What I've thought a real capricciosa was since childhood. It turned out to be a Swedishized version - a good version though. :)
| Servings | 4 Portions |
| Tags | Family Dinner | Flour | Italian | Main Course | Pizza | Pork | Swedish |
| Allergens | Milk, Wheat |
| Prep Time | 30 min |
| Rest Time | 1440 min |
| Cook Time | 30 min |
I'm pretty sure the first pizza I ever ate was a "capricciosa" at the local pizzeria in the Swedish town where I grew up. Of course, it was etched in my mind as the best meal ever cooked! It took many, MANY years before I realized that this was not at all what a capricciosa looks like in Italy, but just what most Swedish pizzerias have chosen to serve a simplified version of instead.
The original is not only topped with ham and mushrooms, but also has olives and artichokes. There are also variations that have anchovies and eggs...
So even though this is not what a capricciosa looks like in Italy, I think this variation is really good and also a variation that I and many others are used to.
I usually use thinly sliced smoked ham (the original is boiled ham so this is where I choose to deviate) which I then cut into strips. It doesn't take much to get a lot of flavor and I like to avoid the "pizza ham" that is sold in some places as I wonder what it is actually made of.
So - not at all original, but still really good in my opinion!
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Ingredients
Directions
- Mix room temperature water with dry yeast - let stand 10 minutes.
- Add flour and salt, knead in a machine or by hand until the dough is smooth (5-10 minutes).
- Cover the dough and let rise until it has doubled in size (1-2 hours).
- Divide the dough into 4 pieces (about 240g/piece), roll into smooth balls and place in lightly oiled containers. Store in the refrigerator overnight.
- Mix the pureed tomatoes and salt. Store in the refrigerator.
- When everything is prepared as above, take out the dough and start the pizza oven. The dough can be left at room temperature for about 60 minutes.
- Slice the mushrooms and ham - store in a few small bowls.
- Stretch out the dough using a little extra flour. Sprinkle some semolina on the pizza peel and then place the dough on top.
- Place on tomato sauce, grated pizza cheese, sliced ham and sliced mushrooms - baked in a pizza oven.
- When the pizza is done, take it out of the oven and sprinkle some oregano on top.
- Enjoy!
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 3307.04 kcal | 826.76 kcal | 172 kcal |
| Carbohydrates | 421.65 g | 105.41 g | 21.93 g |
| Fat | 89.21 g | 22.3 g | 4.64 g |
| Protein | 184.39 g | 46.1 g | 9.59 g |
| Sugar | 29.23 g | 7.31 g | 1.52 g |
| Salt | 29.8 g | 7.45 g | 1.55 g |
* The nutritional information provided is approximated and calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
