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 the pizza dough into a ball. Start by making a circular motion with the palm of your hand, applying 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 into 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 the back of a spoon or a ladle, using circular motions toward the edges, make sure the tomato covers your pizza dough. Leave an edge about 1 inch (2-3 cm) wide.
- Drizzle a few drops of extra virgin olive oil and sprinkle with some dried oregano and salt.
- Add mozzarella cheese. Just tear it into bite-size pieces, and place them over the tomato sauce.
- Cut the 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 together, so just don’t worry about arranging them.
- Transfer the pizza capricciosa to the oven. Bake for 10 minutes, or until the edges are slightly browned.
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