Pizza Capricciosa Recipes

PIZZA CAPRICCIOSA ( TRADITIONAL ITALIAN PIZZA RECIPE ) RECIPE

Pizza Capricciosa ( Traditional Italian Pizza Recipe ) Recipe image

TRADITIONAL ITALIAN RECIPE: The Pizza Capricious ( Capricciosa in Italian ) is the most classic Italian of all Pizze. And present in all menus of Italian Pizzerias. The customer undecided always end up ordering the Pizza Capricciosa, rich, abundant and imaginative, this Pizza always manages to please everyone.

Provided by Uncut Recipes

Time 2h

Yield 4 servings

Number Of Ingredients 12

Ingredients

7 cups Flour
2 cups Warm Water
2 tablespoons Salt
2 tablespoons Yeast
1.5 cups Passata
2 Mozzarella Cheese
0.5 cup Artichoke
40 Black Olives
0.5 cup Mushrooms
4 tablespoons Olive Oil
4 slices Ham
Salt

Steps:

01 - Put the Hot Water in a pan. 02 - Add Yeast and stir gently and let sit for 5 to 10 minutes, or until the yeast activates by turning into a foam on top of the water. 03 - Now, add the Salt. 04 - Gradually add in the Flour as you stir the mixture simultaneously. You know you have added enough Flour when the mixture becomes too thick to stir. 05 - Knead the dough. 06 - Take the Dough out of the bowl and put it on a clean and well-floured surface ( a marble counter or clean table is best ). 07 - Gather the Dough into a pile and begin pressing it together. Press the heels of your hands firmly into the Dough, pushing forward slightly. 08 - Fold the far edge of the Dough upwards, towards you, and press it into the middle of the ball. Rotate it slightly, too. Repeat this press-fold-turn sequence for the duration of the kneading process. 09 - Let the Dough rise up for 1 hour at room temperature or 5 hours in the refrigerator. 10 - Place on a floured counter and flour the top of the Dough. 11 - Cut the Dough into two round Balls. 12 - Flatten one Ball with your hand until about 2cm - 4cm / 0.7in - 1.5in thick.

Nutrition Facts : ServingSize 1 portion, Calories 500 cal, Fat 50 g

PIZZA CAPRICCIOSA

Pizza capricciosa image

The recipe is adapted from www.mangiarebene.com. It is recommended to slice the mozzarella the night before and then refrigerate it, so it hardens and dries out a bit, as that way your topping will not be watered down due to the liquid mozzarella is packed in.

Provided by TasteAtlas

Categories Pizza

Yield 6 servings

Number Of Ingredients 14

Ingredients

FOR THE DOUGH
500g (1.1 lbs) flour
10g (2 tsp) yeast
1/2 tbsp sea salt
1 tbsp olive oil
400 ml (1 1/2 cups + 3 tbsp) water
FOR THE TOPPING
300g (10.5 oz) tomato sauce
300g (10.5 oz) fior di latte mozzarella
small artichokes in oil, to taste
4 slices of prosciutto cotto, cut into small pieces
black olives, to taste
mushrooms in oil, to taste
olive oil, to taste

Steps:

Knead flour and water until you get a soft dough, then knead in first the yeast, and then the salt and the olive oil.
Let the dough rest for 10 minutes, then turn it over on a table and knead it for a few minutes.
Place the dough in an oiled bowl which you then need to close with a lid or cover with a plastic wrap. Refrigerate for 24 hours.
The following day, on a floured surface, stretch the dough to the desired shape, taking care that you leave a raised 2 cm (0.8-inch) rim on the outer edge of the dough.
Then, spread the tomato sauce over the dough, and bake it in a 250°C/480°F oven for 10 minutes.
Take the pizza from the oven and top it with chopped mozzarella, ham, mushrooms, and artichokes, then bake for another 10 minutes.
Before serving, drizzle the pizza with olive oil.

PIZZA CAPRICCIOSA

Pizza Capricciosa image

Make and share this Pizza Capricciosa recipe from Food.com.

Provided by dicentra

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons all-purpose flour or 2 tablespoons cornmeal, to work with dough
1 pizza dough
extra virgin olive oil, for drizzling
coarse salt
1/2 cup tomato sauce
1/4 cup basil leaves, shredded (10 leaves)
1/2-3/4 lb fresh mozzarella cheese, very thinly sliced
6 cremini mushrooms, thinly sliced
1 (14 ounce) can quartered artichoke hearts, drained and chopped
1/4 lb prosciutto di Parma, cut crosswise, into 2-inch slices
1/2 cup frozen green pea
2 hard-boiled eggs, chopped

Steps:

Preheat oven to 425.
Dust the dough with the flour or cornmeal and stretch out to a 12-13" pizza. Place the dough on a pizza tray and pierce it with the tines of a fork. Drizzle with EVOO, season with a little salt, and bake 10 minutes.
Remove the crust from the oven and top with the tomato sauce, basil, a thin layer of the mozzarella, the mushrooms, and artichokes.
Bake another 10 minutes, or until the cheese bubbles and the crust is crisp. In the last 5 minutes of baking, add the prosciutto, peas, and eggs and another drizzle of EVOO.

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