Pizza Capricciosa

Ingredients

Dough
- 220 g water, lukewarm 220 40
- 1 tsp sugar or 1 tsp malt 1
- 20 g fresh yeast 20
- 400 g flour 400
- 30 g extra virgin olive oil, plus some extra 300
- 1 tsp salt 1

Capricciosa topping
- 250 g mozzarella, cut into pieces
- 300 g crushed tomatoes
- 8 artichoke hearts, in oil, cut into quarters 4
- 50 g mushrooms, in oil or 4 fresh
- 50 g black olives
- 5-6 anchovy fillets, in oil
- 1 pinch salt
- 40 g extra virgin olive oil

Step 1
Place dough ingredients into mixing jar,
S1, Kneading program, S2,

Step 2
dough into a lightly oiled large bowl and form into a ball shape. Cover bowl with cling film and let dough rise for 2 hours.

Step 3
Preheat oven to 220°C.

Step 4
Place mozzarella into mixing bowl, 

S1, 5000RPM, 6S,S3;
transfer into simmering basket and drain for 10 minutes.

Step 5
Roll out dough onto a floured surface to a thin (1 cm), rectangular shape and place on a baking tray covered with baking paper. At the edge form a small rim.

Step 6
Spread crushed tomatoes over dough, scatter artichoke hearts, mushrooms, black olives, anchovy fillets and mozzarella on top and sprinkle with salt and 4 tbsp extra virgin olive oil. Bake in a preheated oven at 220°C for 20 - 25 minutes. Cut pizza in 4 pieces and serve.