{"id":27008,"date":"2020-09-05T19:00:46","date_gmt":"2020-09-05T17:00:46","guid":{"rendered":"https:\/\/www.irenemilito.it\/?p=27008"},"modified":"2020-09-05T18:34:22","modified_gmt":"2020-09-05T16:34:22","slug":"pizza-capricciosa","status":"publish","type":"post","link":"https:\/\/www.irenemilito.it\/en\/pizza-capricciosa\/","title":{"rendered":"Pizza capricciosa"},"content":{"rendered":"<p><span class=\"text_line\" data-position=\"18:6:0:0:0\" data-endposition=\"18:6:11:0:0\" data-complex=\"0\">Some recipes for Pizza Capricciosa call for both Italian baked ham<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"18:6:11:0:0\" data-endposition=\"18:6:23:0:0\" data-complex=\"0\">and prosciutto. <\/span><span class=\"text_line\" data-position=\"18:6:23:0:0\" data-endposition=\"18:6:36:0:0\" data-complex=\"0\">Look in the deli section of an Italian market or a<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"18:6:36:0:0\" data-endposition=\"18:6:45:3:0\" data-complex=\"0\">specialty grocery store for either prosciutto cotto or rosterdet pro<\/span><span class=\"text_line\" data-position=\"18:6:45:3:0\" data-endposition=\"18:6:55:4:0\" data-complex=\"0\">sciutto di Parma. These Italian hams are so delicious and full <\/span><span class=\"text_line\" data-position=\"18:6:55:4:0\" data-endposition=\"18:6:63:6:0\" data-complex=\"0\">flavored we found ourselves nibbling while assembling the pizzas <\/span><span class=\"text_line\" data-position=\"18:6:63:6:0\" data-endposition=\"18:7:0:0:0\" data-complex=\"0\">buy extra!<\/span><\/p>\n<p><strong>Portions:\u00a0<\/strong>Makes one 9-inch pizza; serves 1 or 2<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>2 cremini mushrooms, wiped or brushed clean, stems<\/li>\n<li>Trimmed, sliced 1\/8 inch thick<\/li>\n<li>2 tablespoons extra virgin olive oil<\/li>\n<li>Sea salt<\/li>\n<li>Freshly ground pepper<\/li>\n<li>1 portion (9-5 ounces) Neapolitan pizza dough, at room temperature<\/li>\n<li>Caputo flour dusting<\/li>\n<li>1\/4 cup salsa semplice<\/li>\n<li>2 ounces fresh mozzarella di bufala or fior di latte, squeezed gently to release moisture, sliced, then drained on paper towels<\/li>\n<li>1 1\/2 ounces thinly sliced italian baked ham such as prosciutto cotto or rosterdet prosciutto di Parma<\/li>\n<li>1\/4 cup thickly sliced marinated artichoke hearts, well drained<\/li>\n<li>4 fresh basil leaves<\/li>\n<\/ul>\n<p><strong>Preparation:<\/strong><\/p>\n<p><span class=\"text_line\" data-position=\"18:23:0:0:0\" data-endposition=\"18:23:15:0:0\" data-complex=\"1\"><span data-lineindex=\"1\">Position<\/span>\u00a0<span data-lineindex=\"2\">an<\/span>\u00a0<span data-lineindex=\"3\">oven<\/span>\u00a0<span data-lineindex=\"4\">rack<\/span>\u00a0<span data-lineindex=\"5\">in<\/span>\u00a0<span data-lineindex=\"6\">the<\/span>\u00a0<span data-lineindex=\"7\">upper<\/span>\u00a0<span data-lineindex=\"8\">third<\/span>\u00a0<span data-lineindex=\"9\">of<\/span>\u00a0<span data-lineindex=\"10\">the<\/span>\u00a0<span data-lineindex=\"11\">oven<\/span>\u00a0<span data-lineindex=\"12\">and<\/span>\u00a0<span data-lineindex=\"13\">place<\/span>\u00a0<span data-lineindex=\"14\">a<\/span><span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"18:23:15:0:0\" data-endposition=\"18:23:28:0:0\" data-complex=\"0\">baking stone on the rack. Preheat the oven to 500\u00b0F. Have ready a<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"18:23:28:0:0\" data-endposition=\"18:24:0:0:0\" data-complex=\"0\">pizza peel.