Capricciosa Pizza

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.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 1286
• Protein: 64 g
• Carbs: 128 g
• Fat: 59 g

Ingredients

• 800 g Bread dough ( thinly rolled )
• 6 piece Round tomato ( reduced into sauce )
• 500 g Buffalo milk mozzarella ("di bufala") ( drained cubes )
• 300 g Ham ( in pieces )
• 200 g Button mushroom ( sliced )
• 20 piece Black olive ( whole )
• 4 tbsp Extra virgin olive oil
• 2 piece Garlic ( minced )
• 2 tsp Oregano
• 200 g Marinated artichoke hearts ( drained and quartered )

Instructions

1. Tomato base preparation

   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. Topping preparation

   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. Shaping and assembly

   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. High-heat baking

   Bake at 250°C. The pizza is ready when the cheese bubbles and the crust is golden brown and firm to the touch.

Chef's tips

• 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.

Storage

Keep for 2 days in the fridge. Reheat in a pan to maintain the crust's crispness.