Capricciosa Pizza is a classic Italian main featuring salty prosciutto cotto, earthy mushrooms, and brined artichoke hearts. This traditional recipe uses a crisp dough base topped with rich tomato sauce and creamy mozzarella cheese.

If you do nothing else, give your dough plenty of time to prove. That’s the difference between a dense, heavy base and one that’s airy and crisp. I found that a longer rise at room temperature develops a much deeper flavour.

The artichokes and olives are doing more work than you’d think. Without them, the pizza lacks the acidic punch needed to balance the fatty ham and cheese. This is one of those recipes that looks harder than it is, but the whole thing comes down to heat.

Try More Recipes:

Jump to Recipe

Capricciosa Pizza Ingredients

For the dough

500g (1lb 2oz) strong bread flour
7g (1/4oz) fast-action dried yeast
1 tsp caster sugar
2 tsp salt
325ml (11fl oz) warm water
1 tbsp olive oil

For the topping

200ml (7fl oz) tomato passata
250g (9oz) fresh mozzarella, drained and torn
100g (3.5oz) prosciutto cotto, torn into pieces
75g (2.6oz) chestnut mushrooms, thinly sliced
100g (3.5oz) artichoke hearts in oil, drained and halved
50g (1.8oz) black olives, pitted
1 tsp dried oregano
Olive oil for drizzling

How To Make Capricciosa Pizza

Make the dough: Mix the flour, yeast, sugar, and salt in a large bowl. Pour in the warm water and olive oil, then stir until a rough dough forms.
Knead the base: Turn the dough onto a lightly floured surface and work it for 10 minutes until it’s smooth and stretchy. Place it in a greased bowl, cover with clingfilm, and let it rise in a warm spot for about an hour or until doubled in size.
Prep the oven: Turn your oven to its highest setting, usually 240°C (475°F/Gas Mark 9), and put two large baking tins inside to heat up. Using a hot surface is the only way to get a crispy bottom in a home oven.
Shape the pizzas: Punch the air out of the risen dough and divide it into four equal pieces. Roll each piece out on a sheet of greaseproof paper into a thin circle about 25cm (10in) wide.
Add the sauce: Spread a thin layer of passata over each base, leaving a 2cm (1in) border around the edge for the crust. Do not overload the centre with sauce or the dough will turn soggy.
Top the pizzas: Arrange the mozzarella, prosciutto, mushrooms, artichokes, and olives evenly across the four bases. Sprinkle with oregano and a quick drizzle of olive oil.
Bake until crisp: Slide the pizzas, still on their paper, onto the hot tins and bake for 8-10 minutes. Remove them when the crust is golden brown and the cheese is bubbling and spotted with brown.

Recipe Tips

Preheat your baking tins. Placing the dough onto a scorching hot tray mimics a pizza stone and prevents a soggy bottom.
Drain the mozzarella well. Fresh cheese holds a lot of water which can pool on top of the pizza. Pat the torn pieces with kitchen roll before adding them to the toppings.
Slice the mushrooms thinly. Thick chunks won’t cook through in the short time the pizza is in the oven. Paper-thin slices will soften and brown beautifully.
Use strong bread flour. The higher protein content gives the dough the strength it needs to be rolled thin without tearing.
Freeze half the dough. If you aren’t feeding a crowd, the unrisen dough balls keep well in the freezer for up to three months.

What To Serve With Capricciosa Pizza

This pizza is quite filling, so a light rocket salad with shavings of parmesan and a balsamic glaze works well. The peppery greens cut through the richness of the ham and cheese.

For a bigger spread, serve with some warm garlic dough balls or a plate of sliced tomatoes and basil. A glass of chilled sparkling water or a light Italian red fits the meal nicely.

How To Store Capricciosa Pizza

Fridge

Wrap leftover slices tightly in clingfilm or place them in an airtight container. They will stay fresh and safe to eat for up to two days.

Reheat

The best method is to use a dry frying pan over medium heat for 3-4 minutes. This crisps the base back up without drying out the toppings like a microwave would.

Freeze

Place individual slices on a tray to freeze solid before moving them to a freezer bag. They keep for one month and can be reheated directly from frozen in a hot oven.

Capricciosa Pizza Nutrition Facts

Per serving (1 of 4):

Calories: 640
Protein: 28g
Fat: 22g
Carbohydrates: 82g
Sugar: 4g
Sodium: 1.8g.

FAQs

Why is my Capricciosa Pizza base soggy?

This usually happens if the oven isn’t hot enough or if the vegetables and cheese had too much moisture. Make sure to preheat your trays and drain the artichokes and mozzarella thoroughly.

Can I use different ham for this recipe?

Yes, though traditional recipes use cooked ham, you can use parma ham if you prefer. Add cured hams after baking to keep them from becoming too salty and tough.

Can I make the dough in a bread machine?

Yes, use the dough setting and add your ingredients according to the manufacturer’s instructions. Once the cycle finishes, proceed with shaping and topping as normal.

Is it possible to use tinned mushrooms?

No, fresh mushrooms are much better as tinned versions are too wet and have a rubbery texture. Stick to fresh chestnut or button mushrooms for the best flavour.

Try More Recipes:

Italian Capricciosa Pizza Recipe

Recipe by PaulaCourse: DinnerCuisine: ItalianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time