Topping recipe

Capricciosa

Hand-crushed San Marzano, Fresh whole-milk mozzarella, Cooked ham, torn, Extra-virgin olive oil. Scaled for 1 pie.

1 pieNeapolitan12"Hand-crushed San Marzano

Build each pie

After the dough is shaped

1pie

Pizza size

sauce

Hand-crushed San Marzano

⅓ cup80 g

Cheese

Fresh whole-milk mozzarella

about 3 oz, torn90 g

Toppings

Cooked ham (prosciutto cotto), torn

2 slices40 g

Cremini mushrooms, thinly slicedRaw is traditional; sauté them if you want them browned

2–3 mushrooms40 g

Marinated artichoke hearts, drained and quartered

3 hearts50 g

Black olives, pitted

5–6 olives15 g

Finishing

Extra-virgin olive oil (drizzle)

1 tsp5 g

Fresh basil leaves

3–4 leaves1 g

Make the sauce

Scaled for 1 pie · 1 can · Sauce recipe →

Tip the can into a strainer over a bowl and keep the juice. Pinch the stem end off each tomato, squeeze out the seeds, and tear the flesh into pieces. Crush by hand or pass through a food mill until it is a coarse pulp, not a puree. Stir in the salt. If it is too thick to spread, loosen it with a spoonful of the reserved juice. Never cook it; use it within a day.

Adapted from Tony Gemignani, The Pizza Bible.

Whole peeled San Marzano tomatoes (28 oz can)Cento Certified San Marzano: tomatoes, puree, sea salt, basil. No citric acid.

1 can (28 oz)794 g

Fine sea salt

1 tsp5 g

Put it together

Once the sauce is made, for each pie

BeforeSpread the tomato with a bare rim and scatter the torn mozzarella.
BeforeArrange the ham, mushrooms, artichokes and olives over the cheese, one thing per quarter if you like the classic look, and don't overload it.
AfterDrizzle with oil and tear on the basil once it's out.

Shopping list

For 1 pie

Whole peeled San Marzano tomatoes794 g

Fine sea salt5 g

Fresh whole-milk mozzarella90 g

Cooked ham, torn40 g

Cremini mushrooms, thinly sliced40 g

Marinated artichoke hearts, drained and quartered50 g

Black olives, pitted15 g

Extra-virgin olive oil5 g

Fresh basil leaves1 g

Pair with

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