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      RECIPE TITLE "Classic Four-Seasons Pizza"  from Betty Crocker's Best Of Baking, © General Mills, Inc. 1998.

    yields Yield: 1 Pizza (serving size: 2) time --- difficultyeasy

    The Classic Four-Seasons Pizza is an edible display of the year's seasons, with spring represented by fresh basil and chunks of tomato, summer by capers and anchovies, fall by cheese and winter by prosciutto, one of the more nourishing foods available in winter.


    Basic Pizza Dough for One Crust -- (see recipe)
    1/2 cup Simple Pizza Sauce -- (see recipe)
    1 cup shredded Mozzarella cheese (4 ounces)
    1/3 cup shredded Provolone cheese (about 1 1/2 ounces)
    1/3 cup chopped prosciutto or fully cooked
    Virginia ham (about 2 ounces)
    1/4 cup chopped fresh basil
    2 teaspoons large capers -- drained
    4 marinated artichoke hearts -- cut into fourths
    4 flat fillets of anchovy in oil
    3 fresh pear-shaped tomatoes -- peeled and chopped*
    1 teaspoon olive oil
    12 imported Italian black olives -- pitted

    *3 canned imported pear-shaped tomatoes, drained, can be substituted for the fresh tomatoes.


    Prepare Basic Pizza Dough for One Crust and Simple Pizza Sauce.
    Place oven rack in lowest position of oven. Heat oven to 500º. Press or roll dough into 12-inch circle on lightly floured surface. Place on ungreased pizza screen or in 12-inch perforated pizza pan. Press dough from center to edge so edge is thicker than center. Spread pizza sauce over dough to within 1/2 inch of edge. Mix cheeses; sprinkle over sauce.
    Place prosciutto, basil, capers, artichoke hearts, fillets of anchovy and tomatoes on cheese; drizzle with oil. Place olives on top.
    Bake 8 to 10 minutes or until crust is golden and cheeses are melted.

    3018 Calories (kcal); 244g Total Fat; (67% calories from fat); 78g Protein; 184g Carbohydrate; 710mg Cholesterol; 3366mg Sodium Food Exchanges: 2 Grain(Starch); 8 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 44 Fat; 8 Other Carbohydrates

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