Capricciosa bianca pizza
- Michele Pascarella
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Serves 2
Easy
Prep: 15 mins
Cook: 7 mins
with ready-made pizza dough
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A pizza topped with a rich combination of ham, salami, mushrooms, chargrilled artichokes and black olives
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Try our capricciosa bianca, then discover Naples foodie guide: where locals eat and drink, The lowdown on pizza styles and where to find them, detroit-style pizza and pepperoni pizza.
Recipes extracted from Napoli on the Road by Michele Pascarella (£20, Ryland Peters & Small). Photographs: Steven Joyce. © Ryland Peters. Recipes are sent by the publisher and not retested by us.
Capricciosa bianca recipe
Ingredients
Nutrition
-
1 ball of pizza dough
-
plain flour
for dusting
-
100g fior di latte
torn into pieces
-
30g shiitake mushrooms
-
15g stoned black olives
-
40g salami napoli
cut into small strips
-
30g chargrilled artichokes in oil
sliced
-
10g parmigiano reggiano
finely grated
-
70g prime-quality ham
cut or torn into strips
-
few basil leaves
-
extra-virgin olive oil
for drizzling
Nutrition: per serving
- kcal635
- fat26g
- saturates12g
- carbs64g
- sugars1g
- fibre5g
- protein34g
- salt4.7g
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Method
-
step 1
Heat the oven to its highest temperature for at least 40 mins. To prepare the pizza base, roll out the dough on a lightly floured worksurface, forming a slightly raised edge around the sides. Lift onto a baking sheet.
-
step 2
Evenly spread the fior di latte over the base, avoiding the edges. Season with a pinch of salt, then add the mushrooms, olives, salami and artichokes.
-
step 3
Bake the pizza at the bottom of the oven for 5 mins. Remove the pizza from the oven and sprinkle with the parmigiano reggiano.
-
step 4
Transfer the pizza to the upper part of the oven, turn on the grill and cook for 2 mins or until the crust is lightly golden.
-
step 5
Remove the pizza from the oven, add the ham, basil, a drizzle of oil and a grinding of black pepper. Let the pizza rest for a minute before slicing and serving.
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Authors
Michele Pascarella
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