Pizza Capricciosa with mushrooms, ham, artichokes, black olives, and mozzarella:  sometimes called “Pizza Four Seasons”. But what is the difference between pizza “Capricciosa” and pizza “4 seasons”? Indeed, in both pizzas used the same components, but in the pizza Capricciosa, the filling is mixed, and in the pizza “4 seasons”, the filling is placed in four quarters. Each product symbolizes one season of the year: the artichokes for the spring, tomatoes for the summer, mushrooms symbolize the autumn and olives for the winter.


Pizza CapriCciosa / 4 Seasons

Ingredients (4 pizzas)

FOR THE DOUGH

  • 200 g of Italian 00 Flour (Manitoba Flour)
  • 300 g of All-purpose Flour
  • 300 ml of Warm Water
  • 4 tbsp of Olive Oil
  • 2 tsp of Salt
  • 1 tsp of Sugar
  • 5 g of Fresh Yeast

FOR FILLING

  • 400 g of Tomato puree
  • 2 tbsp of Olive Oil
  • 1.5 tsp of Dried Oregano
  • 2x125g Mozzarella
  • 100 g Champignons
  • 6-8 Artichokes in oil
  • 50 g Pitted olives
  • 100 g Ham
  • 1 tsp of Salt

INSTRUCTIONS

Put the yeast in a small bowl, add sugar. Pour a small amount of warm water. Leave for 15 minutes in a warm place.

Cut mozzarella into slices, leave to drain. Cut artichokes into quarters.Peel the champignons, cut into slices.
Cut mushrooms immediately before cooking – they darken quickly and will look unappetizing on the finished pizza.

Sift flour into a large bowl. Add the yeast and start kneading the dough. Add a little water at a time, the optimum water temperature is 25°C. When you have poured half the liquid, add salt, continuing to knead until you get a homogeneous mixture. Add oil, continuing to knead.

Move the dough to the work surface and roll it into a ball. Put the dough in a bowl, cover with cling film, leave to approach for 2 hours.

At the end of this time, the dough will double in size. Put the dough on a floured board, knead it a little, divide into 4 pieces, roll each piece into a ball. Leave it to rest for 20 minutes under the napkin.

Add 2 tablespoons of olive oil, oregano and 1 tsp of salt to tomato puree, mix well.

Lightly roll the dough to a size of ~ 25-30 cm diameter. Put the dough on a baking tray or a metal pizza spatula. Bake at 270C (or maximum oven temperature) for 2 minutes.

Remove from the oven, smear the surface of the pizza with tomato paste, Add mozzarella slices. Put slices of artichokes and mushrooms. Sprinkle with olives, put ham on top. Bake another 8-10 minutes.

Italian pizza 4 seasons
Pizza Capriciosa
    Homemade pizza Capriciosa with mushrooms, ham and mozzarella

    Pizza Capricciosa (Pizza Four Seasons)

    Servings: 4

Ingredients

    FOR THE DOUGH
  • 200 g of Italian 00 Flour (Manitoba Flour)
  • 300 g of All-purpose Flour
  • 300 ml of Warm Water
  • 4 tbsp of Olive oil
  • 2 tsp of Salt
  • 1 tsp of Sugar
  • 5 g of Fresh Yeast
  • FOR FILLING
  • 400 g of Tomato puree
  • 2x125g Mozzarella
  • 2 tbsp of Olive Oil
  • 100 g Champignons
  • 1.5 tsp of Dried Oregano
  • 100 g Ham
  • 6-8 Artichokes in oil
  • 50 g Pitted olives
  • 1 tsp of Salt

Instructions

  1. Mix the yeast with sugar and warm water. Leave for 15 minutes in a warm place. Sift the flour, add the yeast and start kneading. Add a little water at a time, add salt. Add oil, continuing to knead. Roll into a ball. Cover and leave to approach for 2 hours. Divide the dough into 4 pieces, roll each piece into a ball. Leave it to rest for 20 minutes.
  2. Add 2 tbsp of olive oil, oregano and 1 tsp of salt to tomato puree, mix. Cut mozzarella into slices, leave to drain. Cut artichokes into quarters. Peel the champignons, cut into slices.
  3. Roll the dough to a size of ~ 25-30 cm. Put the dough on a baking tray. Bake at maximum oven temperature for 2 minutes. Remove from the oven, smear with tomato sauce. Add mozzarella, sliced champignons and ham. Bake for another 8-10 minutes.
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      Pizza Capricciosa