Roman-Style Pizza with Ham, Mushrooms, Artichokes, Olives, and Egg

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Pizza Capricciosa, whose name translates to "capricious pizza," is a beloved Roman classic that piles a tempting mix of savory toppings onto a thin, crisp crust. Each pie is layered with tomato, mozzarella, prosciutto cotto, sautéed mushrooms, artichokes, olives, and a gently baked egg for a rich, satisfying meal.

Prep Time25 mins

Cook Time15 mins

Total Time40 mins

Servings4

Yield4 personal pizzas

Nutrition Facts

Per serving (estimated)

745 kcalCalories
28 gFat
10 gSaturated Fat
82 gCarbs
5 gFiber
6 gSugar
38 gProtein
1280 mgSodium
640 mgPotassium
290 mgCalcium
6 mgIron
9 mgVitamin C
185 mcgVitamin A

Ingredients

For the dough

500 g Italian 00 flour or bread flour
325 g lukewarm water (about 95°F / 35°C)
7 g instant dry yeast
10 g fine sea salt
15 ml extra virgin olive oil, plus more for the bowl

For the toppings

250 ml San Marzano tomato sauce, lightly salted
250 g fresh fior di latte mozzarella, patted dry and torn
150 g prosciutto cotto (Italian cooked ham), torn into pieces
200 g cremini mushrooms, sliced and sautéed until dry
150 g marinated artichoke hearts, drained and quartered
80 g pitted black olives such as Taggiasche or Gaeta
4 large eggs, at room temperature
Extra virgin olive oil, fresh basil leaves, and freshly cracked black pepper, to finish

Directions

Make the dough: stir together the flour, yeast, and salt in a large bowl, then add the water and olive oil and mix until a shaggy dough forms. Knead on a lightly floured surface for 8-10 minutes until smooth and elastic, place in an oiled bowl, cover, and let rise at room temperature for 1.5-2 hours until doubled in size.
About 45 minutes before baking, place a pizza stone or steel on the middle rack and preheat the oven to its highest setting (250-290°C / 480-550°F).
Divide the dough into 4 equal pieces and shape each into a smooth ball. On a floured surface, stretch each ball into a 25-30 cm round, leaving a slightly thicker border for the crust.
Spread about 60 ml of seasoned tomato sauce over each base, leaving a 2 cm border. Scatter the mozzarella, prosciutto cotto, sautéed mushrooms, artichokes, and olives evenly over the top.
Transfer the pizzas to the preheated stone using a floured peel (or slide onto an inverted baking sheet). Bake for 7-9 minutes, rotating halfway through, until the crust is golden and the cheese is bubbling.
Remove the pizzas from the oven, crack one egg onto the center of each, and return to the oven for 2-3 minutes until the white is just set but the yolk stays runny.
Drizzle each pizza with olive oil, scatter with fresh basil, and finish with a generous crack of black pepper. Slice and serve immediately while the crust is crisp.

Cook’s Notes

Cold-ferment the dough in the refrigerator overnight (12-24 hours) for a deeper flavor and easier stretching.
Pat the mozzarella very dry with paper towels before topping to prevent a soggy crust.
Always sauté the mushrooms first to drive off their moisture and concentrate their flavor.
Crack each egg into a small cup first so you can slide it gently onto the pizza without breaking the yolk.
A pizza steel delivers a noticeably crispier base than a stone and is worth the investment if you bake pizza often.