The Ultimate Homemade Pizza Capricciosa

Few dishes capture the joyful, vibrant spirit of Italian dining quite like the Pizza Capricciosa. Translated literally as "capricious" or "whimsical," this classic Italian pizza lives up to its name with a generous, colourful topping of ingredients that change flavour in every bite. It's a Carluccio's favourite and we wanted to share it's story and recipe with you. 

History and Origins: A Post-War Italian Favourite

While simple classics like the Margherita originated in 18th and 19th century Naples, Pizza Capricciosa is a 20th-century icon.

Legend attributes its creation to the Ristorante La Capricciosa in Rome during the 1950s. The chef, looking to utilise leftover seasonal ingredients from the larder at the end of a busy week, combined prosciutto cotto, fresh mushrooms, marinated artichoke hearts, and dark olives atop a classic mozzarella and tomato base. The combination proved to be an instant hit among locals, quickly establishing itself on pizzeria menus from Rome to Milan and beyond.

Capricciosa vs. Quattro Stagioni: What is the Difference?

Pizza Capricciosa is frequently confused with its culinary cousin, the Quattro Stagioni (Four Seasons). Both pizzas feature the exact same core ingredients:

  • Italian cooked ham (prosciutto cotto)

  • Mushrooms

  • Artichoke hearts

  • Olives

However, the difference lies entirely in the presentation:

  • Quattro Stagioni: The base is divided into four distinct quadrants, each dedicated to a single topping to symbolise one of the four seasons.

  • Capricciosa: All four toppings are scattered across the pie together, harmonising into a rich medley of salty, earthy, and tangy flavours.

Key Ingredients from Carluccio's Deli

To recreate an authentic Italian pizzeria experience at home, starting with high-quality regional ingredients makes all the difference:

  • The Flour: Authentic Italian dough requires Caputo Pizzeria '00' Flour. Milled extra-fine in Naples, it produces a silky dough with the perfect balance of crispness and chew.

  • The Tomato Sauce: Crushed San Marzano Tomatoes grown in the volcanic soil near Mount Vesuvius give the sauce a sweet, low-acidity base.

Recipe: How to Make Pizza Capricciosa at Home

Prep time: 20 mins (+ 8 to 24 hours dough proving) | Cook time: 8–10 mins | Servings: 2 individual pizzas

Ingredients

For the Dough

  • 500g Caputo Pizzeria '00' Flour

  • 325ml lukewarm water

  • 7g dried fast-action yeast (or 3g fresh yeast)

  • 10g fine sea salt

  • 1 tsp honey or sugar

For the Toppings

Method

1. Prepare the Dough:

In a large bowl, dissolve the yeast and honey in lukewarm water. Gradually add the Caputo '00' flour, mixing by hand until a rough dough forms. Add the sea salt and knead vigorously on a lightly floured surface for 10 minutes until smooth and elastic.

2. Prove the Dough:

Shape the dough into a smooth ball, cover with a damp cloth or clingfilm, and allow to rise at room temperature for 2 hours (or leave in the fridge overnight for an enhanced cold-fermentation flavor). Divide into two equal balls and let rest for another hour.

3. Preheat the Oven:

Preheat your oven to its maximum temperature (ideally 250°C / 482°F or higher) with a pizza stone or heavy baking tray placed on the top shelf.

4. Stretch the Base:

Dust your work surface with a little extra flour. Gently press and stretch one dough ball from the center outward, leaving a slightly thicker crust (cornicione) around the rim. Avoid using a rolling pin, as it knocks out the delicate air pockets.

5. Add the Sauce and Mozzarella:

Spread a ladleful of crushed San Marzano tomatoes evenly over the base, leaving a 1cm border. Scatter the torn mozzarella evenly across the sauce.

6. Top and Bake:

Distribute the ham, sliced mushrooms, quartered Bio Orto artichoke hearts, and Taggiasca olives across the pizza. Transfer onto the preheated pizza stone or tray and bake for 7–10 minutes until the crust is golden and puffed, and the cheese is bubbly.

7. Finish and Serve:

Remove from the oven, finish with fresh basil leaves, and a generous drizzle of L'Oro di Calabria Extra Virgin Olive Oil. Slice and serve immediately.

1.Prepare the Dough:

In a large bowl, dissolve the yeast and honey in lukewarm water. Gradually add the Caputo '00' flour, mixing by hand until a rough dough forms. Add the sea salt and knead vigorously on a lightly floured surface for 10 minutes until smooth and elastic.
2.Prove the Dough:

Shape the dough into a smooth ball, cover with a damp cloth or clingfilm, and allow to rise at room temperature for 2 hours (or leave in the fridge overnight for an enhanced cold-fermentation flavor). Divide into two equal balls and let rest for another hour.
3.Preheat the Oven:

Preheat your oven to its maximum temperature (ideally 250°C / 482°F or higher) with a pizza stone or heavy baking tray placed on the top shelf.
4.Stretch the Base:

Dust your work surface with a little extra flour. Gently press and stretch one dough ball from the center outward, leaving a slightly thicker crust (cornicione) around the rim. Avoid using a rolling pin, as it knocks out the delicate air pockets.
5.Add the Sauce and Mozzarella:

Spread a ladleful of crushed San Marzano tomatoes evenly over the base, leaving a 1cm border. Scatter the torn mozzarella evenly across the sauce.
6.Top and Bake:

Distribute the ham, sliced mushrooms, quartered Bio Orto artichoke hearts, and Taggiasca olives across the pizza. Transfer onto the preheated pizza stone or tray and bake for 7–10 minutes until the crust is golden and puffed, and the cheese is bubbly.
7.Finish and Serve:

Remove from the oven, finish with fresh basil leaves, and a generous drizzle of L'Oro di Calabria Extra Virgin Olive Oil. Slice and serve immediately.

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