Capricciosa Pizza - A Delicious Mix of Ham, Mushrooms, and Artichokes

Instructions

Making Capricciosa Pizza is straightforward, but each step is important for creating a well-balanced and flavorful pie. Follow these steps carefully to get the best results.

Prepare the Dough

Good dough makes good pizza! Just make sure you make dough to fill your Capricciosa pizza with: mix the warm water, sugar, and instant yeast in a small bowl, stirring very gently, and allow to stand for 5 minutes until frothy. In a big mixing bowl, mix together the flour and salt. Make a well in the center, pour in the yeast mixture and olive oil, and stir until the dough just comes together; transfer the dough onto a floured surface and knead until smooth and elastic for 8-10 minutes. Add more flour if too sticky; if too dry, add a splash of water. Shape the dough into a ball; lightly grease a bowl, place the dough inside, cover it with a kitchen towel, and let the dough rise for 1-1.5 hours or until it has doubled in volume.

Prepare the Sauce

The first steps of the sauce involve heating the olive oil over medium heat in a saucepan. Add the minced garlic and sauté for 1 to 2 minutes. Do not allow it to burn. Pour in the San Marzano tomatoes and crush them a bit with a wooden spoon. Let the sauce simmer for 10-15 minutes, stirring occasionally until it thickens. Season with salt and black pepper to taste. Do keep the seasoning to a minimal level so as not to diminish the fresh flavor of the tomatoes. Allow the sauce to cool before spreading it over the pizza.

Prepare the Toppings

To prepare the toppings, tear the fresh mozzarella into chunks rather than slicing it; this allows an even melt and a rustic look. Slice the cooked ham into strips; prosciutto goes great, along with any type of ham of preference. Clean and slice the mushrooms: either white or cremini mushrooms. Drain and halve artichokes if canned or jarred; if fresh, trim and cook before slicing. Slice the black olives into rings for a salty hit. Now you have all the toppings ready!

Shape the Dough

Preheat the oven to the highest temperature setting available, preferably a scorching 250°C (475°F); alternatively, if you have a pizza stone, slide it into the oven upside down while it achieves its heat for that extra-crunchy crust. Once dough has risen, knock it down and split it in two portions. Either roll or stretch one of the portions to about a 10-12-inch circle, depending on how large you want your pizza. If using a baking sheet, drag this dough onto one lined with parchment paper or a pizza peel if a stone is to be employed. Make sure the dough is evenly stretched out to avoid thick portions in the crust.

Assemble the Pizza

This is the joyous bit! First things first, spread a very generous amount of sauce over the pizza dough, leaving a nice little crust border. Then, scatter the mozzarella tears, ham, mushrooms, artichokes, and black olives evenly on top. Even distribution of the toppings is necessary so that each slice has a little bit of everything. Optional are drizzles of the extra virgin olive oil or a sprinkle of fresh basil leaves as garnish before baking.

Bake the Pizza

Transfer the pizza from the peel to the oven or stone. Bake for 7-10 minutes, until the crust is golden brown and the cheese is melted and bubbling. Take it off the oven and garnish with some fresh basil leaves for flavor and color.