Capricciosa Pizza

Capricciosa Pizza
  • 1Servings


  • 1 ball One-Hour Dough
  • Flour, for dusting
  • Fine semonila or cornmeal, for dusting the peel
  • 1/3 cup Naples Pizza Sauce
  • 1/4 pound fresh mozzarella, thinly sliced
  • A few fresh basil leaves, torn
  • EVOO, for drizzling
  • 4 thin slices prosciutto cotto (cooked ham)
  • 1/3 cup Marsala Mushrooms
  • 1/3 cup sliced artichoke hearts
  • A small handful olives, oil-cured or another variety, pitted and roughly chopped


Make the dough. At least an hour before you're ready to bake the pizzas, place a pizza stone in your oven and preheat the oven as high as it will go (around 550 degrees ).

On a floured surface, roll the dough to a 10- to 12-inch round and transfer to a semolina-dusted pizza peel. Using the back of a spoon, slather the pizza sauce on the dough in a thin layer, leaving a 1-inch border. Top with the mozzarella and basil. If you're combining the toppings, sprinkle them over the dough. If arranging in quadrants, drizzle one-quarter of the pie with EVOO. Top the next quadrant with the ham. Top the third quadrant with the mushrooms. In the fourth quadrant, arrange the artichokes and olives.

Bake 5 to 6 minutes, then broil 1 to 2 minutes to char the edges.