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Four-Seasons Pizza With Artichokes, Tomatoes, Mushrooms, And Prosciutto

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Related tags
main-dish nut free memorial day lunch
Nutrition per serving    (USDA % daily values)
CAL
901
FAT
131%
CHOL
17%
SOD
115%

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Ingredients for 1 serving

freshly ground pepper

4 thin slices (about ¾ ounce) genoa salami

caputo flour for dusting

1 portion (9.5 ounces) neapolitan pizza dough , at room temperature

1½ ounces fresh mozzarella di bufala or flor di latte, squeezed gently to release moisture, sliced, then drained on paper towels

¼ cup thickly sliced marinated artichoke hearts, well drained

3 thin slices (about 1½ ounces) prosciutto di parma

2 tablespoons extra-virgin olive oil

2 cremini mushrooms , wiped or brushed clean, stems trimmed, sliced 1/8 inch thick

¼ cup salsa semplice

sea salt

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