Capricciosa pizza recipe

One of the classic Italian pizzas. The “Capricciosa“, is named after a pizzeria in Rome called La Capricciosa which was “invented” in 1937 and you will always find this in a traditional pizza restaurant, It’s main ingredients are tomato puree, mozzarella, cremini mushrooms, artichoke hearts, black olives, and prosciutto cotto



Ready In:

25 min



Good For:


About this Recipe

By: Chef John

If you’ve never tried this pizza before this is one the one for you and your friends for them yard parties. It’s quick and easy to make especially if you have refrigerated pizza dough! this pizza will make your guest mouth water with the amount of fresh toppings.

This flavour of a pizza is very much bonded to the making of the tomato sauce. As a Italian rule never use jarred tomato as it has too much sugar contents.

capricciosa pizza


  • 1 pizza dough, homemade or store-bought roughly 270g
  • 125 g fresh mozzarella
  • 40 g (about 3) cremini mushrooms, sliced
  • 6 black olives (making sure they are pitted)
  • 40 g prosciutto cotto, broken into pieces
  • 50 g carciofini
  • 3 Tbsp canned San Marzano tomatoes, crushed or pureed and dressed with 1 tablespoon evo oil, a pinch of salt, and a slight pinch of oregano
capricciosa pizza ingredients
Pizza Ingredients
Pizza toppings


Choosing a capricciosa pizza  mineral fiber and antioxidant intake.

Pizzas can be consumed as part of a healthy diet. How does this pizza fit in to your daily health goals?

You can check the nutritional value below.

  • Calories 60% 60%
  • Fat 55% 55%
  • Carbs 76% 76%
  • Protien 35% 35%

Step by Step Instructions

Step 1

Get your pizza oven fired up and heat it up until your thermometer reads between 850 and 950°F (450 and 500°C) on the stone baking board inside. 

Step 2

Use a sharp knife to slice all the corn off from the cob, then toss it with some olive oil and salt. 

Step 3

Place a ball of dough onto a lightly floured surface and kneed the dough with your fingers to push the air from the center. Stretch the dough out into a 12-inch base and then lay the dough over your lightly floured pizza peel. Add 1/4 of the crème fraîche ( about 30 grams) across the middle of the dough.

Step 4
  • Add the mozzarella (about 60 grams), the corn, and the nduja (30 grams). Make sure that you tear the ’nduja into tiny pieces and then place evenly over the pizza base along with the other ingredients. You are now ready to slide the pizza straight into the oven.
Step 5

Cook for around 60 to 90 seconds, turning the pizza often so that you get an even bake. Remove the pizza from the oven and garnish with the chopped spring onions (20 grams) and basil leaves. Slice the pizza how you want it and enjoy!


“Fantastic results. Thanks to you guys for doing all the leg work and creating the ultimate recipe. The flavour is phenomenal. The Nduja pork is the bomb. I used a basic pizza dough from a local Italian store nearby and it worked out very well. I added a nice rocket side as recommended.”

“We have made this recipe a few times at home and it’s so delicious. The first time we cooked this pizza we made some changes to the original recipe. We thought it was good but missing something. The next time we made it exactly as the recipe was written, and it was great, in fact it was some of the best pizza we have ever had. The only small change we made adding a sprinkle of sea salt on to the sauce.”

Sweet Corn and ’Nduja Pizza

Sweet Corn and ’Nduja Pizza

The spicy nduja, spring onion and sweetcorn pizza is the ultimate flavor feast! We are huge fans of this spicy Calabrian cured pork product due to it being soft and spreadable and therefore, easily added as a pizza topping. Similar in flavor to a cured sausage, the texture is closer to a fresh one. Best served with a side of peppery rocket salad!

A Must-Try Pizza al Taglio Recipe

A Must-Try Pizza al Taglio Recipe

Anyone that loves pizza just has to try the delicious pizza al taglio. This recipe hails from the glorious city of Rome and is created in such a way that air bubbles exist within the dough. It takes a lot of preparation but the result is well worth it.