Pizza Capricciosa
A little known original Italian pizza based on 4 different toppings
Ingredients
- 10 oz
pizza dough 280 g - 4 tbsp tomato purée (passata) 66 g
- extra virgin olive oil a few drops
- 1 pinch dried oregano
- 1 pinch salt
- 5½ oz fresh mozzarella cheese 150 g
- 1 slice prosciutto cotto cooked ham, about 35 g or 1.2 oz
- 1 medium Italian brown mushroom about 40 g or 1.4 oz
- 15-20 black olives
- 1½ canned artichoke hearts
Instructions
- Preheat your oven to the highest heat possible.
- Form a ball from the pizza dough. Start by making a circular motion with the palm of your hand, with some pressure. Then release the pressure gradually until you get a nice ball shape. Put your pizza dough balls on a lightly floured work surface. Dust them with some more flour, and let them proof covered with a kitchen towel for another 15 minutes.
- Shape each dough ball to form a large, thin disk and place it in a pizza pan.
- Put the tomato purée (passata) on top of the pizza dough, in the middle. With a back of a spoon or a ladle, using circular motions towards the edges, make sure the tomato covers your pizza dough. Leave an edge about 1 inch (2-3 cm) thick.
- Drizzle a few drops of extra virgin olive oil and sprinkle some dried oregano and salt.
- Add mozzarella cheese. Just tear it in bite size pieces, and place them over the tomato sauce.
- Cut mushrooms into 1/4-1/5 inch (5-6 mm) slices and the artichoke hearts into 8 pieces. Tear your ham into bite-size pieces.
- Put all the toppings on your pizza; ham, mushrooms, artichokes, and olives. It is called capricciosa (capricious) because all these different toppings go all together, so just don't worry shaping them.
- Transfer the pizza capricciosa into the oven. Bake for 10 minutes, or until the edges are slightly browned.
Tried this recipe?Let us know how it was!