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    You are in: Home / Recipes / Four Seasons Pizza Recipe
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    Four Seasons Pizza

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    Charishma_Ramchandani's Note:

    I came across this recipe today in a magazine India Today Woman Making a difference May 2010 issue. This is one of those recipes for children. If you want them to eat a healthy meal at home albiet in a state of ignorance, then go for this. Those little kids who black mail you and calm your anger down with an angelic smile, will finish this pizza in no time! So, don't wait any longer - step into the kitchen and get cooking!!!

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    Ingredients:

    Servings:

    Units: US | Metric

    For the sauce

    For the dough

    For the topping

    • mixed mushrooms, a few, as required
    • tomato, sliced, a few, as required
    • bell pepper, a few, as required
    • onion, sliced, a few, as required
    • asparagus, a few, as required
    • spinach, chopped, a little, as required

    Directions:

    1. 1
      Mix all the ingredients listed under 'For the sauce' to prepare the sauce.
    2. 2
      Knead together the ingredients listed under 'For the dough' to prepare the dough.
    3. 3
      Then make mounds of dough, each weighing 225gms.
    4. 4
      Flatted the balls of dough in a round shape.
    5. 5
      Spread on the sauce evenly on each mound.
    6. 6
      Add home-made or mozzarella cheese and finely chopped veggies.
    7. 7
      Cook for 12 to 15 minutes in an oven at 275°C.
    8. 8
      Garnish with chopped basil and serve hot.

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    Ratings & Reviews:

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    Nutritional Facts for Four Seasons Pizza

    Serving Size: 1 (1090 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1266.3
     
    Calories from Fat 572
    45%
    Total Fat 63.5 g
    97%
    Saturated Fat 9.0 g
    45%
    Cholesterol 0.0 mg
    0%
    Sodium 2139.2 mg
    89%
    Total Carbohydrate 161.9 g
    53%
    Dietary Fiber 35.0 g
    140%
    Sugars 15.2 g
    60%
    Protein 33.4 g
    66%

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