<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"18:24:0:0:0\" data-endposition=\"18:24:14:0:0\" data-complex=\"1\"><span data-lineindex=\"1\">In<\/span>\u00a0<span data-lineindex=\"2\">a<\/span>\u00a0<span data-lineindex=\"3\">bowl,<\/span>\u00a0<span data-lineindex=\"4\">toss<\/span>\u00a0<span data-lineindex=\"5\">the<\/span>\u00a0<span data-lineindex=\"6\">mushrooms<\/span>\u00a0<span data-lineindex=\"7\">with<\/span>\u00a0<span data-lineindex=\"8\">1<\/span>\u00a0<span data-lineindex=\"9\">tablespoon<\/span>\u00a0<span data-lineindex=\"10\">of<\/span>\u00a0<span data-lineindex=\"11\">the<\/span>\u00a0<span data-lineindex=\"12\">olive<\/span>\u00a0<span data-lineindex=\"13\">oil and sprinkle lightly with salt and pepper. Arrange the mushrooms in a single layer in a small baking dish or ovenproof skillet. Roast the mushrooms in the preheated oven until deep brown, about 12 minutes. Transfer to a plate to cool slightly. Remove the dough from the plastic bag, keeping the smooth top side facing up. Place it on a lightly floured work surface and lightly dust the dough with flour. Using your fingertips (but not your nails), press down on the dough to flatten it and push it outward into a larger circle. Flip the dough over and repeat on the other side, and then flip the dough back over. (You always want the smooth side up). Thinking of the circle of dough as a clock face, make a fist with your left hand and place it firmly at the 9 o\u2019clock position, about 1 inch in from the edge (this will keep the edge of the dough slightly thicker). Place your right hand at the 3 o\u2019clock position, putting your thumb on top of the dough and your other fingers underneath. Lift the dough and stretch it a bit. Move the dough a one-eighth turn and repeat. Continue until you have evenly stretched the dough into a 9-inch circle with slightly thicker edges. Dust the pizza peel generously with flour. Using your hands and <\/span><\/span><span class=\"text_line\" data-position=\"18:27:12:0:0\" data-endposition=\"18:27:24:0:0\" data-complex=\"0\">working quickly, lift and transfer the dough to the pizza peel. Give<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"18:27:24:0:0\" data-endposition=\"18:27:38:0:0\" data-complex=\"0\">the peel a few shakes back and forth to make sure the dough isn\u2019t<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"18:27:38:0:0\" data-endposition=\"18:28:0:0:0\" data-complex=\"0\">sticking.<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"18:28:0:0:0\" data-endposition=\"18:28:13:0:0\" data-complex=\"1\"><span data-lineindex=\"1\">To<\/span>\u00a0<span data-lineindex=\"2\">top<\/span>\u00a0<span data-lineindex=\"3\">the<\/span>\u00a0<span data-lineindex=\"4\">pizza:<\/span>\u00a0<span data-lineindex=\"5\">Spread<\/span>\u00a0<span data-lineindex=\"6\">the<\/span>\u00a0<span data-lineindex=\"7\">pizza<\/span>\u00a0<span data-lineindex=\"8\">sauce<\/span>\u00a0<span data-lineindex=\"9\">evenly<\/span>\u00a0<span data-lineindex=\"10\">over<\/span>\u00a0<span data-lineindex=\"11\">the<\/span>\u00a0<span data-lineindex=\"12\">dough,<\/span><span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"18:28:13:0:0\" data-endposition=\"18:28:25:0:0\" data-complex=\"0\">leaving a 1-inch border. Arrange the slices of mozzarella in a single<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"18:28:25:0:0\" data-endposition=\"18:28:36:0:0\" data-complex=\"0\">layer over the sauce. Distribute the mushroom slices evenly over the<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"18:28:36:0:0\" data-endposition=\"18:28:47:0:0\" data-complex=\"0\">top. Arrange the ham evenly over the mushrooms and scatter the<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"18:28:47:0:0\" data-endposition=\"18:28:57:0:0\" data-complex=\"0\">artichoke slices over the top. Drizzle the remaining 1 tablespoon<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"18:28:57:0:0\" data-endposition=\"18:29:0:0:0\" data-complex=\"0\">olive oil over the pizza.