Bakers Journal

Bakers formula: Capricciosa Pizza

April 22, 2020
By Recipe courtesy of Lagostina

Capricciosa Pizza

Total time: 20 minutes
Preparation time: 15 min
Cooking time: 5 min
Yield: 2-3 pizzas


  • 500 grams of pizza dough
  • 400 grams of fine tomato sauce
  • 10 fresh basil leaves
  • 100 grams mozzarella cheese
  • 1 tablespoon of extra virgin olive oil
  • 150 gr of champignon mushrooms
  • 80 gr of olives
  • 3 eggs
  • 120 gr of cooked ham
  • 60 gr of artichoke hearts in oil
  • 3 grams of fine sea salt
  • 1 tablespoon of extra virgin olive oil

Directions/Cooking Instructions:

  1. Pre-heat the pizza stone on an electric hob (maximum power) or on a gas hob (medium heat) or directly in the oven (240°C / 500°F). The Pizza Stone must be pre-heated for at least 15 minutes.
  2. Divide the dough into 2 or 3
    equal balls.
  3. Roll out one ball of dough on a floured work surface with a flour covered rolling pin applying light pressure.
  4. While kneading the dough, cut out the circle of pizza using the Lagostina Pizza cutter.
  5. Season the tomato sauce with salt, oil and basil.
  6. Ladle sauce onto prepared dough, starting from the middle and working out in circles. Top with shredded mozzarella, finely chopped champignon mushrooms, olives, raw egg, pieces of cooked ham and artichokes in oil.
  7. Move the pizza on preheated pizza stone.
  8. Bake the pizza in the pre-heated oven at 220°C/425°F for about 5 minutes. The pizza is ready when the topping is golden and bubbling and the dough along the edge is nice
    and crisp.
  9. Cut pizza into wedges.
  10. Enjoy.

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