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Pizza capricciosa

Pizza Capricciosa

Balazs
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Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Main Course
Cuisine Italian
Servings 1 servings

Instructions
 

  • Preheat your oven to the highest heat possible.
  • Form a ball from the 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 your dough to form a large, thin disk and place it in a pizza pan.
  • Put your tomato purée (passata) on top of your 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 your mozzarella cheese. Just tear it in bite size pieces, and place them over the tomato sauce.
  • Cut your mushrooms into 1/4-1/5 inch (5-6 mm) slices. Cut your artichoke hearts into 8. Tear your ham into bite-size pieces.
  • Put your 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 your pizza capricciosa into the oven. Bake for 10 minutes, or until the edges are slightly browned.