RGFE

Pizza capricciosa

pizza

For the dough:

• 400 g of strong plain white flour
• 15 g fresh yeast
• 200 ml water
• Salt to taste

For the topping:

• 300 g canned chopped tomatoes
• 250 g mozzarella
• 10 artichoke hearts in olive oil
• 70 g button mushrooms in oil
• 6 anchovy fillets in oil
• 50 g olives
• 2 teaspoons of capers
• 50 g extra-virgin olive oil
• Salt to taste

Dissolve the yeast in warm water. Add the flour, a pinch of salt and knead the dough until it is smooth and elastic. Roll out the dough with a rolling pin, place it on a greased baking sheet and leave it to rise for about 40 minutes covered with a clean tea towel. Cut the mozzarella into slices. Dice roughly the chopped tomatoes, put them in a bowl and add 2 tablespoons of oil and a pinch of salt and stir well to mix the ingredients. Roll out the dough evenly and place it on a greased baking sheet; spread the tomatoes on the top in an even layer leaving a 1 cm border of pizza dough on all sides. Then arrange on the top the artichoke hearts cut into small wedges, the anchovy fillets, the mushrooms, olives, capers and mozzarella and drizzle the rest of the oil on the top. Bake the pizza in a preheated oven at 220°C for about 30 minutes and serve it piping hot.