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Pizza Capricciosa

    50min.

    medium

Ingredients

4 Servings
  • 200 g artichoke hearts (jarred)

  • 0.5 bunch basil

  • 120 g ham

  • 320 g mozzarella

  • 120 g mushrooms

  • 120 g olives

  • 25 g salt

  • 400 g tinned tomatoes

  • 520 ml water

  • 820 g wheat flour (type 00)

  • 5 g yeast (fresh)

    European, Italian

    savoury baked goods

    cereals containing gluten

    lactose, gluten, histamine, fructose

    stand mixer with dough hook, hand blender

Method

  • Finish the batter

    Pour cold water into a mixing bowl, add the yeast and dissolve.

    Add the flour and knead for approx. 5 mins. using a mixer with dough hooks or by hand.

    Add the salt and knead for a further 5 mins. to form a smooth dough.

  • Ingredients

  • 800 g wheat flour (type 00), 5 g yeast (fresh), 520 ml water, 20 g salt

  • Prove the dough

    Place the dough in a flour-dusted bowl, cover and prove in the fridge for around 20 hours.

  • Divide the dough into pieces

    After the rising time, shape the dough into 300 g balls. 

    Leave the balls to rise in a floured, closed container at room temperature for a further 4 hours.

  • Make the pizza sauce

    Place the tomatoes in a measuring jug. Pluck the basil and put a few leaves to one side as garnish.

    Add the basil and salt and blend with a hand blender.

  • Ingredients

  • 400 g tinned tomatoes, 0.5 bunch basil, 5 g salt

  • Prepare the pizza topping

    Clean the mushrooms and cut into thin slices. Drain the pickled artichokes, olives and mozzarella well. Tear the mozzarella into pieces. Cut the ham into thin slices.

  • Ingredients

  • 120 g mushrooms, 200 g artichoke hearts (jarred), 320 g mozzarella, 120 g olives, 120 g ham

  • Preheat the oven

    Preheat the oven to 240°C fan oven.

  • Shape the pizza

    Make a small pile on the work surface with a little flour and turn the dough into it.

    Press from the inside outwards until an edge of approx. 0.5 cm is formed.

    Lift the dough below the edge and carefully pull it apart, turning it a little at a time, until it has a diameter of approx. 29 cm.

    Repeat this process for each piece of dough.

  • Ingredients

  • 20 g wheat flour (type 00)

  • Pizza topping

    Only use some of the ingredients when topping the pizza.

    Place the dough on a baking tray, spread with tomato sauce and top with mozzarella.

    Finally, top the pizza with the remaining ingredients.

    Repeat this process for each piece of dough.

  • Bake pizza

    Place the pizza in the preheated oven and bake for 12 mins.

     

    Repeat this process for each piece of dough.

     

  • Finishing touches

    Remove the finished pizza from the oven, garnish with a little basil and serve hot.

     

    Repeat this process for each piece of dough.

Nutritional value per portion:

kcal

1055.25

Protein

45.33 g

Fat

26.17 g

Carbohydrates

156.68 g

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