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Pizza Capricciosa

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Pizza Capricciosa: A Little Bit of Everything, Done Right
People say Pizza Capricciosa was first made in Rome in the 1950s by a chef who wanted to use up whatever ingredients were around. The word “capricciosa” means whimsical or capricious in Italian, which fits the playful mix of toppings. I still remember my first bite—surprised by all the flavors and instantly hooked. It really felt like a celebration on a plate.
With Pizza Capricciosa, you don’t have to pick just one topping.
When it arrives, the pizza is piled high, generous, and a bit messy. But once you take a bite, everything works together. Each slice tastes a little different, which makes you want to go back for more.
Sometimes the artichokes stand out first—soft, tangy, and just a little sharp, their pale leaves showing through the melted cheese. Then you notice the mushrooms, tender and deep brown, with an earthy smell and a woodsy taste that stays with you. The black olives, shiny and scattered on top, give a salty kick and a briny smell that comes up with the steam. The ham ties it all together, thin slices curling at the edges, adding a mellow, savory flavor and a hint of smokiness in every bite.
It never feels random. Everything just works together.
While it bakes, everything settles in. The cheese melts into the sauce, the toppings sink into the dough, and what started out looking busy turns balanced. It might still look a bit messy, but it all comes together in its own way.
This pizza isn’t simple, and it doesn’t pretend to be.
Still, it never feels over the top. It just feels generous.
Most of the time, it’s the pizza everyone keeps reaching for without even thinking about it.
I remember one birthday dinner with friends, everyone gathered around the table debating which slice to grab next. The Capricciosa was half gone before anyone realized it, and soon we were all laughing as the last piece vanished in seconds. For a moment, it felt like the pizza itself was the center of the party, something we instinctively shared, and no one could resist.

Category, DifficultyBeginner

 

Yields4 Servings
Prep Time20 minsCook Time15 minsTotal Time35 mins

Dough:
 2 1/4 cups (325g) all-purpose flour or 00 flour
 3/4 cup (180ml) warm water
 1 teaspoon (5g) sugar
 1 teaspoon (5g) salt
 1 tablespoon (15ml) olive oil
 2 teaspoons (7g) active dry yeast
Toppings:
 1 cup (240ml) tomato sauce
 8 ounces (225g) mozzarella cheese, sliced or grated
 4 ounces (115g) cooked ham, sliced or diced
 1/2 cup (120g) artichoke hearts, quartered
 1/2 cup (75g) mushrooms, sliced
 1/4 cup (30g) black olives, pitted and sliced
 Extra virgin olive oil for drizzling
 Salt and freshly ground black pepper, to taste

1

Prepare the Dough: Dissolve sugar and yeast in warm water and let it sit until frothy, about 5-10 minutes. Mix flour and salt in a large bowl. Add the yeast mixture and olive oil, combining to form a dough. Knead on a floured surface until smooth, about 10 minutes. Place in an oiled bowl, cover, and let rise for 1-2 hours, until doubled in size.

2

Preheat the Oven: Place a pizza stone or inverted baking sheet in the oven. Preheat to 500°F (260°C) for at least 30 minutes.

3

Assemble the Pizza: Stretch the dough into a 12-inch circle on a floured surface or parchment paper. Spread tomato sauce over the dough, leaving a border for the crust. Distribute the mozzarella cheese evenly, then top with ham, artichoke hearts, mushrooms, and olives. Drizzle with a bit of olive oil and season with salt and pepper.

4

Bake the Pizza: Transfer the pizza (on parchment if using) to the preheated stone or sheet. Bake for 10-12 minutes, until the crust is golden and cheese is bubbly.

5

Serve: Remove from the oven, let it cool for a few minutes, then slice and serve.

Ingredients

Dough:
 2 1/4 cups (325g) all-purpose flour or 00 flour
 3/4 cup (180ml) warm water
 1 teaspoon (5g) sugar
 1 teaspoon (5g) salt
 1 tablespoon (15ml) olive oil
 2 teaspoons (7g) active dry yeast
Toppings:
 1 cup (240ml) tomato sauce
 8 ounces (225g) mozzarella cheese, sliced or grated
 4 ounces (115g) cooked ham, sliced or diced
 1/2 cup (120g) artichoke hearts, quartered
 1/2 cup (75g) mushrooms, sliced
 1/4 cup (30g) black olives, pitted and sliced
 Extra virgin olive oil for drizzling
 Salt and freshly ground black pepper, to taste
Pizza Capricciosa
IngredientsDirections

Perfect Wine Pairing:

The diverse flavors of Pizza Capricciosa pair well with a variety of wines. A medium-bodied Sangiovese, with its balance of fruit and acidity, complements the savory toppings without overpowering them. For white wine enthusiasts, a Verdicchio offers crispness and minerality to enhance artichokes and olives. If you prefer a lighter red, a Valpolicella Classico provides a fruity and slightly herbal note that matches the pizza’s varied toppings.

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Author

  • Alberto is a Calgary-based hospitality professional and the founder of OvenSource. His background is rooted in restaurant operations, guest experience, and concept-driven dining, with years spent working closely inside hospitality environments where food, service, and atmosphere all matter equally.

    Through OvenSource, he brings together practical restaurant insight, a traveler’s perspective, and a deep personal interest in how food connects people to memory and place.

    View all posts Founder & Editor

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