Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Pizza Capricciosa Recipe
Topped with artichokes, ham, olives and mushrooms with a tomato pizza sauce, it is a pizza that’s virtually uniquely Australian that we’re VERY keen on! I simply love this mix of toppings. Particularly the artichokes!
It is a pizza that Australians count on to see on each pizza menu, regardless of how conventional Italian or how big-chain the pizzeria in query is. Paradoxically although, as quickly as I wrote that sentence, I popped onto the Pizza Hut web site solely to search out that gasp, shock, horror Capricciosa is just not on supply on their menu.
Dominos Pizza, nonetheless, does have it. Phew. Order has been restored on this planet! (Although it’s solely a latest menu addition, I imagine.)
I used to be to be taught that Pizza Capricciosa is outwardly an Australian factor. That’s to not say it doesn’t exist in Italy. It does, it’s simply not as widespread as, say, Margherita. And there’s no strict guidelines for what goes on it.
In actual fact, “capricciosa” means “random” in Italian so maybe a pizzeria invented this utilizing no matter they’d available!
Nevertheless, the mix of artichokes, mushrooms, olives and ham is the commonest model that Australians have come to count on on Pizza Capricciosa. And that’s what I placed on mine!
There’s no strict guidelines for what goes on Pizza Capricciosa. Some regional varieties in Italy use egg and anchovies! However the commonest mixture right here in Australia is artichokes, olives, ham and mushrooms. By no means-fail mixture!
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Mozzarella cheese – freshly shredded, for one of the best soften! Retailer purchased pre-shredded is coated with anti-caking brokers so it doesn’t soften as properly. Additionally, most manufacturers are likely to shred the cheese thicker so it weighs down the pizza with an excessive amount of cheese (there, I mentioned it! Whoever thought there could possibly be such a factor?? 😂)
Greatest pre-shredded – Nevertheless, if you happen to do need to use pre-shredded cheese for comfort (I get it), purchase the sort that’s designed for pizza. It can have the phrase “pizza” on the cheese packet. The cheese strands can be grated somewhat extra finely than typical packet cheese, and often consists of a mixture of mozzarella with parmesan and/or cheddar for a flavour enhance (which kind of makes up for not having the fantastic easy soften you get from freshly shredded mozzarella).
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Artichokes – From a jar moderately than recent or frozen plain artichokes, ideally marinated in oil which is the tastiest. Although, I fortunately use artichokes marinated in vinegar too (brine).
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Mushrooms – Simply common white mushrooms, or Swiss brown/cremini if you’d like.
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Shaved leg ham – Simply common ham! Attempt to get it thinly shaved, if you happen to can, so it drapes and flops properly on the pizza. In case you can solely get common slices of ham, chop it up so you possibly can sprinkle it throughout the floor for higher protection.
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Kalamata olives – I desire the flavour and texture of Kalamata olives over commonplace black olives, they’re softer and have extra flavour. However black olives can be utilized too.
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Pizza sauce – See under.
Pizza base choices
You may make this pizza with my basic pizza base (yeast based mostly, takes 5 to six hours of proofing). Or, if time is of the essence (otherwise you “don’t do yeast”), use my No Yeast Pizza Base which you’ll be able to have rolled out and able to prime in 5 minutes flat. And it’s not a tragic substitute for the true factor! It’s really nice. A few of the most succesful cooks I do know have given it a take a look at run and been amazed. 🙂
You can even completely use your favorite retailer purchased pizza base. Get one which’s 30cm / 12″ extensive.
the tomato pizza sauce
I’ve 3 sorts of pizza sauces I take advantage of relying on what sort of pizza I’m making (discover them right here). For Pizza Capricciosa, I like to make use of one made with tomato paste with flavourings added, an excellent fast you simply want to combine collectively, no cooking.
It tastes just like the prepared made pizza sauces bought within the aisles. Particularly, the Leggo’s model (for Australians studying this!).
The substances known as for are fundamental – tomato paste, salt, sugar (to take the bitter edge off) with non-compulsory garlic and dried herbs for further flavour.
We’re utilizing a superb ole’ oven at this time. In case you’ve acquired a wooden fired pizza oven, Ooni or comparable: a) I need to be you; b) comply with the supplied steps for cooking the pizza on a pizza stone besides you’ll simply flick the pizza straight onto the ground of the pizza oven/Ooni. (PS An Ooni is a model of moveable fuel pizza ovens which I’ve used up to now. Love them! Pizza in 2 minutes flat.)
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Pre-heat the oven to 250°C / 480°F (230°C fan). Give it loads of time to get it good and scorching – pizza success calls for a scorching oven for a fast cook dinner!
In case you’ve acquired a pizza stone, pop it in to preheat. In case you’re utilizing a pizza pan or baking tray, don’t hassle pre-heating it. I discover that the warmth retention isn’t sufficient to make a major distinction to the pizza.
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Make your pizza dough of selection then stretch it out right into a 30cm / 12″ circle. (Be aware: Don’t use a rolling pin if you happen to’re utilizing a basic yeast pizza dough, stretch it out along with your fingers. Although if you happen to’re utilizing the no-yeast one, you should utilize a rolling pin!)
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In case you’re utilizing a daily pizza pan like I’m, slide the rolled our base onto the pan (or baking tray) as we are going to assemble the pizza on it. See separate part under for assemble pizzas to cook dinner on a pizza stone.
