Name: "Four Seasons" Pizza with Prosciutto, Olives, Mushrooms & Artichokes
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (170 ml) jars artichoke hearts, marinated; 6 flatbreads or naan; ½ cup Kalamata olives, pitted; 1 ½ (227 g) blocks mozzarella cheese; 9 slices prosciutto; 3 (213 ml) cans tomato sauce; 0.34 kg white mushrooms; crushed red pepper; garlic powder; Italian seasoning; onion powder; salt

"Four Seasons" Pizza with Prosciutto, Olives, Mushrooms & Artichokes"Four Seasons" Pizza with Prosciutto, Olives, Mushrooms & Artichokes — a 40-minute dinner recipe with 12 ingredients, serving 6.Ingredients

1 ½ (170 ml) jars artichoke hearts, marinated

6 flatbreads or naan

½ cup Kalamata olives, pitted

1 ½ (227 g) blocks mozzarella cheese

9 slices prosciutto

3 (213 ml) cans tomato sauce

0.34 kg white mushrooms

crushed red pepper

garlic powder

Italian seasoning

onion powder

salt

Instructions

Preheat oven to 230°C (450°F).

Place tomato sauce and spices in a medium bowl; whisk to combine the sauce and set aside.

Divide flatbreads between two baking sheet pans. Place in the oven (it doesn't have to be fully heated) and bake, flipping halfway through, until slightly crispy, about 10 minutes. Remove from the oven.

Meanwhile, wash, dry, and cut mushrooms into ¼-inch thick slices. Transfer to a platter.

Slice olives and add to the platter with the mushrooms.

Drain and slice artichokes; add to the platter.

Chop or tear prosciutto into bite-sized pieces and place on the platter.

Coarsely grate cheese.

Spread tomato sauce over each toasted flatbread and sprinkle with cheese.

Divide mushrooms, olives, artichokes, and prosciutto between flatbreads, piling each ingredient in their own quarter.

Return prepared flatbreads to the oven and bake until cheese is melted and mushrooms have softened, about 7 minutes. Remove from the oven.

To serve, slice flatbread pizzas into wedges and divide between plates. Enjoy!

Open this recipe in Flambette