Caprichosa Pizza Recipe

Activate yeast and mix

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar and active dry yeast. Stir and let sit 5–8 minutes until foamy.

In a large bowl or stand mixer bowl, whisk together flour and salt. Add the yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms. If using a mixer, knead with dough hook 6–8 minutes until smooth and elastic. If by hand, turn onto a lightly floured surface and knead 8–10 minutes.

Form dough into a ball, lightly oil the inside of the mixing bowl, return the dough, cover with plastic wrap or a towel and let rise in a warm place until doubled, about 60–90 minutes.

After the first rise, punch down and divide dough into two equal portions. Form each into a ball, cover and let rest 15–20 minutes before shaping. This rest makes shaping easier.

While dough is rising, make the sauce. Heat 1 teaspoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30 seconds until fragrant (do not brown).

Add crushed tomatoes and tomato paste, stir to combine. Add dried oregano, dried basil, salt, black pepper and sugar. Simmer gently 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

If you prefer a smoother sauce, blend briefly with an immersion blender or in a countertop blender, then cool.

Preheat oven to 500°F (260°C) at least 30 minutes before baking, with a pizza stone or inverted baking sheet on the middle rack to heat.

Prepare toppings while oven preheats: slice mushrooms thinly, slice black olives if not pre-sliced, quarter artichoke hearts if needed and tear or thinly slice ham. Drain artichokes well to avoid excess moisture.

On a lightly floured surface, gently stretch or roll one dough ball into a 10-inch round. Transfer to a piece of parchment or a well-floured pizza peel dusted with semolina or cornmeal.

Spread about 1/2 cup of the tomato sauce evenly over the dough, leaving a 1/2-inch rim for the crust.

Distribute about half of the mozzarella (5 oz) evenly over the sauce.

Scatter half of the sliced mushrooms (1/2 cup), half of the black olives (1/4 cup), and half of the artichoke hearts (about 6 tablespoons) over the cheese.

Tuck or lay the ham pieces evenly across the pizza. Sprinkle a tablespoon of grated Parmesan if using and a light pinch of red pepper flakes if desired. Drizzle lightly with olive oil (about 1/2 tablespoon).

Carefully slide the pizza (on parchment or peel) onto the preheated stone or baking sheet. Bake 8–10 minutes, until crust is golden and cheese is bubbling and slightly browned.

Remove pizza from oven. Let rest 2 minutes, then scatter fresh basil leaves and a light drizzle of remaining olive oil. Slice and serve. Repeat assembly and baking with second dough ball and remaining ingredients.