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Pizza Capricciosa (Ham, Mushroom, Artichoke and Olive Pizza)

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Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Ingredients in this recipe

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Pizza capricciosa is a classic of Italian pizzerias. The name means "capricious" or "whimsical", and it is loaded with toppings: tomato, mozzarella, cooked ham, mushrooms, artichoke hearts and olives. The exact toppings vary from pizzeria to pizzeria, which is part of the fun.

Learn more on our pages for Artichoke and cooked ham.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe. Regional recipes vary by family and pizzeria.

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Photo credits: Photo 1: Luis Felipe Pérez on Pexels; Photo 2: Nadin Sh on Pexels; Photo 3: Nadin Sh on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

Prep Time 25 mins
Cook Time 10 mins
Rest Time 90 mins
Total Time 2 hrs 5 mins
Cooking Method:
Cuisine:
Courses: ,
Servings: 4
Description
Pizza capricciosa: tomato, mozzarella, cooked ham, mushrooms, artichoke hearts and olives. A loaded Italian pizzeria classic.
Ingredients
    For the dough (makes 2 pizzas of about 30 cm / 12 in)
  • 3 cups bread flour (about 375 g, plus extra for dusting)
  • 1 tsp instant yeast
  • 2 tsp salt
  • 1 1/4 cups lukewarm water (about 300 ml)
  • 1 tbsp extra-virgin olive oil
    • For the topping
  • 1/2 cup crushed tomatoes (about 120 g, lightly seasoned)
  • 150 g fresh mozzarella (about 5 oz, sliced)
  • 60 g cooked ham (about 2 oz, torn)
  • 100 g white or cremini mushrooms (about 3 1/2 oz, sliced)
  • 4 artichoke hearts (jarred or canned, drained, patted dry and quartered)
  • 8 black olives (pitted, halved)
  • 1 tbsp extra-virgin olive oil
Instructions
  1. 1
    Mix the flour, yeast and salt in a large bowl. Add the lukewarm water and olive oil and stir until a shaggy dough forms.
  2. 2
    Knead on a lightly floured surface for 8 to 10 minutes until smooth and elastic. Place in an oiled bowl, cover and let rise in a warm place for 1 to 1 1/2 hours until doubled.
  3. 3
    Preheat the oven to its highest setting, at least 250 C / 480 F, with a pizza stone or an upside-down baking tray on the middle rack for at least 30 minutes. Be careful, the oven and tray are extremely hot.
  4. 4
    Sauté the mushrooms in a dry pan for 3 to 4 minutes until they release their liquid and it evaporates. Set aside.
  5. 5
    Divide the dough into 2 balls. On a floured surface, stretch or roll each into a round about 30 cm / 12 in across. Place on parchment paper.
  6. 6
    Spread with the crushed tomatoes. Top with mozzarella, ham, mushrooms, artichokes and olives.
  7. 7
    Slide onto the hot stone or tray and bake for 8 to 10 minutes until the crust is golden and the cheese is bubbling.
  8. 8
    Drizzle with olive oil, rest for 1 minute and slice.
Note
Pat the artichokes and mushrooms dry so the pizza does not turn soggy. Contains wheat gluten, milk and pork (ham). For a vegetarian version, leave out the ham. Use oven mitts, the oven and tray are extremely hot.
Read it online: https://culinary-artisan.com/recipe/pizza-capricciosa/