Capricciosa Pizza

Capricciosa Pizza is a staple in Italian pizzerias, and for good reason. Topped with a delightful combination of ham, mushrooms, mozzarella, and artichokes, this pizza brings together some of Italy’s most beloved ingredients in one perfect bite. The word “capricciosa” means “whimsical” or “capricious,” but there’s nothing unpredictable about the satisfying harmony of flavors this pizza delivers.

One of the things that make Capricciosa Pizza so iconic is its balance between earthy mushrooms, salty ham, creamy mozzarella, and the briny bite of artichokes. These toppings, spread over a classic Neapolitan-style crust, create a pizza that’s simultaneously rustic and refined. Whether you’re dining in a cozy pizzeria in Rome or making it at home, Capricciosa Pizza is a crowd-pleaser that hits all the right notes.

Making this pizza at home is easier than you might think! With a good-quality pizza dough (store-bought or homemade), you can recreate this Italian classic with just a few simple ingredients. The key is in layering the flavors: the sweetness of the ham, the richness of the cheese, the savory mushrooms, and the tangy artichokes all work together in perfect harmony.

Ideal for pizza night or any time you’re craving the flavors of Italy, Capricciosa Pizza is a classic choice that’s as delicious as it is easy to prepare. It’s perfect for sharing with family and friends or enjoying on your own for a taste of authentic Italian cuisine in the comfort of your home.

If you are adventurous in the kitchen, try making your own pizza sauce and pizza crust with some of these fabulous recipes!

• Pizza Sauce
• Thin Pizza Crust
• Flax Pizza Crust
• Simple Homemade Pizza

Capricciosa Pizza

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The Capricciosa Pizza consists of Ham, Mushrooms, Mozzarella, and Artichokes. Capricciosa Pizza is the most classic of Italian pizzas. It is present on all menus of pizzerias in Italy.

 

• Author: Dario De Conti
• Prep Time: 60
• Cook Time: 12
• Total Time: 72

Ingredients

Units USM Scale 1/2x1x2x3x4x

• 1 ball Pizza Dough
• 1/4 cup canned coarsely puréed tomatoes or Pizza Sauce
• 1/2 cup lightly packed coarsely shredded low-moisture mozzarella
• 2 ounces very thinly sliced prosciutto cotto (Italian-style uncured ham) or freshly sliced uncured boiled ham, torn into large shreds
• 1/2 cup Sauteed Mushrooms
• 3 ounces drained marinated artichokes, sliced into thin wedges

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Instructions

1. Make dough as instructed in recipe for Pizza Dough.
2. Top pizza with tomato sauce, spreading outward in a widening circle with the back of a soupspoon. Then sprinkle on mozzarella, prosciutto, sautéed mushrooms, and artichokes.
3. Place a pizza stone on a lower oven rack. Preheat the oven between 450 and 500 degrees F (250 to 260 degrees C) — the stone needs heat up while the oven heats. Large, thick-crusted pizzas might need an oven temperature closer to 400 degrees F (200 degrees C) so the crust can cook completely before the toppings burn.
4. After 5 minutes of baking, check the pizza. If some spots are browning faster than others, turn the pizza; slip the peel underneath it like a giant spatula. Rotate the pizza on the peel and return it to the baking stone using the same swift motion described above.
5. If you like, remove the pizza from the oven halfway during baking to brush oil on the crust. This added oil will help darken the crust and make it even tastier. For a little garlic flavor, infuse the oil with minced garlic.
6. The pizza is done when the cheese is melted to a medium-to-dark brown — color means flavor. Carefully remove the pizza with the peel and let it cool slightly. If you want, top it with additional fresh toppings. Slice with a pizza wheel or chef’s knife, and serve to your adoring crowd.

Nutrition

• Serving Size: 4