Pizza Capriccio

 

 

Ingredients

2 tablespoons all-purpose flour or 2 tablespoons cornmeal, to work with dough

1 pizza dough

extra virgin olive oil, for drizzling

coarse salt

1/2 cup tomato sauce

1/4 cup basil leaves, shredded (10 leaves)

1/2-3/4 lb fresh mozzarella cheese, very thinly sliced

6 cremini mushrooms, thinly sliced

1 (14 ounce) can quartered artichoke hearts, drained and chopped

1/4 lb prosciutto di Parma, cut crosswise, into 2-inch slices

1/2 cup frozen green pea

2 hard-boiled eggs, chopped

 

Preparation method

Preheat oven to 425.

Dust the dough with the flour or cornmeal and stretch out to a 12-13" pizza. Place the dough on a pizza tray and pierce it with the tines of a fork. Drizzle with EVOO, season with a little salt, and bake 10 minutes.

Remove the crust from the oven and top with the tomato sauce, basil, a thin layer of the mozzarella, the mushrooms, and artichokes.

Bake another 10 minutes, or until the cheese bubbles and the crust is crisp. In the last 5 minutes of baking, add the prosciutto, peas, and eggs and another drizzle of EVOO.

First time we tried this recipe was: on March 4, 2014 at the Picolo Diablo after researching scene locations at the Savoy and Solomon Island languages and customs at the British Museum!



Savoy Ballroom

British Museum