Of which 8 g sugars and 9.6 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Topping spread across the pizza · Precooked mushrooms
Allergens gluten, milk
Capricciosa
Ham, mushrooms, artichokes and olives
A generous pizza, with tomato, mozzarella and a mix of savory and vegetable flavors. The most useful difference from the Quattro stagioni is visual and practical: here the toppings are spread across the pizza instead of split into quarters. There are local versions with other ingredients; this one sticks to a common, easy-to-recognize combination.
Ingredients
- 275 g (9½ oz) dough from base B01, already risen
- 5 g flour, for stretching the dough
- 70 g (2½ oz) peeled tomatoes, no added salt, with little juice
- 70 g (2½ oz) fior di latte mozzarella, well drained
- 35 g (1¼ oz) cooked ham, sliced
- 45 g (1½ oz) raw button mushrooms, cleaned
- 35 g (1¼ oz) artichoke hearts in brine, drained
- 15 g (½ oz) pitted black olives, drained
- 5 g extra-virgin olive oil
- 2 g fresh basil
Method
- Preheat the pizza stone or steel at 250–275 °C (480–525 °F), in the upper third of the oven, for 45–60 minutes. The recipe starts from a proofed B01 dough ball; prepping the toppings is no substitute for the dough's rests.
- Drain the cut mozzarella in the fridge, pat dry and weigh out 70 g. Cut the ham into pieces of about 3 cm (1¼ in), rather than into very thin strips that dry out quickly.
The full method (9 steps), Rico's tip, the common mistakes and fixes, the variations and storage are in the ebook “Pizzas”. The English edition is coming soon.
