How to make
The preparation of classic Pizza Capricciosa begins with the dough. In a bowl pour the cool water and add the dry yeast and sugar. Stir gently and leave the mixture for several minutes until the yeast activates and begins forming light foam on the surface.
Add the olive oil and salt to the yeast mixture. Sift the flour into a large bowl and gradually pour in the liquid mixture while mixing continuously until a soft dough forms.
Transfer the dough onto a lightly floured work surface and knead it for about 8 to 10 minutes. Continue kneading until the dough becomes smooth, elastic, and pleasant to the touch.
Shape the dough into a ball and lightly coat it with olive oil. Place it in a bowl, cover with a towel or plastic wrap, and leave it in a warm place to rise until it doubles in size.
Once the dough has risen, transfer it onto a lightly floured surface and stretch it into a round pizza base using your hands or a rolling pin.
Place the pizza base onto a baking tray lined with parchment paper. Spread the pizza tomato sauce evenly over the surface.
Sprinkle half of the grated mozzarella cheese over the sauce.
Distribute the sliced ham, mushrooms, olives, and marinated artichokes evenly across the pizza.
Add the remaining mozzarella and finish with grated Parmesan cheese.
Bake the pizza in a preheated oven at 240-250°C (465-480°F) for about 12 to 15 minutes, until the crust becomes golden and the cheese melts and slightly browns.
After baking drizzle lightly with olive oil and garnish with fresh basil leaves.
Pizza Capricciosa is best served immediately while hot and aromatic. It pairs wonderfully with a fresh salad or a glass of wine. Leftovers can be stored in the refrigerator for up to 2 days.
Be sure to also try the classic Pizza Napoletana or explore the popular Roman style pizza known as Pinsa Romana for another delicious Italian pizza variation.
