Pizza Capricciosa (capri-chosa) Recipe

1. Proof yeast

In a small bowl, combine warm water (105–115°F), sugar, and active dry yeast. Stir gently and let sit 5–8 minutes until foamy.

2. In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the foamy yeast mixture and 2 tbs olive oil. Mix until a rough dough forms, then knead by hand on a lightly floured surface or with the mixer for 6–8 minutes until smooth and elastic. If dough is too sticky, add up to 2 tbs more flour.

3. Form dough into a ball, coat lightly with 1 tsp olive oil, place in a clean bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled in size, about 1 to 1¼ hours.

4. After rising, punch down the dough and divide if making multiple pizzas (this recipe makes one large 12–14" pizza). Let rest 10 minutes before shaping.

5. While dough rises, prepare the sauce. In a small saucepan over medium heat, warm 1 tbs olive oil. Add minced garlic and sauté 30–45 seconds until fragrant (do not brown).

6. Add crushed tomatoes and tomato paste; stir to combine. Add oregano, red pepper flakes, salt, and black pepper. Simmer gently 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool slightly.

7. Preheat oven to 500°F (260°C). If using a pizza stone, place it on the middle rack while preheating for at least 30 minutes. If using a baking sheet, preheat oven with the inverted sheet.

8. Prepare toppings: halve pitted Kalamata olives, slice mushrooms, drain and quarter artichoke hearts. If mushrooms are very moist, sauté them in 1 tbs olive oil over medium-high heat for 3–4 minutes to concentrate flavor and remove excess moisture; cool slightly.

9. Tear or shred the homemade mozzarella into bite-sized pieces. Spoon ricotta into a small bowl and stir gently to loosen.

10. On a lightly floured surface, stretch or roll the dough to a 12–14" circle, leaving a slightly thicker rim for the crust. Sprinkle a pizza peel or inverted baking sheet with semolina or cornmeal and transfer the dough onto it.

11. Spread an even layer (about 3/4 cup) of the prepared red sauce over the dough, leaving a 1/2–3/4" border for the crust.

12. Scatter shredded/torn mozzarella evenly over the sauce. Dollop the ricotta in 6–8 small spoonfuls across the pizza. Sprinkle grated Parmesan evenly over the top.

13. Arrange sliced mushrooms, halved Kalamata olives, and quartered artichoke hearts across the cheese. Tear the prosciutto into pieces and drape them lightly over the top (prosciutto browns quickly; for a slightly delicate crispness, you can add half before baking and half immediately after baking).

14. Slide the pizza onto the preheated stone or inverted sheet and bake at 500°F (260°C) for 8–12 minutes, rotating once midway, until crust is golden and cheese is bubbling and slightly browned.

15. If you prefer a slightly crisper prosciutto, broil 30–60 seconds at the end, watching carefully to avoid burning.

16. Remove the pizza from the oven and transfer to a cutting board. Drizzle with 1 tsp extra-virgin olive oil, scatter fresh basil leaves, and sprinkle a pinch of coarse salt if desired.

17. Let rest 2–3 minutes, slice into 6–8 pieces, and serve hot.