Capricciosa Pizza with Ham, Artichokes, Mushrooms, and Olives

Imperial June 1, 2026June 1, 2026

Quick Recipe Version (TL;DR)

Yield: 1 large 14-inch pizza, 4 servings
Prep Time: 1 hour 20 minutes
Cook Time: 17 minutes
Total Time: 1 hour 37 minutes

Quick Ingredients

1 pound pizza dough, brought to room temperature; 1 tablespoon fine semolina flour or all-purpose flour for dusting
Tomato sauce: 1/2 cup crushed tomatoes, 1 teaspoon extra-virgin olive oil, 1 small garlic clove grated, 1/4 teaspoon fine sea salt, 1/4 teaspoon dried oregano, 1/8 teaspoon sugar, and 1 pinch black pepper
Cheese: 6 ounces shredded low-moisture mozzarella and 1 ounce finely grated Parmigiano-Reggiano
Toppings: 2 ounces thinly sliced cooked ham, 1/2 cup drained marinated artichoke hearts, 3 ounces thinly sliced cremini mushrooms, and 1/3 cup pitted black olives
For cooking and finishing: 2 teaspoons extra-virgin olive oil, 1/8 teaspoon fine sea salt, and 1 tablespoon torn fresh basil leaves, optional

Do This

1. Place a pizza stone or steel in the oven and preheat to 500°F for 45 minutes; let the dough sit covered at room temperature for 1 hour.
2. Stir together the sauce ingredients, then pat the artichokes and olives very dry.
3. Sauté the mushrooms with 1 teaspoon olive oil and 1/8 teaspoon salt for 4 to 5 minutes, until dry and lightly browned.
4. Stretch the dough into a 14-inch round on a semolina-dusted peel or board.
5. Spread on the tomato sauce, add mozzarella and Parmigiano-Reggiano, then arrange ham, artichokes, mushrooms, and olives in four separate quadrants.
6. Brush the rim with 1 teaspoon olive oil and bake at 500°F for 10 to 12 minutes, rotating once after 6 minutes.
7. Rest for 3 minutes, add basil if using, slice into 8 pieces, and serve hot.

Why You’ll Love This Recipe

Classic Italian pizzeria flavor at home: Tomato, mozzarella, ham, artichokes, mushrooms, and olives come together in the traditional capricciosa style.
Fun quadrant layout: Each quarter highlights a different topping, so every slice feels a little different.
Balanced, not soggy: The mushrooms are cooked first and the briny toppings are patted dry for a crispier crust.
Home-cook friendly: Store-bought pizza dough keeps this approachable while still giving you a fresh, satisfying pizza night result.

Grocery List

Produce: 3 ounces cremini or button mushrooms, 1 small garlic clove, and 1 tablespoon fresh basil leaves, optional
Dairy: 6 ounces low-moisture mozzarella and 1 ounce Parmigiano-Reggiano
Deli: 2 ounces thinly sliced cooked ham
Pantry & Bakery: 1 pound pizza dough, crushed tomatoes, marinated artichoke hearts, pitted black olives, extra-virgin olive oil, fine sea salt, dried oregano, sugar, black pepper, and semolina flour or all-purpose flour

Full Ingredients

For the Pizza Base

1 pound pizza dough, homemade or store-bought, covered and brought to room temperature for 1 hour
1 tablespoon fine semolina flour or all-purpose flour, for dusting the pizza peel or board

For the Quick Tomato Sauce

1/2 cup crushed tomatoes, preferably smooth or lightly crushed by hand
1 teaspoon extra-virgin olive oil
1 small garlic clove, finely grated or minced, about 1/2 teaspoon
1/4 teaspoon fine sea salt
1/4 teaspoon dried oregano
1/8 teaspoon sugar
1 pinch freshly ground black pepper

For the Cheese

6 ounces low-moisture mozzarella, shredded or thinly sliced
1 ounce Parmigiano-Reggiano, finely grated, about 1/4 cup loosely packed

For the Four Quadrant Toppings

2 ounces thinly sliced cooked ham, torn into 1-inch pieces
1/2 cup drained marinated artichoke hearts, about 85 grams, patted dry and quartered if large
3 ounces cremini or button mushrooms, thinly sliced
1/3 cup pitted black olives or Kalamata olives, about 45 grams, halved

For Cooking and Finishing

2 teaspoons extra-virgin olive oil, divided
1/8 teaspoon fine sea salt, for the mushrooms
1 tablespoon torn fresh basil leaves, optional

Capricciosa Pizza with Ham, Artichokes, Mushrooms, and Olives – Closeup

Step-by-Step Instructions

Step 1: Warm the dough and heat the oven

Place a pizza stone or pizza steel on the center rack of the oven. Preheat the oven to 500°F (260°C) for 45 minutes so the baking surface gets thoroughly hot. At the same time, set the covered 1 pound pizza dough on the counter for 1 hour. Room-temperature dough stretches more easily and bakes with a better, puffier rim.

