Pizza Capricciosa
Classic Italian pizza topped with ham, mushrooms, artichokes, and olives on a crispy wood-fired crust. A Roman specialty that's hearty, savory, and perfectly balanced.
- Total time
- 45 min
- Servings
- 2
- Calories
- 680
- Protein
- 35g
Ingredients
- 500 g pizza dough
- 200 g San Marzano tomatoes, crushed
- 200 g fresh mozzarella, torn
- 150 g prosciutto or Italian ham, sliced
- 150 g mushrooms, sliced
- 200 g canned artichoke hearts, halved
- 80 g black olives, pitted
- 2 cloves garlic, minced
- 30 ml extra virgin olive oil
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 5 leaves fresh basil
Instructions
- 1
Preheat oven to 475°F (245°C). If using a pizza stone, place it on the lowest rack.
- 2
Let pizza dough come to room temperature for 10 minutes.
- 3
In a small bowl, combine crushed tomatoes, minced garlic, oregano, salt, and pepper. Set sauce aside.
- 4
Pat mushroom slices dry with paper towels to remove excess moisture.
- 5
Stretch or roll dough to fit a 14-inch pizza pan or shape into two 8-inch rounds.
- 6
Brush dough lightly with olive oil, then spread tomato sauce evenly, leaving a 0.5-inch border.
- 7
Distribute torn mozzarella over sauce, then scatter ham pieces, mushrooms, artichokes, and olives.
- 8
Drizzle remaining olive oil over toppings. Bake for 15–18 minutes until crust is golden and cheese bubbles.
- 9
Remove from oven and top with fresh basil leaves. Slice and serve immediately.
Tools you’ll need
- 14-inch pizza pan or pizza stone
- oven
- small mixing bowl
- rolling pin or hands for stretching
- pizza cutter
- paper towels
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