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Home Pizza recipes

Pizza Capricciosa

By Nagi Maehashi
203 Comments
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Published1 May '24 Updated2 Jul '25
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Topped with artichokes, ham, olives and mushrooms with a tomato pizza sauce, this is a pizza that’s almost uniquely Australian that we are VERY fond of! I just love this combination of toppings. Especially the artichokes!

Capricciosa pizza

Pizza Capricciosa

This is a pizza that Australians expect to see on every pizza menu, no matter how traditional Italian or how big-chain the pizzeria in question is. Ironically though, as soon as I wrote that sentence, I popped onto the Pizza Hut website only to find that gasp, shock, horror Capricciosa is not on offer on their menu.

Dominos Pizza, however, does have it. Phew. Order has been restored in the world! (Though it’s only a recent menu addition, I believe.)

I was interested to learn that Pizza Capricciosa is apparently an Australian thing. That’s not to say it doesn’t exist in Italy. It does, it’s just not as common as, say, Margherita. And there’s no strict rules for what goes on it.

In fact, “capricciosa” means “random” in Italian so perhaps a pizzeria invented this using whatever they had on hand!

However, the combination of artichokes, mushrooms, olives and ham is the most common version that Australians have come to expect on Pizza Capricciosa. And that’s what I put on mine!

Capricciosa pizza

What goes on Capricciosa pizza

There’s no strict rules for what goes on Pizza Capricciosa. Some regional varieties in Italy use egg and anchovies! But the most common combination here in Australia is artichokes, olives, ham and mushrooms. Never-fail combination!

  • Mozzarella cheese – freshly shredded, for the best melt! Store bought pre-shredded is coated with anti-caking agents so it doesn’t melt as well. Also, most brands tend to shred the cheese thicker so it weighs down the pizza with too much cheese (there, I said it! Whoever thought there could be such a thing?? 😂)

    Best pre-shredded – However, if you do want to use pre-shredded cheese for convenience (I get it), buy the type that is designed for pizza. It will have the word “pizza” on the cheese packet. The cheese strands will be grated a little more finely than typical packet cheese, and usually includes a mix of mozzarella with parmesan and/or cheddar for a flavour boost (which sort of makes up for not having the glorious smooth melt you get from freshly shredded mozzarella).

  • Artichokes – From a jar rather than fresh or frozen plain artichokes, preferably marinated in oil which is the tastiest. Though, I happily use artichokes marinated in vinegar too (brine).

Capricciosa pizza
Mozzarella cheese for Capricciosa pizza
  • Mushrooms – Just regular white mushrooms, or Swiss brown/cremini if you want.

  • Shaved leg ham – Just regular ham! Try to get it thinly shaved, if you can, so it drapes and flops nicely on the pizza. If you can only get regular slices of ham, chop it up so you can sprinkle it across the surface for better coverage.

  • Kalamata olives – I prefer the flavour and texture of Kalamata olives over standard black olives, they’re softer and have more flavour. But black olives can be used too.

  • Pizza sauce – See below.


Pizza base options

Ball of pizza dough
Stretching out pizza dough

You can make this pizza with my classic pizza base (yeast based, takes 5 to 6 hours of proofing). Or, if time is of the essence (or you “don’t do yeast”), use my No Yeast Pizza Base which you can have rolled out and ready to top in 5 minutes flat. And it’s not a sad substitute for the real thing! It’s truly great. Some of the most capable cooks I know have given it a test run and been amazed. 🙂

You can also absolutely use your favourite store bought pizza base. Get one that’s 30cm / 12″ wide.


the tomato pizza sauce

I have 3 types of pizza sauces I use depending on what type of pizza I’m making (find them here). For Pizza Capricciosa, I like to use one made with tomato paste with flavourings added, a super quick you just need to mix together, no cooking.

It tastes like the ready made pizza sauces sold in the aisles. Specifically, the Leggo’s brand (for Australians reading this!).

Spreading homemade pizza sauce on homemade pizza crust

The ingredients called for are basic – tomato paste, salt, sugar (to take the sour edge off) with optional garlic and dried herbs for extra flavour.


How to make Pizza Capricciosa

We’re using a good ole’ oven today. If you’ve got a wood fired pizza oven, Ooni or similar: a) I want to be you; b) follow the provided steps for cooking the pizza on a pizza stone except you will just flick the pizza straight onto the floor of the pizza oven/Ooni. (PS An Ooni is a brand of portable gas pizza ovens which I have used in the past. Love them! Pizza in 2 minutes flat.)

  1. Pre-heat the oven to 250°C / 480°F (230°C fan). Give it plenty of time to get it nice and hot – pizza success demands a hot oven for a quick cook!

    If you’ve got a pizza stone, pop it in to preheat. If you’re using a pizza pan or baking tray, don’t bother pre-heating it. I find that the heat retention isn’t enough to make a significant difference to the pizza.

  2. Make your pizza dough of choice then stretch it out into a 30cm / 12″ circle. (Note: Don’t use a rolling pin if you’re using a classic yeast pizza dough, stretch it out with your fingers. Though if you’re using the no-yeast one, you can use a rolling pin!)

  1. If you’re using a regular pizza pan like I am, slide the rolled our base onto the pan (or baking tray) as we will assemble the pizza on it. See separate section below for how to assemble pizzas to cook on a pizza stone.

