Pizza Capricciosa
An Italian classic. The Capricious Pizza (Capriosca in Italian) will use the same base as a Margherita and will be enhanced by Kalamata olives, sundried tomatoes strips, hot salami, ham, marinated artichokes and two kind of cheeses. Full flavoured tomato-based pizza that will always manage to please everyone.
Serves: 4
INGREDIENTS
375g of pizza dough rolled onto 2 oiled trays (or 2 store bought pizza bases)
For the tomato sauce
2 large ripe fresh tomatoes, blanched, peeled and very finely chopped
2 medium garlic cloves crushed
1 tbsp tomato paste
1 tbsp fresh oregano chopped (or 1 tsp dry oregano leaves)
¼ tsp salt
Freshly ground black pepper
Or
2 tbsps. Store bought pizza sauce
Toppings
½ cup Always Fresh sundried tomato strips – drained
½ cup Always Fresh Sliced Kalamata olives – drained
1 cup marinated artichoke hearts – drained
75g thinly sliced hot salami
75g thinly sliced leg ham
2 cups grated cheese (1 cup of mozzarella and 1 cup tasty Cheddar)
2 tbsps. extra virgin olive oil
METHOD
- If you’re short of time just use a premade pizza base and pizza sauce rather than making everything from scratch.
- Make the pizza dough following this recipe (or set up your store-bought pizza bases on large ovenproof trays).
- Brush the bases with a little olive oil.
- If you are making the tomato sauce, place a small wire sieve over a bowl, add the chopped tomato, sprinkle with salt, allow to sit for 10 minutes to draw out some of the water.
- Throw out the liquid in the bowl and add the drained tomato, tomato paste, oregano, garlic and a grind or 2 of black pepper. Mix until well combined.
- Spread the sauce (homemade or store-bought) thinly over the bases.
- Cover the bases with two thirds of the grated cheeses.
- Scatter with marinated artichoke hearts, sundried tomato strips, sliced Kalamata olives, salami and ham and finish with the remaining cheese.
- Bake the pizzas at 200˚C for 10 to 12 minutes. Until golden brown, cooked through and bubbling.
- Scatter with a few oregano leaves and serve.
- Enjoy!
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!