Italian · Dinner
Four Seasons Pizza (High-Protein)
Italian thin-crust pizza divided into four quarters: mushroom, artichoke and olive, prosciutto, and sweet Italian sausage. Topped with mozzarella, Parmesan, and ricotta for protein-boosted delivery of 50g protein and moderate carbs per serving.
$6
25 minsPrep
12 minsCook
37 minsTotal
MediumLevel
Nutrition per serving
755Calories
54.1gProtein
38.4gFat
59.2gCarbs
5.6gSugar
5.4gFiber
2078mgSodium
147mgChol
15.2gSat Fat
789mgPotassium
488mgCalcium
4.6mgIron
2.3mcgVitamin B12
8mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Stretch the proofed dough ball into a 10-inch round on a floured surface, transfer to a lightly oiled pizza pan, leaving the edge slightly thicker.
2
Build
Spread canned tomatoes over the dough base leaving a bare border, scatter mozzarella over the surface as base layer.
3
Build
Arrange mushrooms in one quarter, artichoke hearts and black olives in the second, prosciutto in the third, and sausage in the fourth.
4
Heat
Fry the crumbled sausage in a skillet over medium-high heat for 5 minutes, breaking it up until no pink remains and edges brown.
5
Build
Dot ricotta over the sausage quarter and scatter Parmesan over the whole pizza. Season mushroom and artichoke quarters with salt and pepper.
6
Heat
Bake on a preheated pizza stone at 475°F for 10 to 12 minutes until crust chars at edges and cheese bubbles and browns in spots.
7
Plate
Slide the pizza onto a board, let settle 1 minute, then slice into quarters along topping divisions and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g sweet Italian sausage, casing removed
- 3.2 oz90g prosciutto
- 3 1/2 oz100g mozzarella
- 1.4 oz40g ricotta
- 2/3 oz20g Parmesan
- 5.2 oz150g bread flour dough ball
- 3 1/2 oz50g, about a third of a 14 oz can canned tomatoes
- 2.8 oz80g mushrooms
- 2.8 oz40g, about a quarter of a 14 oz can artichoke hearts
- 1 oz30g black olives
- 2 tsp2 tsp olive oil
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
