You want pizza, but can't decide on the toppings? No worries – the Pizza Capricciosa was practically made for pizza lovers like you. Named after its literally "whimsical" toppings, the fact that mozzarella, artichokes, ham, mushrooms, and olives taste damn good on a crispy crust remains unchanged!
The only thing you need to watch out for is not to overload it with toppings or use the "right" dough. The classic Neapolitan pizza base has a paper-thin center that struggles with too many toppings. If you want to load up on toppings, it's better to go for a Roman pizza dough – it provides a solid base for epic topping escalation.
MY TIP:
Feeling overwhelmed by the chaos on the pizza? Let your inner monk loose and arrange artichokes, olives, ham, and mushrooms on 4 separate quarters of your pizza, and bam, you've got a Quattro Stagioni! The toppings are practically identical between the two!
Ingredients
For 4 servings
Equipment
nutritional values per serving
Preparation in 6 steps
Prepare gas grill, oven, or pizza oven with pizza stone for maximum direct heat.
Drain artichokes and olives. Halve olives, quarter or eighth artichokes depending on size. Clean mushrooms and cut into thin strips. Tear mozzarella into pieces. Wash oregano, shake dry and pluck leaves from stems. Set aside.
Divide dough into equal portions on a floured work surface, shape them into thin pizzas about 1 cm thick, and dust the bottoms with flour. Also generously sprinkle the pizza peel with flour.
Place dough on the pizza peel, spread with sauce from the inside out. Top with mozzarella, artichokes, olives, and mushrooms.
Bake the pizza on the pizza stone in the pizza oven for 2-3 minutes, on the gas grill for about 5 minutes, or in the regular oven for about 10 minutes until the crust is crispy and the cheese has melted. If you are preparing the pizza in the pizza oven, remember to rotate it 180 degrees halfway through the baking time to ensure it browns evenly.
Top baked pizza with Parma ham and drizzle with olive oil to serve.
Tags
Jelena's happy place is the kitchen and grill. Thanks to her Balkan roots, it's always about one thing for her: food! And she loves it good and plentiful. Whether for guests, the perfect dish, or learning new skills, she doesn't mind getting her hands dirty, might even butcher a wild boar or dry beef hearts at home. No wonder she quickly abandons her Kölsch glass for BURNHARD and ventures into the forbidden city!