Capricciosa pizza

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Capricciosa has a lot in common with Quattro Stagioni, but the feeling is different because the toppings are scattered rather than divided. That gives you a little bit of everything in every bite. If you keep the ingredients well drained and the layer light, it tastes generous without turning messy.

Serves: 4 people

Preparation time: 180 min

Ingredients

• Type 00 flour – 500 g
• Lukewarm water – 325 ml
• Instant dry yeast – 3 g
• Fine sea salt – 10 g
• Olive oil – 1 tbsp
• Tomato sauce – 250 g
• Mozzarella – 250 g
• Artichoke hearts – 80 g
• Marinated mushrooms – 80 g
• Black olives – 12
• Cooked ham – 100 g
• Fresh basil – a few leaves

Method

1. Prepare the dough and leave it to rise properly. Drain the artichokes, mushrooms and olives well so they season the pizza instead of soaking it.
2. Stretch the dough and cover it with tomato sauce and mozzarella.
3. Scatter the artichokes, mushrooms, olives and ham across the whole pizza rather than placing them in sections. This is the main difference from Quattro Stagioni and gives each slice a mixed topping.
4. Bake until the crust is coloured and the cheese bubbles around the toppings. Finish with basil and serve straight away.