Recipes › Bread & Pizza › Pizza Capricciosa Recipe

Pizza Capricciosa Recipe

Recipe by Pedro M. A. Neves

Pizza Capricciosa is a classic Roman pizza topped with artichokes, mushrooms, ham, olives, and a perfectly cooked egg in the center. This traditional Italian dish balances savory cured meats with fresh vegetables and a creamy yolk that serves as a luxurious sauce. The name refers to the capricious combination of toppings that make this pizza both indulgent and satisfying.

Ingredients

• 500g all-purpose flour
• 325ml warm water
• 10g sea salt
• 7g instant dry yeast
• 15ml olive oil, plus extra for brushing
• 250g canned artichoke hearts, drained and halved
• 200g fresh mushrooms, thinly sliced
• 150g San Daniele or quality prosciutto, torn into strips
• 100g green or black olives, pitted
• 200g whole milk mozzarella, torn into pieces
• 50g Pecorino Romano cheese, grated
• 2 large eggs
• 15ml white wine or water
• 2g dried oregano
• Black pepper to taste

Instructions

1. In a large bowl, combine warm water, instant yeast, and a pinch of flour. Let sit for 5 minutes until foamy.

2. Add flour and sea salt to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms, about 2 minutes.

3. Transfer dough to a lightly oiled work surface and knead for 8-10 minutes until smooth and elastic, adding small amounts of flour if sticky.

4. Place dough in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 60 minutes until doubled in size.

5. Preheat oven to 260°C (500°F). Gently punch down dough and divide into 2 equal portions. Stretch each piece into a 25cm (10-inch) round on parchment paper or a pizza peel brushed with olive oil.

6. Brush each base lightly with olive oil. Distribute half the mozzarella, artichokes, mushrooms, prosciutto, and olives evenly across each pizza. Sprinkle with oregano and Pecorino Romano.

7. Bake pizzas for 12-14 minutes until crust edges are golden and cheese begins to bubble. Remove from oven carefully.

8. Create a small well in the center of each pizza. Crack 1 egg into each well. Drizzle with 7ml white wine or water around the egg. Season egg with black pepper.

9. Return pizzas to oven for 3-4 minutes until egg whites are set but yolk remains runny and sauce bubbles at edges.

10. Remove from oven, let cool for 1-2 minutes, then slice and serve immediately while yolk is still warm and flowing.

Substitutions

• Replace prosciutto with speck or pancetta for a smokier flavor
• Substitute fresh mushrooms with dried porcini (rehydrated) for deeper umami
• Use vegetarian ham or omit for a vegetarian version; increase vegetables accordingly
• Replace egg with a dollop of ricotta mixed with fresh herbs for dairy consistency

Tips

• Keep your oven at maximum temperature; a very hot oven ensures a crispy crust and minimal cooking time for the toppings
• Use fresh, high-quality ingredients, especially the prosciutto and mozzarella—they make a significant difference in authentic flavor
• Cook the egg just until the whites set but the yolk remains runny; this takes only 3-4 minutes and makes for the best eating experience

Pizza Capricciosa originated in Rome and is considered one of the classic Roman pizza varieties alongside Margherita and Romana. The capricious name reflects the dish's varied toppings, which were meant to appeal to many palates, while the fried egg in the center is a distinctive Roman touch that elevates the pizza into a more luxurious, complete meal.

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