<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"18:29:0:0:0\" data-endposition=\"18:29:13:0:0\" data-complex=\"1\"><span data-lineindex=\"1\">Give<\/span>\u00a0<span data-lineindex=\"2\">the<\/span>\u00a0<span data-lineindex=\"3\">peel<\/span>\u00a0<span data-lineindex=\"4\">another<\/span>\u00a0<span data-lineindex=\"5\">gentle<\/span>\u00a0<span data-lineindex=\"6\">shake<\/span>\u00a0<span data-lineindex=\"7\">back<\/span>\u00a0<span data-lineindex=\"8\">and<\/span>\u00a0<span data-lineindex=\"9\">forth<\/span>\u00a0<span data-lineindex=\"10\">just<\/span>\u00a0<span data-lineindex=\"11\">to<\/span>\u00a0<span data-lineindex=\"12\">make<\/span><span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"18:29:13:0:0\" data-endposition=\"18:29:26:0:0\" data-complex=\"0\">sure the dough isn\u2019t sticking. Slide the dough from the peel onto the<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"18:29:26:0:0\" data-endposition=\"18:29:37:0:0\" data-complex=\"0\">baking stone using a quick jerking motion with your arm. (Work<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"18:29:37:0:0\" data-endposition=\"18:29:51:0:0\" data-complex=\"0\">quickly to slide the pizza into the oven and close the door so the<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"18:29:51:0:0\" data-endposition=\"18:29:62:0:0\" data-complex=\"0\">oven temperature doesn\u2019t drop too much). Bake the pizza until the<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"18:29:62:0:0\" data-endposition=\"18:29:74:0:0\" data-complex=\"0\">crust is crisp and golden brown, about 8 minutes. Using the peel,<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"18:29:74:0:0\" data-endposition=\"18:29:86:2:0\" data-complex=\"0\">remove the pizza from the oven and transfer to a cutting board. Ar<\/span><span class=\"text_line\" data-position=\"18:29:86:2:0\" data-endposition=\"18:29:100:0:0\" data-complex=\"0\">range the basil leaves like petals of a flower in the center of the<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"18:29:100:0:0\" data-endposition=\"18:29:113:0:0\" data-complex=\"0\">pizza. Slice the pizza into wedges, or leave whole to be eaten folded<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"18:29:113:0:0\" data-endposition=\"18:30:0:0:0\" data-complex=\"0\">in quarters, and serve immediately.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Some recipes for Pizza Capricciosa call for both Italian baked ham\u00a0and prosciutto. Look in the deli section of an Italian market or a\u00a0specialty grocery store for either prosciutto cotto or rosterdet prosciutto di Parma. These Italian hams are so delicious and full flavored we found ourselves nibbling while assembling the pizzas buy extra! Portions:\u00a0Makes one&#8230;<\/p>\n<div class=\" [&hellip;]\"><a href=\"https:\/\/www.irenemilito.it\/en\/pizza-capricciosa\/\">Read More<\/a><\/div>\n","protected":false},"author":3,"featured_media":27009,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[6572],"tags":[],"class_list":["post-27008","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-italian-recipes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pizza capricciosa - IreneMilito.it<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.irenemilito.it\/en\/pizza-capricciosa\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pizza capricciosa\" \/>\n<meta property=\"og:description\" content=\"Some recipes for Pizza Capricciosa call for both Italian baked ham\u00a0and prosciutto. Look in the deli section of an Italian market or a\u00a0specialty grocery store for either prosciutto cotto or rosterdet prosciutto di Parma. These Italian hams are so delicious and full flavored we found ourselves nibbling while assembling the pizzas buy extra! 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Look in the deli section of an Italian market or a\u00a0specialty grocery store for either prosciutto cotto or rosterdet prosciutto di Parma. These Italian hams are so delicious and full flavored we found ourselves nibbling while assembling the pizzas buy extra! 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