Step 2: Mix the tomato sauce and prepare the toppings

In a small bowl, stir together 1/2 cup crushed tomatoes, 1 teaspoon extra-virgin olive oil, 1 grated garlic clove, 1/4 teaspoon fine sea salt, 1/4 teaspoon dried oregano, 1/8 teaspoon sugar, and 1 pinch black pepper. Keep the sauce uncooked; it will brighten and concentrate in the hot oven.

Tear the 2 ounces ham into bite-size pieces. Pat the 1/2 cup artichoke hearts very dry with paper towels and quarter them if needed. Halve the 1/3 cup olives and blot them dry too. Removing extra moisture is the secret to keeping the pizza crisp instead of watery.

Step 3: Cook the mushrooms until their moisture evaporates

Heat a small skillet over medium-high heat for 1 minute. Add 1 teaspoon extra-virgin olive oil, the 3 ounces sliced mushrooms, and 1/8 teaspoon fine sea salt. Cook for 4 to 5 minutes, stirring occasionally, until the mushrooms soften, lightly brown, and the pan looks dry. Transfer them to a plate and let them cool for 5 minutes before topping the pizza.

Step 4: Stretch the dough into a 14-inch round

Lightly dust a pizza peel, flat baking sheet, or large cutting board with 1 tablespoon semolina flour or all-purpose flour. Place the dough on the dusted surface and press it gently from the center outward, leaving a slightly thicker 1/2-inch border for the crust. Stretch the dough into a 14-inch round, rotating as you go. If the dough springs back, let it rest for 5 minutes, then continue stretching.

Step 5: Add the sauce and cheese

Spread the tomato sauce evenly over the dough, leaving the 1/2-inch border uncovered. Scatter the 6 ounces low-moisture mozzarella over the sauce, then sprinkle on the 1 ounce Parmigiano-Reggiano. Keep the cheese in an even layer so every quadrant has the same tomato-and-mozzarella base.

Step 6: Arrange the four capricciosa quadrants

Imagine a cross dividing the pizza into four equal sections. Place the ham on one quadrant, the artichoke hearts on the second, the cooked mushrooms on the third, and the olives on the fourth. Keep each topping in a single, even layer, with a little natural overlap near the center. Brush the exposed crust rim with the remaining 1 teaspoon extra-virgin olive oil.

Step 7: Bake until blistered and bubbling

Carefully slide the pizza onto the preheated stone or steel. Bake at 500°F (260°C) for 10 to 12 minutes, rotating the pizza once after 6 minutes if one side is browning faster. The pizza is ready when the crust is puffed and browned in spots, the cheese is melted and bubbling, and the bottom is firm and lightly crisp.

Step 8: Rest, finish, and slice

Transfer the pizza to a cutting board and let it rest for 3 minutes. This helps the cheese settle so the slices hold together better. Scatter with 1 tablespoon torn fresh basil leaves, if using, then cut into 8 slices. Serve hot, making sure each person gets to enjoy the playful mix of ham, artichoke, mushroom, and olive sections.

Pro Tips

Use low-moisture mozzarella: Fresh mozzarella can release too much liquid in a home oven, while low-moisture mozzarella melts evenly and browns better.
Do not skip drying the toppings: Marinated artichokes and olives are delicious but wet. Pat them dry before they go on the pizza.
Pre-cook the mushrooms: Raw mushrooms release water as they bake. A quick sauté gives you better flavor and a crisper crust.
Keep the toppings light and even: Capricciosa pizza is loaded, but piling toppings too thickly can weigh down the center.
Stretch by hand if possible: Pressing and stretching preserves air bubbles in the dough, which gives the crust a more rustic, pizzeria-style texture.

Variations

Spicy Capricciosa: Add 1 tablespoon chopped Calabrian chiles to the olive quadrant or sprinkle the finished pizza with 1/4 teaspoon crushed red pepper flakes.
Two smaller pizzas: Divide the dough into two 8-ounce balls and stretch each into a 10-inch round. Divide all toppings evenly and bake each pizza at 500°F for 8 to 10 minutes.
Vegetarian version: Skip the ham and replace it with 1/2 cup roasted red pepper strips or an extra 1/2 cup artichoke hearts.

Storage & Make-Ahead

Capricciosa pizza is best right after baking, while the crust is crisp and the cheese is soft. Store leftover slices in an airtight container in the refrigerator for up to 3 days. Reheat slices in a dry skillet over medium-low heat for 5 to 7 minutes, or in a 400°F (200°C) oven for 6 to 8 minutes. To freeze, wrap cooled slices tightly and freeze for up to 1 month; reheat from frozen in a 425°F (220°C) oven for 10 to 12 minutes. The tomato sauce can be mixed up to 3 days ahead, and the mushrooms can be cooked up to 1 day ahead and refrigerated.

Nutrition (per serving)