Capricciosa Pizza

Name: Capricciosa Pizza - Alina A.
Ingredients: 200 g flour; water; 15 g yeast; half a tablespoon of sugar; one tablespoon of salt; mozzarella cheese; 2 chopped tomatoes; mushrooms; smoked pork ham; 1 red pepper; spices; herbs.

Pasta/Pizza - Capricciosa Pizza by Alina A. - Recipia

I have made Capricciosa pizza at home many times, especially when I felt like improvising with what I had in the fridge. Each time, I tried new combinations alongside the basic recipe: salami, cheese, oregano, spicy sausage, chicken breast – it all depended on what was on hand. This recipe is simple, straightforward, and easy to make even when you're short on time. The crust comes out soft, like a dough for langoși, and I add the toppings based on my cravings. Quick Info Total time: about 1 hour and 20 minutes Preparation time: 40-50 minutes (includes dough rising) Baking time: 30-40 minutes Servings: 2-3 medium round pizzas Difficulty: easy Recipe type: homemade pizza Ingredients For the crust: 200 g flour half a tablespoon sugar 1 tablespoon salt 15 g fresh yeast about half a glass of warm water (enough to bind a soft dough, like for langoși) Basic toppings: ketchup (for spreading on the crust) 2 chopped tomatoes sliced mushrooms smoked pork ham 1 red bell pepper mozzarella cheese seasonings (to taste) herbs (oregano or your preference) Optional ingredients, if you want to diversify: salami cheese spicy sausage chicken breast (add little by little, according to your preferences) Preparation method 1. The crust is made simply. Put the flour in a large bowl. Sprinkle in the salt and sugar. 2. Dissolve the yeast in half a glass of warm water. Pour the dissolved yeast over the flour. 3. Mix the ingredients until you obtain a soft dough, similar to that for langoși. If it’s too hard, add a little more water. 4. Cover the bowl with a clean towel and let the dough rise for 30 minutes. 5. Once it has risen, roll out the dough on a work surface sprinkled with a little flour. It doesn’t need to be very thin or too thick. 6. Spread the rolled-out dough with ketchup. 7. Sprinkle the chopped tomatoes, then the bell pepper and mushrooms. Add the ham, followed by the mozzarella (grated or sliced). 8. Add the seasonings and herbs to taste. 9. If desired, top with salami, cheese, spicy sausage, or thinly sliced chicken breast. 10. Place the dough with toppings on a baking tray lined with parchment paper. 11. Bake the pizza in a preheated oven at 180-200°C for 30-40 minutes, depending on your oven and how browned you want it. 12. Remove the pizza, let it rest for a few minutes, then slice and serve. I usually eat it with a sauce made of yogurt, garlic, and dill. Why I make this recipe often I love it because it easily adapts, and I don’t need expensive or rare ingredients. The dough is easy to work with and doesn’t require much kneading. I change the toppings based on what I find in the fridge. It’s quick to make and perfect for dinner or when friends come over. Tips and variations Tips - Use fresh yeast, not dry – the dough rises better. - If you want a crispier crust, roll it out thinner. - Add mozzarella towards the end if you want to prevent it from drying out on the surface. Substitutions - Mozzarella can be replaced with cheese or any cheese that melts well. - Ketchup can be substituted with plain tomato sauce. - Pork ham can be replaced with chicken ham or salami. Variations - For a more intense flavor, add spicy sausage or salami. - Chopped chicken breast works well for an extra protein boost. - You can sprinkle a little chili pepper or slices of olives. Serving ideas - Pizza is served hot, possibly with a yogurt, garlic, and dill sauce. - It pairs well with a simple salad of tomatoes or cucumbers. Frequently asked questions What kind of flour should I use? I used regular white flour, for pastries or bread. If you have special pizza flour, you can try it, but it’s not mandatory. Can I put the dough in the fridge overnight? For this recipe, the dough should not be left in the fridge. It is made and used immediately after rising for 30 minutes. Can I freeze the pizza after baking? If there are leftovers, you can freeze the pizza sliced, but the crust's texture will be softer after thawing. I recommend eating it fresh. What can I substitute for smoked ham? Smoked ham can be replaced with any cold cuts you have at home: salami, pressed ham, thin sausage. How do I know when the pizza is ready? The pizza is ready when the edges are slightly browned, the cheese is melted, and the bottom of the crust is baked, not wet. Nutritional values Approximately, for a pizza made with the ingredients from the recipe (without extra salami or cheese): One medium serving (about 200 g): - Calories: 350-400 kcal - Protein: 15-18 g - Carbohydrates: 45-50 g - Fat: 10-15 g Values can vary significantly depending on toppings and the amount of cheese or cold cuts added. Storage and reheating Pizza keeps well in the fridge, in a closed container, for up to 2 days. To reheat, place the slice directly in a covered skillet or in the oven for 5-10 minutes at 160°C. I do not recommend keeping it longer – the crust dries out and the texture won’t be the same.

Capricciosa Pizza

Tags

Categories