Pizza Capricciosa

The same four toppings scattered across the whole base, with the ham added after.

Pork. Not vegetarian — contains pork.

Ingredients

• 4 pizza bases, made as for pizza napoletana
• 400 g San Marzano tomatoes, crushed by hand, raw
• 250 g fior di latte, torn and drained
• 8 artichoke hearts in oil, quartered
• 200 g mushrooms, sliced and dry-fried first
• 120 g cooked ham, torn
• 60 g black olives
• 3 tablespoons olive oil
• 1 teaspoon salt

Method

1. Make and prove the base as for pizza napoletana.
2. Dry-fry the mushrooms until their water has gone.
3. Spread the raw tomato and the drained mozzarella.
4. SCATTER ALL FOUR TOPPINGS ACROSS THE WHOLE SURFACE, mixed. This is the difference from quattro stagioni, which keeps the same four in separate quarters — here every bite is meant to have some of everything, and that is what capricious means.
5. Cut the artichokes smaller than you would for quattro stagioni, into quarters, so they distribute rather than sit as four landmarks.
6. Bake 80 to 90 seconds.
7. TEAR THE HAM OVER AFTER THE BAKE, off the heat, so it stays soft. It is the one topping here that cannot go in the oven.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Italy · All recipes