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Authentic Pizza capricciosa Recipe Italy, Europe
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Pizza capricciosa is made up of a pizza Margherita base to which prosciutto crudo, mushrooms, and artichokes are added. However, depending on the region of Italy, additional ingredients can be added, such as black olives, which are very common, or eggs, which can be either raw or hard-boiled. Pizza capricciosa should be baked in a wood-fired oven, so it does not overcook. Interestingly, the only thing that sets it apart from the pizza quattro stagioni is how the ingredients are arranged.
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Cooking tips
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variations
Basil is often added, as well as a drizzle or two of olive oil; prosciutto crudo is often used instead of prosciutto cotto. Anchovies, sausage, and capers are also commonly found in capricciosa recipes. -
dough
The dough should have a lot of time to rise, ideally about 24 hours, but if you're in a hurry, 8-10 hours will do. Always remember to weigh the salt before you add it to the dough, don't eyeball it. Also, it is equally important to oil and then cover the dough before you leave it to rise, as that will prevent it from forming a crust.
Pizza Capricciosa
PREP 30min
COOK 20min
RESTING 24h 10min
READY IN 1d 1h
The recipe is adapted from www.mangiarebene.com. It is recommended to slice the mozzarella the night before and then refrigerate it, so it hardens and dries out a bit, as that way your topping will not be watered down due to the liquid mozzarella is packed in.
Ingredients
FOR THE DOUGH
500g (1.1 lbs) flour
10g (2 tsp) yeast
1/2 tbsp sea salt
1 tbsp olive oil
400 ml (1 1/2 cups + 3 tbsp) water
FOR THE TOPPING
300g (10.5 oz) tomato sauce
300g (10.5 oz) fior di latte mozzarella
small artichokes in oil, to taste
4 slices of prosciutto cotto, cut into small pieces
black olives, to taste
mushrooms in oil, to taste
olive oil, to taste
Preparation
Step 1/7
Knead flour and water until you get a soft dough, then knead in first the yeast, and then the salt and the olive oil.
Step 2/7
Let the dough rest for 10 minutes, then turn it over on a table and knead it for a few minutes.
Step 3/7
Place the dough in an oiled bowl which you then need to close with a lid or cover with a plastic wrap. Refrigerate for 24 hours.
Step 4/7
The following day, on a floured surface, stretch the dough to the desired shape, taking care that you leave a raised 2 cm (0.8-inch) rim on the outer edge of the dough.
Step 5/7
Then, spread the tomato sauce over the dough, and bake it in a 250°C/480°F oven for 10 minutes.
Step 6/7
Take the pizza from the oven and top it with chopped mozzarella, ham, mushrooms, and artichokes, then bake for another 10 minutes.
Step 7/7
Before serving, drizzle the pizza with olive oil.
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