The Pizza Capricciosa is a culinary masterpiece that captures the essence of Italian gastronomy, a harmonious blend of flavors that dance together on a canvas of golden, crispy dough. My rendition of this classic dish, made with tomato, buffalo mozzarella, artichoke, Italian baked ham, mushroom, and basil, pays homage to the traditional roots of Italian cuisine while celebrating the rich tapestry of ingredients that Italy has to offer. This pizza, with its careful selection of toppings, is a testament to the beauty of simplicity and the depth of flavor that can be achieved when high-quality ingredients come together in perfect balance. The inclusion of just Italian baked ham, as opposed to a variety of meats, is a nod to the traditional way of enjoying Pizza Capricciosa, allowing the delicate interplay of flavors to shine through without overpowering the palate.
The history of the Pizza Capricciosa is as rich and varied as its ingredients, with its origins deeply rooted in the heart of Italian culinary tradition. While the exact genesis of the pizza remains a topic of friendly debate among culinary historians, its enduring popularity is undeniable. The Capricciosa offers a glimpse into the Italian way of life, where food is celebrated not just for its taste but also for its ability to bring people together. In crafting my version of this beloved pizza, I sought to capture the essence of Italy’s regional diversity, selecting ingredients that reflect the country’s culinary heritage and the bounty of its land.
At the foundation of the Pizza Capricciosa lies the tomato sauce, a vibrant and tangy concoction that sets the stage for the symphony of flavors to follow. The sauce, made from ripe, sun-kissed tomatoes, is a celebration of Italy’s agricultural richness, its acidity cutting through the richness of the toppings to create a perfect balance. The buffalo mozzarella, with its creamy texture and delicate taste, adds a layer of luxuriousness to the pizza, melting into pools of velvety goodness that envelop the other ingredients in a warm embrace.
The artichokes, with their slightly nutty and sweet flavor, introduce a unique texture and taste to the pizza, offering a nod to Italy’s love affair with vegetables and their versatility in cooking. The Italian baked ham, the star of the show, is carefully selected for its quality and flavor profile. This traditional ingredient, with its rich and savory notes, imparts a depth of flavor that is both comforting and sophisticated, embodying the soul of Italian charcuterie.
Mushrooms, earthy and aromatic, add another layer of complexity to the pizza, their meaty texture complementing the ham and artichokes, while the fresh basil, with its bright and peppery notes, brings a burst of freshness that ties all the flavors together. Each ingredient is chosen not only for its individual qualities but also for how it contributes to the overall harmony of the dish.
Creating the perfect Pizza Capricciosa is an exercise in restraint and precision. The dough, hand-stretched and carefully baked, serves as the foundation upon which the ingredients come to life. The baking process is meticulously monitored to ensure the crust achieves the ideal balance of crunch and chewiness, a testament to the artisanal skills required in traditional pizza making.
In sharing my Pizza Capricciosa recipe, I invite you on a culinary journey through Italy, a journey that celebrates the country’s rich culinary heritage and the simple joy of sharing a meal. This pizza, with its combination of classic ingredients, is more than just a dish; it’s a cultural experience, a taste of Italy’s regional diversity, and a reminder of the timeless appeal of Italian cuisine.
The Pizza Capricciosa, especially when made with the traditional inclusion of Italian baked ham, stands as a beloved classic, a dish that embodies the spirit of Italian cooking and the art of creating complex flavors from simple ingredients. It is a homage to the generations of cooks who have perfected the art of pizza making, and a celebration of the ingredients that make Italian cuisine one of the most revered in the world. Through this pizza, we experience the essence of Italy, one delicious bite at a time.
Tomato, Buffalo Mozzarella, Artichoke, Italian Baked Ham, Mushroom, and Basil Pizza
Course: Main, LunchCuisine: ItalianDifficulty: Easy4
servings30
minutes8
minutes920
kcalSome recipes for Pizza Capricciosa call for both Italian baked ham and prosciutto. Dave said that using just Italian baked ham is the most traditional. Look in the deli section of an Italian market or a specialty grocery store for either prosciutto cotto or rosterdet prosciutto di Parma. These Italian hams are so delicious and full-flavored we found ourselves nibbling while assembling the pizzas—buy extra!
Ingredients
- For the Dough
1 portion (9.5 ounces) neapolitan pizza dough, at room temperature
Caputo flour for dusting
- For the Topping
Sea salt
Freshly ground pepper
1 / 4 cup salsa semplice
2 cremini mushrooms, wiped or brushed clean, stems trimmed, sliced 1 / 8 inch thick
2 tablespoons extra-virgin olive oil
2 ounces fresh mozzarella dibufala or fiordi latte, squeezed gently to release moisture, sliced, then drained on paper towels
11 / 2 ounces thinly sliced italian baked ham such as prosciutto cotto or rosterdet prosciutto di parma
1 / 4 cup thickly sliced marinated artichoke hearts, well drained
Directions
- Position an oven rack in the upper third of the oven and place a baking stone on the rack. Preheat the oven to 500°F. Have ready a pizza peel.
- In a bowl, toss the mushrooms with 1 table-spoon of the olive oil and sprinkle lightly with salt and pepper. Arrange the mushrooms in a single layer in a small baking dish or ovenproof skillet. Roast the mushrooms in the preheated oven until deep brown, about 12 minutes. Transfer to a plate to cool slightly.
- Remove the dough from the plastic bag, keeping the smooth top side facing up. Place it on a lightly floured work surface and lightly dust the dough with flour. Using your fingertips (but not your nails), press down on the dough to flatten it and push it outward into a larger circle. Flip the dough over and repeat on the other side, and then flip the dough back over. (You always want the smooth side up.)
- Thinking of the circle of dough as a clock face, make a fist with your left hand and place it firmly at the 9 o’clock position, about 1 inch in from the edge (this will keep the edge of the dough slightly thicker). Place your right hand at the 3 o’clock position, putting your thumb on top of the dough and your other fingers underneath. Lift the dough and stretch it a bit. Move the dough a one-eighth turn and repeat. Continue until you have evenly stretched the dough into a 9-inch circle with slightly thicker edges.
- Dust the pizza peel generously with flour. Using your hands and working quickly, lift and transfer the dough to the pizza peel. Give the peel a few shakes back and forth to make sure the dough isn’t sticking.
- To top the pizza: Spread the pizza sauce evenly over the dough, leaving a 1-inch border.
- Arrange the slices of mozzarella in a single layer over the sauce. Distribute the mushroom slices evenly over the top.
- Arrange the ham evenly over the mushrooms and scatter the artichoke slices over the top. Drizzle the remaining 1 tablespoon olive oil over the pizza.
- Give the peel another gentle shake back and forth just to make sure the dough isn’t sticking. Slide the dough from the peel onto the baking stone using a quick jerking motion with your arm. (Work quickly to slide the pizza into the oven and close the door so the oven temperature doesn’t drop too much.)
- Bake the pizza until the crust is crisp and golden brown, about 8 minutes. Using the peel, remove the pizza from the oven and transfer to a cutting board.
- Arrange the basil leaves like petals of a flower in the center of the pizza. Slice the pizza into wedges, or leave whole to be eaten folded in quarters, and serve immediately.
