Pizza Capricciosa
One of Italy's most popular pizza varieties — la capricciosa ("capricious"), topped with tomato sauce, mozzarella, ham, artichokes, mushrooms, olives and a fried egg (in the Roman version). The egg is the defining Roman touch. The name "capricciosa" means whimsical, suggesting you can use whatever you fancy — but the classic combination is fixed.
- Total
- 35 min
- Serves
- 4
- Level
- Medium
Prep 15 min · Cook 20 min
Ingredients
Method
Dough: 24-hour cold ferment preferred. Divide into 4 balls; rest at room temperature 2 hours before baking.
About 4 min
Preheat oven to maximum (280°C+) with a pizza stone inside.
About 9 min
Stretch dough to 30cm round; place on a floured peel.
About 9 min
Spoon tomato sauce; distribute mozzarella; add ham, artichokes, mushrooms and olives.
About 9 min
Bake 8–10 minutes until base is crispy and mozzarella is melted and blistered. In the last 2 minutes, crack an egg into the centre. Drizzle with EVOO.
About 3 min
Nutrition per serving (estimate)
- Calories
- 580
- Protein
- 26 g
- Carbs
- 70 g
- Fat
- 22 g
- Fibre
- 4 g
- Sugar
- 6 g
- Sodium
- 880 mg
Contains: gluten, dairy, eggs
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Recipe by Boon Tools.