Capricciosa Pizza with Ham, Artichokes, Mushrooms and Olives

What you need

• 500 g (4 cups) tipo 00 flour, or bread flour
• 320 ml (1 1/3 cups) water, lukewarm
• 3 g (1 scant tsp) instant dry yeast
• 10 g (2 tsp) fine salt
• 2 tbsp extra virgin olive oil, plus extra for drizzling
• 200 ml (3/4 cup) tomato passata
• 250 g (9 oz) fior di latte mozzarella, torn, drained well and patted dry
• 120 g (4 oz) cooked ham, thickly sliced and torn
• 6 artichoke hearts in oil, drained and quartered
• 100 g (3 1/2 oz) button mushrooms, sliced, or mushrooms in oil, drained
• 12 pitted black olives
• 8 leaves basil

Method

Restated from the original video

1. 1

   Stir the yeast into the water. Mix the flour and salt in a large bowl, then pour in the yeasted water and the 2 tbsp olive oil.

2. 2

   Knead for 10 min, until the dough is smooth and elastic. Shape it into a ball.

3. 3

   Cover and let rise at room temperature for 2-3 hours, until doubled.

4. 4

   If using raw mushrooms, saute them in a dry pan over medium-high heat for 4-5 min, until browned. Salt lightly and cool.

5. 5

   Put a baking sheet or pizza stone on the lowest rack and heat the oven to its maximum, 250 °C (480 °F), for at least 30 min.

6. 6

   Divide the dough into 2 balls. Stretch each by hand on a floured surface into a 30 cm (12 in) round, keeping the rim slightly thicker.

7. 7

   Slide the rounds onto sheets of parchment. Spread half of the passata on each, leaving a 1 cm (1/2 in) border, and season with a pinch of salt.

8. 8

   Scatter the mozzarella over both pizzas, then arrange the ham, artichoke hearts, mushrooms and olives in separate sections. Drizzle with olive oil.

9. 9

   Slide one pizza on its parchment onto the hot sheet. Bake for 8-10 min, until the rim is golden and the cheese is bubbling. Bake the second the same way.

10. 10

    Top with the basil leaves, slice and serve hot.

Imported from ricettedalmondo.it. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.