- 1 pizza dough, homemade or store-bought (about 270 g)
- 125 g (1 package) fresh mozzarella
- 40 g (about 3) cremini mushrooms, sliced
- 6 black olives (Gaeta or Kalamata) pitted and halved
- 40 g prosciutto cotto (Italian ham), broken into pieces
- 50 g carciofini (sliced artichoke hearts in oil)
- 3 Tbsp canned San Marzano tomatoes, crushed or pureed and dressed with 1 Tbsp evo oil, a pinch of salt, and a pinch of oregano)
- Hand crush or puree the canned tomatoes into a bowl. Drizzle in olive oil, and sprinkle in salt and oregano. Mix with a spoon. Taste for seasoning and set aside.
- Preheat the oven to 425 degrees Fahrenheit.
- Oil a 12-inch round pizza pan. Stretch the pizza dough starting from the center and working your way to the outside rim of the pan creating a nice thicker border.
- Spoon some tomato sauce on top, and in a circular motion with the back of a spoon spread the sauce to the outside edges of the dough leaving a 1 cm border.
- Place the mozzarella on top of the sauce evenly distributing it throughout, keeping some for the finish.
- Next, take the cooked ham and tear it apart scattering it throughout the pizza.
- Do the same with the artichoke hearts, sliced fresh mushrooms, and halved black olives.
- Toss on the rest of the mozzarella.
- Drizzle with olive oil and place in the hot oven on the middle rack, on top of the pizza stone.
- Halfway through the cooking process, use a spatula to take the pizza out of the pan and place it directly on the pizza stone to crisp up.
- The pizza is done when the border is golden in color and the cheese is well melted, about 15 minutes in total.
- Take out of the oven, let sit for a couple of minutes, cut and serve.
The prep time does not include the making of the pizza dough. This requires at least 2 and a half hours.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Pizza & Focaccia
- Method: Baking
- Cuisine: Italian
Keywords: capricciosa, pizza, Italian, traditional, mushrooms, ham, olives, artichoke hearts