Pizza Quattro Stagioni (Four Seasons) - cooking recipe

Ingredients

10 ounces boboli thin pizza crust
2 cups canned tomatoes, chopped, in juice
1 tablespoon basil, fresh, chopped or 2 teaspoons dried basil
1 tablespoon parsley, flat leafed, fresh, chopped or 2 teaspoons dried parsley
1 1/2 teaspoons fresh oregano, chopped or 1 teaspoon dried oregano
1 garlic clove, minced
1/8 teaspoon black pepper, freshly ground (to taste)
1 cup kraft part-skim shredded mozzarella cheese
10 ounces frozen artichokes, thawed and squeezed dry
1 1/2 cups fresh mushrooms, sliced
12 large olives, black, pitted and sliced
2 ounces boar's head prosciutto ham
1 spray olive oil flavored cooking spray

Preparation

Preheat the oven according to package directions for pizza crust.
To prepare the sauce, combine the tomatoes, basil, parsley, oregano, garlic, and pepper in a large nonstick skillet.
Cook, stirring frequently, until reduced to 1/2 cup.
Leaving a 1-1/2 inch edge spread the tomato sauce evenly over the crust.
Sprinkle with cheese.
Spread the artichoke hearts, mushrooms, olives, and prosciutto ham evenly over the cheese and tomato sauce.
Spray lightly with olive oil nonstick spray; sprinkle with another grating of peopper.
Bake until the crust is golden, and the cheese is bubbling, about 15 minutes.