Capricciosa pizza

It is usually topped with tomato, mozzarella, ham, mushrooms, artichokes and black olives. The toppings can vary between pizzerias, but artichokes are a defining feature.

Spread tomato sauce over a thin pizza base, add mozzarella, cooked ham, sliced mushrooms, artichoke hearts and a few black olives. Bake on a preheated pizza stone or hot baking tray at 250 °C until the crust is browned and the cheese bubbles, usually 7–10 minutes.

Put the ham, mushrooms, artichokes and olives on before baking so their flavours mingle with the cheese. Drain the artichokes and pat the mushrooms dry first; excess moisture can leave the centre soggy.

They often use similar toppings, including ham, mushrooms, artichokes and olives. Quattro Stagioni (“four seasons”) traditionally divides them into separate sections, while Capricciosa toppings are scattered across the pizza.

Yes. Cool the slices, wrap them individually or pack them in an airtight container, and freeze for up to 2 months. Reheat from frozen in an oven at 200 °C for about 10–15 minutes, until piping hot.

Warm a slice in a dry frying pan over a medium-low heat for 3–5 minutes, then cover briefly to melt the cheese. Avoid the microwave if you want the base to stay crisp.

Capricciosa means “capricious” or “whimsical” in Italian. The name suits a pizza with a generous assortment of toppings rather than one centred on a single ingredient.

Usually not: the traditional version includes ham. For a vegetarian version, leave out the ham and add extra mushrooms, artichokes or olives.