Capricciosa Pizza
Crispy and randomly topped with scrumptious olives, artichokes, mushrooms and cooked ham, this capricciosa pizza is truly a dream for any pizza lover. The easy pizza dough is here! The recipe yields 2 large portions or 6 slices.
Servings: 2
Ingredients
Pizza dough
- 1 easy pizza dough (or your fav dough)*
Topping
- ¾ cup (180 ml) pizza sauce or canned crushed tomatoes
- 1 ball (4oz/125 grams) whole-milk mozzarella in water(or ½ - ⅓ cup shredded firm mozzarella)
- 2-3 slices of ham (I used vegan ham)
- ½ cup sliced mushrooms
- ⅓ cup pitted black olives
- 3 artichoke hearts, cut into quarters
- 1 teaspoon dried oregano
- salt and pepper, to sprinkle
- ½ tablespoon extra virgin olive oil, to drizzle
Instructions
Pizza dough
- Follow the easy no-knead pizza recipe through step 5, including shaping the pizza and preheating the oven.
Topping
- Prepare the cheese: if using fresh mozzarella ball in water, cut it into ½ inch thick pieces. If it releases water, you may want to dab the mozzarella with the paper towel to remove excess moisture.
- Prepare the sauce: follow this recipe for the pizza sauce, alternatively use the same amount of crushed tomatoes with 1 teaspoon of extra virgin olive oil and season to taste with salt and pepper.
- Shape the dough: when the dough is ready follow step 5, place the dough on a parchment paper sheet and starting from the center, gently press it out with your fingers until you get approx a 9×13 inch pizza. Then gently place the dough onto a pizza peel or onto the back of a rimmed baking sheet. You can also use a pizza pan if you wish.
- Add the topping: add pizza sauce, mozzarella, and scattered the artichokes, olives, mushroom and shredded or torn ham. Season with salt and finish with the oregano.
- Bake the pizza: make sure the oven is hot and either using a pizza peel or a tray transfer the pizza along with the parchment paper onto the preheated pizza stone, Alternatively, use a pizza pan and place it on the lower rack.
- Bake the pizza until the mozzarella cheese and crust are nicely browned, approx 12-15 minutes. But each oven is different, keep an eye on it (e.g. in a forced fan oven it will take about 8-10 minutes).
- Serve: allow the pizza to cool for a minute or two before serving and drizzle with good-quality extra virgin olive oil. Enjoy!
Notes
What to use instead of a pizza stone? Each oven usually has a rimmed baking sheet or a large cookie sheet that you can simply invert it and place on the lowest shelf of your oven before you preheat it. When the baking sheet is right-side up, taking the pizza in and out of the oven will be easier and the preheated baking sheet will make a nice and crisp pizza crust
How to measure flour? I use both US cups and grams.
The cups of flour are leveled, which means you have to fill the measuring cup all the way to the top letting the flour flow over a little. Then, use the back of a knife to level the top off. However, a digital scale is an excellent kitchen tool and gives a more correct weight. Capricciosa pizza leftovers: cover leftover pizza tightly and store in the refrigerator up to 1 day or freeze up to 3 months. Thaw and reheat the pizza leftovers in the preheated the oven (350 F/180 C) and bake for about 8 minutes or until warmed through, crispy and the cheese is melted. Enjoy!
The cups of flour are leveled, which means you have to fill the measuring cup all the way to the top letting the flour flow over a little. Then, use the back of a knife to level the top off. However, a digital scale is an excellent kitchen tool and gives a more correct weight. Capricciosa pizza leftovers: cover leftover pizza tightly and store in the refrigerator up to 1 day or freeze up to 3 months. Thaw and reheat the pizza leftovers in the preheated the oven (350 F/180 C) and bake for about 8 minutes or until warmed through, crispy and the cheese is melted. Enjoy!