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Combine the pizza sauce substances in a small bowl. No cooking required – yay! Then unfold it on the pizza base, leaving a border for the crust.
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Sprinkle with cheese first, then scatter/drape/place the toppings all throughout the floor (ham , olives, artichoke slices and mushroom).
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Bake for 10 to 12 minutes or till the crust is crispy and there are gentle brown spots on the melted cheese. Lower and devour instantly!
Tips on how to cook dinner pizza utilizing a pizza stone
Pizza stones retain extra warmth than fundamental pizza pans so you will get a crispier crust on the underside when cooking pizzas in dwelling ovens. Right here’s how I make pizzas on a pizza stone:
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Preheat the pizza stone for half-hour in a 250°C/475°F oven (each commonplace and fan-forced ovens), or as excessive as your oven will go if yours doesn’t go this excessive. Give it a superb half-hour to get the pizza stone good and scorching!
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Assemble your pizza on a pizza paddle or an inverted baking tray sprinkled with a beneficiant quantity of semolina* to make sure the pizza is not going to stick.
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Roll your pizza base out then place it on the semolina dusted pizza paddle. Unfold with sauce and prime per the recipe.
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Take the new stone out of the oven then slide the pizza onto the pizza stone in a single fast motion, allowing for that you simply can not contact the pizza the second it hits the stone.
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Put the pizza within the oven and bake for 8 to 10 minutes or till you see golden spots on the cheese. The underside of your crust can be so crispy!
* Semolina is coarser than flour so it really works higher to be absolute certain your pizza received’t get caught to the pizza paddle. That is what pizzerias use. However I wouldn’t make a particular journey out to get it, simply use common flour as an alternative.
Is it pizza evening tonight? YES!
And if your loved ones calls for extra topping choices, head straight over to my Pizza Toppings put up for a helpful one-stop-shop for all of your favorite topping mixtures. It’s like a pizzeria menu!
However if you’d like one thing assured to please everybody, Pizza Capricciosa is tough to beat. The mix of artichokes, ham, olives and mushrooms with melty mozzarella won’t ever allow you to down! – Johnsat x
Ingredients
- 1 classic pizza dough (wood-fired Italian style)
- 1 fast no-yeast pizza dough (this is excellent!)
- 1 Store bought (30cm/12")
- 1/4 cup tomato paste
- 1/4 tsp cooking salt / kosher salt
- 1/2 tsp white sugar
- 1/2 tbsp water
- 1/2 garlic clove , finely minced (optional)
- 1/8 tsp EACH dried parsley , basil and oregano (optional)
- 1 1/3 cup (130 g) mozzarella cheese, freshly shredded (Note 2)
- 1/2 cup artichokes from a jar, preferably oil, drained & sliced (Note 3)
- 3 button mushrooms , cut into 3 mm / 1/8" slices
- 2/3 cup (70 g) shaved leg ham , torn into pieces (thinner is better) (Note 4)
- 1/4 cup sliced kalamata olives (or black olives)
Instructions
- Preheat oven to 250°C / 480°F (both fan and standard). Allow time to get it nice and hot!!
- Pizza sauce – Mix the ingredients in a small bowl then set aside.
- Pizza base – Make and stretch out your chosen pizza base (no rolling pin!), stretch onto a pizza pan or baking tray per the directions in your chosen pizza base. (Note 4 for pizza stone)
- Top – Spread the pizza sauce on the pizza, leaving a 1 cm/1/2" border along the edge. Sprinkle with cheese first, then drape the ham randomly across the surface, sprinkle with olives, artichoke slices and mushrooms. (If using the no-yeast pizza base, spray/brush exposed crust with olive oil.)
- Bake for 10 – 12 minutes, turning after 4 minutes, or until the the cheese has golden spots and the crust is crispy. Cut and eat, stat!
Notes
1. Pizza base choices –
Classic pizza dough (yeast) – 5 min hand knead or stand-mix or 40 second food processor, plus 4 to 6 hours rising time (across 2 rises)
No yeast pizza dough – This is excellent, not a sad substitute for yeast pizza. 40 seconds in food processor, or hand knead. NO RISE TIME.
Store bought – anything of your choice, un-cooked or par-cooked (else it will burn before cheese melts)
2. Cheese notes – Freshly shredded melts / spreads better because pre-shredded in packets are coated with anti-clumping agents and often thicker pieces. If using cups for measuring, shred first then pack it into the cup very tightly else you’ll be short – so sad. I cut hunks of cheese, weigh, then grate.
3. Artichokes marinated in oil are tastiest, followed by vinegary marinades. Plain frozen or fresh artichokes will lack flavour.
4. Ham – Try to get finely shaved ham if you can, which is a standard ham-slicing option at Australian delis. Better coverage without weighing down pizza too much. But definitely not the end of the world if you only have standard slices – suggest chopping it into pieces and sprinkling.
5. Pizza stone – Preheat the pizza stone until very hot. Assemble your pizza on a pizza paddle or inverted baking tray sprinkled with semolina (so pizza doesn’t stick). Slide the pizza onto the hot pizza stone with a flick, in one swift motion, remembering that you can’t move the pizza once the dough makes contact with the stone! Bake for around 8 minutes.
Nutrition is for the whole pizza.
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