Pizza Capricciosa Recipe
Style of Pizza
Pizza Capricciosa is a Combination Margherita
450g Plain Flour
1 cup Semolina
400g crushed Tomatoes
1/3 cup Olive Oil
As per taste Salt
2 x 125g balls of cow’s milk Mozzarella cheese
6 Artichokes HeartsMarinated and Halved
6-8 button Mushrooms
80g sliced Ham
1/2 tsp Yeast
275ml hot Water
What is a Pizza capricciosa and How to make Pizza Capricciosa?
There are endless ways to make a variety of pizza. Pizza capricciosa is a combination Margherita base which is further enhanced by small amounts of ham, artichoke hearts and finely sliced mushrooms, which is further brought together with a drizzle of olive oil. It is little time consuming to make this style of pizza but it worth the time once you taste it. Here goes the recipe of this delicious pizza.
Special tips to make Pizza Capricciosa
- Use a little amount of tomato sauce for the pizza capricious. This will prevent the ingredients “float” on the pizza.
- Once the dough is baked, wait for a few minutes before serving it.
- The olives that you will use in this recipe as an ingredient must be pitted.
For pizza flour, blend yeast and water in a bowl and let it sit for a couple of minutes. Put the butter in a large bowl. Add water-yeast mixture and blend it until the mixture is combined all together. Add 3 tsp salt flakes and incorporate it gently. Knead the dough softly on the enlarged surface for 7 minutes or until It becomes smooth and soft. Cover the batter and spread a sodden tea towel on it and let it sit for 30 minutes.
Using the hands of the dough, spread the dough in a rectangle, then folding one letter and then fold yourself up and down in the center in a ball. Place in a container filled with an oil fitted with a lid - make sure the container has enough space to grow. Cover and rest on a hot place for 2 hours.
You can pull it out a few hours before using the dough. Simply remove it from the fridge and open the lid. Cover the hair with a tea towel loosely and leave it for 2 hours in a warm place.
Preheat your oven up to 250 ° C. Place the prepared dough in the oven to heat on a baking tray.
Divide dough into two balls. Place a ball of light on a light wholesome surface. With the help of your fingers, spread the dough in a round shape. Make a dough of dough on the edge to incorporate the filling. Place dough spread on a sheet of dust baking paper with semolina.
Drizzle half olive oil on top and season it with salt flakes, with crushed tomatoes.
Cautiously take out the hot plate from the stove. Slide the pizza on the plate (on its preparing paper) and quickly come back to the oven to avoid heat. Let It bake for 10 minutes. Carefully open the oven door and remove the baking paper. Top the above portion of pizza with mozzarella, artichoke, mushrooms, and ham. Close the door and let it bake for another 5 minutes. If you are using a traditional oven, keep the setting on high.
Bake or grill it for another 10-15 minutes. You can check if the crust burns and cheese melted properly, remove it immediately from the oven. In case of the grill, look closely at the pizza crust because it can burn away very easily when it is too hot.) Remove the pizza from the oven, transfer it in a platter and serve it hot. Repeat the dough and the remaining topping material with the second ball to make the second pizza.