Capricciosa Recipe

preheat

Place a pizza stone or inverted heavy baking sheet on the middle rack and preheat the oven to 500°F (260°C) for at least 45 minutes. If you have a pizza oven, preheat to manufacturer recommendation.

If using refrigerated dough, bring it to room temperature for 30–60 minutes. On a lightly floured surface, stretch or roll the dough into a 12-inch round, leaving a slightly thicker rim for the crust. Transfer to a well-floured pizza peel or parchment-lined baking sheet.

Brush the dough surface lightly with 1 tablespoon extra virgin olive oil, leaving the rim unbrushed. Spread the crema d'aglio evenly over the dough using the back of a spoon, leaving a 1/2-inch border for the crust.

Distribute the torn/sliced fresh mozzarella evenly over the crema d'aglio, leaving small gaps so toppings can be placed. Sprinkle the grated Pecorino Romano evenly over the mozzarella—this adds salty, tangy flavor and helps with browning.

Arrange the roasted cherry tomato halves evenly across the pizza surface. Scatter the thinly sliced red onion and halved olives over the tomatoes and cheese. Avoid overloading—aim for a balanced distribution so the pizza bakes evenly.

Season the assembled pizza lightly with coarse salt and freshly ground black pepper (remember the Pecorino and olives are salty, so use sparingly).

Slide the pizza onto the preheated pizza stone or baking sheet. Bake for 8–12 minutes until the crust is golden and blistered in spots and the cheese is melted and bubbling. Baking time will vary with oven temperature and thickness of the dough—watch closely after 7 minutes.

Remove the pizza from the oven and transfer to a cutting board. Let rest for 1–2 minutes so the cheese settles.

Scatter fresh basil leaves over the hot pizza. Drizzle 1 teaspoon extra virgin olive oil over the top and finish with 2 tablespoons balsamic reduction applied in a thin zigzag or dots across the pizza. Adjust salt and pepper to taste.

Slice into 6–8 slices and serve immediately.