Capricciosa Pizza
Ingredients
- 800 gBread dough (thinly rolled)
- 6 pcRound tomato (reduced into sauce)
- 500 gBuffalo milk mozzarella ("di bufala") (drained cubes)
- 300 gHam (in pieces)
- 200 gButton mushroom (sliced)
- 20 pcBlack olive (whole)
- 4 tbspExtra virgin olive oil
- 2 pcGarlic (minced)
- 2 tspOregano
- 200 gMarinated artichoke hearts (drained and quartered)
Method
A thin crust with edges that puff up and crunch under the bite. The topping is generous: ham and mushrooms melt into the mozzarella, heightened by the sharp tang of black olives.
- 1
Peel and seed the round tomatoes. Crush them and reduce in a pan with minced garlic and a drizzle of olive oil until the sauce coats the spoon. Add oregano at the end of cooking.
- 2
Thinly slice the button mushrooms. Cut the ham into large pieces. Cut the mozzarella into cubes and let them drain. Drain the artichoke hearts and cut them into quarters.
- 3
Roll out the bread dough thinly on a floured work surface. Spread the cooled tomato sauce, then distribute the mozzarella, ham, mushrooms, artichoke hearts, and black olives.
- 4
Bake at 250°C. The pizza is ready when the cheese bubbles and the crust is golden brown and firm to the touch.
Frequently asked questions
How do you get this dish right?
- Preheat your baking tray along with the oven to sear the dough instantly.
- Don't overload the center of the pizza, or the dough will stay soggy.
How long does this dish keep?
Keep for 2 days in the fridge. Reheat in a pan to maintain the crust's crispness.
