Pizza Capricciosa
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Servings
1 x 30cm/12" pizza
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Calories
1170 kcal
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Course
Main Course
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Cuisine
Italian, Australian
Pizza Capricciosa
Description
This Pizza Capricciosa recipe offers several pizza base options including wood-fired Italian-style dough, a no-yeast fast dough, or store-bought bases to accommodate different preferences and times. A simple tomato sauce is made from tomato paste with seasonings like salt, sugar, garlic, and dried herbs.
The toppings include shredded mozzarella cheese, jarred marinated artichokes, sliced button mushrooms, torn ham, and sliced kalamata olives. The pizza is assembled with sauce first, then cheese, followed by the toppings to balance moisture and flavor.
Baking is done in a very hot oven around 250°C (480°F) to achieve a crisp crust and melted golden cheese. Turning the pizza during baking ensures even cooking. A pizza stone can be used if available for optimal crust texture.
The notes emphasize freshly shredded cheese for better melting, preference for marinated artichokes, and fine shaving or chopping of ham for coverage. The recipe includes tips for handling different dough choices and baking techniques.
Ingredients
Pizza base - choose one (Note 1):
- 1 pizza dough wood-fired Italian style, classic
- 1 pizza dough this is excellent!, fast, no-yeast
- 1 Store bought (30cm/12")
Pizza sauce
- 1/4 cup tomato paste
- 1/4 tsp cooking salt or kosher salt
- 1/2 tsp white sugar
- 1/2 tbsp water
- 1/2 garlic finely minced (optional, clove
- 1/8 tsp dried parsley optional
- 1/8 tsp dried basil
- 1/8 tsp dried oregano
Capricciosa topping:
- 1 1/3 cup (130 g) mozzarella cheese Note 2, freshly shredded
- 1/2 cup Artichoke from a jar, preferably oil, drained & sliced (Note 3
- 3 button mushrooms , cut into 3 mm / 1/8" slices
- 2/3 cup (70 g) leg ham torn into pieces (thinner is better) (Note 4, shaved
- 1/4 cup kalamata olives or black olives, sliced
Instructions
- Preheat oven to 250°C / 480°F (both fan and standard). Allow time to get it nice and hot!!
- Pizza sauce - Mix the ingredients in a small bowl then set aside.
- Pizza base - Make and stretch out your chosen pizza base (no rolling pin!), stretch onto a pizza pan or baking tray per the directions in your chosen pizza base. (Note 4 for pizza stone)
- Top - Spread the pizza sauce on the pizza, leaving a 1 cm/1/2" border along the edge. Sprinkle with cheese first, then drape the ham randomly across the surface, sprinkle with olives, artichoke slices and mushrooms. (If using the no-yeast pizza base, spray/brush exposed crust with olive oil.)
- Bake for 10 - 12 minutes, turning after 4 minutes, or until the the cheese has golden spots and the crust is crispy. Cut and eat, stat!
Notes
- Use freshly shredded mozzarella for better melt and coverage; pack the cheese tightly when measuring by volume.
- Choose marinated artichokes for optimal flavor over plain or frozen ones.
- Shaved or finely chopped ham provides better topping distribution but regular slices work if chopped.
- Preheat pizza stone until very hot if using, assemble pizza on paddle or inverted tray with semolina, and slide quickly onto stone without moving once placed.
- Classic yeast dough requires rising time; no-yeast dough is quicker but still works well.
- Store-bought dough can be used, watch baking times to avoid burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1x 30cm/12" pizza
Amount Per Serving
Calories 1170 kcal
% Daily Value*
| Calories | 1170cal | 59% |
| Carbohydrates | 176g | 59% |
| Protein | 51g | 102% |
| Fat | 31g | 48% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 43mg | 14% |
| Sodium | 4162mg | 173% |
| Potassium | 1513mg | 32% |
| Fiber | 15g | 60% |
| Sugar | 17g | 34% |
| Vitamin A | 1147IU | 23% |
| Vitamin C | 30mg | 33% |
| Calcium | 376mg | 38% |
| Iron | 13mg | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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