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Four-Seasons Pizza with Artichokes, Tomatoes, Mushrooms, and Prosciutto

Four-Seasons Pizza with Artichokes, Tomatoes, Mushrooms, and Prosciutto Recipe

  • 2 cremini mushrooms, wiped or brushed clean, stems trimmed, sliced 1/8 inch thick
  • 2 tablespoons extra-virgin olive oil
  • sea salt
  • freshly ground pepper
  • 1 portion (9.5 ounces) neapolitan pizza dough, at room temperature
  • caputo flour for dusting
  • ¼ cup salsa semplice
  • 1½ ounces fresh mozzarella di bufala or flor di latte, squeezed gently to release moisture, sliced, then drained on paper towels
  • 3 thin slices (about 1½ ounces) prosciutto di parma
  • 4 thin slices (about ¾ ounce) genoa salami
  • ¼ cup thickly sliced marinated artichoke hearts, well drained
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 285kcal (14%)
Total Fat 24g (37%)
Saturated Fat 7g (33%)
Cholesterol 40mg (13%)
Total Carbohydrate 4g
Dietary Fiber 2g
Sugars 1g
Protein 14g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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