  2. Mix the pizza sauce ingredients in a small bowl. No cooking required – yay! Then spread it on the pizza base, leaving a border for the crust.

  1. Sprinkle with cheese first, then scatter/drape/place the toppings all across the surface (ham , olives, artichoke slices and mushroom).

  2. Bake for 10 to 12 minutes or until the crust is crispy and there are light brown spots on the melted cheese. Cut and devour immediately!

Capricciosa pizza

How to cook pizza using a pizza stone

Pizza stones retain more heat than basic pizza pans so you can get a crispier crust on the underside when cooking pizzas in home ovens. Here’s how I make pizzas on a pizza stone:

  1. Preheat the pizza stone for 30 minutes in a 250°C/475°F oven (both standard and fan-forced ovens), or as high as your oven will go if yours doesn’t go this high. Give it a good 30 minutes to get the pizza stone nice and hot!

  2. Assemble your pizza on a pizza paddle or an inverted baking tray sprinkled with a generous amount of semolina* to ensure the pizza will not stick.

  3. Roll your pizza base out then place it on the semolina dusted pizza paddle. Spread with sauce and top per the recipe.

  4. Take the hot stone out of the oven then slide the pizza onto the pizza stone in one quick movement, bearing in mind that you cannot touch the pizza the moment it hits the stone.

  5. Put the pizza in the oven and bake for 8 to 10 minutes or until you see golden spots on the cheese. The underside of your crust will be so crispy!

* Semolina is coarser than flour so it works better to be absolute sure your pizza won’t get stuck to the pizza paddle. This is what pizzerias use. But I wouldn’t make a special trip out to get it, just use regular flour instead.

Is it pizza night tonight? YES!

And if your family demands more topping options, head straight over to my Pizza Toppings post for a handy one-stop-shop for all your favourite topping combinations. It’s like a pizzeria menu!

But if you want something guaranteed to please everyone, Pizza Capricciosa is hard to beat. The combination of artichokes, ham, olives and mushrooms with melty mozzarella will never let you down! – Nagi x


Watch how to make it

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Capricciosa pizza

Pizza Capricciosa

Author: Nagi
Prep: 10 minutes mins
Cook: 10 minutes mins
Mains, pizza
Australian, Italian
5 from 13 votes
Servings1 x 30cm/12″ pizza
Tap or hover to scale
Print
Recipe video above. Topped with artichokes, ham, olives and mushrooms with a tomato pizza sauce, this is a pizza that's almost uniquely Australian that we are VERY fond of! Though you can find it in some parts of Italy, you won't see it in many other places around the world.
I just love the combination – and that you can be generous with the toppings without overwhelming the pizza.
Cook times:
Classic yeast pizza dough – 5 to 6 hrs dough rising (total) | 10 min prep | 10 min cook
No-yeast pizza dough – 0 min dough rising | 10 min prep | 10 min oil steeping | 10 min cook
Store bought pizza dough – 5 min prep | 10 min prep | 10 min cook
** To make more than one pizza (who ever makes just one??!) slide the servings scaler **

Ingredients

Pizza base – choose one (Note 1):

  • 1 classic pizza dough (wood-fired Italian style)
  • 1 fast no-yeast pizza dough (this is excellent!)
  • 1 Store bought (30cm/12")

Pizza sauce

  • 1/4 cup tomato paste
  • 1/4 tsp cooking salt / kosher salt
  • 1/2 tsp white sugar
  • 1/2 tbsp water
  • 1/2 garlic clove , finely minced (optional)
  • 1/8 tsp EACH dried parsley , basil and oregano (optional)

Capricciosa topping:

  • 1 1/3 cup (130 g) mozzarella cheese, freshly shredded (Note 2)
  • 1/2 cup artichokes from a jar, preferably oil, drained & sliced (Note 3)
  • 3 button mushrooms , cut into 3 mm / 1/8" slices
  • 2/3 cup (70 g) shaved leg ham , torn into pieces (thinner is better) (Note 4)
  • 1/4 cup sliced kalamata olives (or black olives)
Prevent screen from sleeping

Instructions

  • Preheat oven to 250°C / 480°F (both fan and standard). Allow time to get it nice and hot!!
  • Pizza sauce – Mix the ingredients in a small bowl then set aside.
  • Pizza base – Make and stretch out your chosen pizza base (no rolling pin!), stretch onto a pizza pan or baking tray per the directions in your chosen pizza base. (Note 4 for pizza stone)
  • Top – Spread the pizza sauce on the pizza, leaving a 1 cm/1/2" border along the edge. Sprinkle with cheese first, then drape the ham randomly across the surface, sprinkle with olives, artichoke slices and mushrooms. (If using the no-yeast pizza base, spray/brush exposed crust with olive oil.)
  • Bake for 10 – 12 minutes, turning after 4 minutes, or until the the cheese has golden spots and the crust is crispy. Cut and eat, stat!

Recipe Notes:

1. Pizza base choices –
  • Classic pizza dough (yeast) – 5 min hand knead or stand-mix or 40 second food processor, plus 4 to 6 hours rising time (across 2 rises)
  • No yeast pizza dough – This is excellent, not a sad substitute for yeast pizza. 40 seconds in food processor, or hand knead. NO RISE TIME.
  • Store bought – anything of your choice, un-cooked or par-cooked (else it will burn before cheese melts)
2. Cheese notes – Freshly shredded melts / spreads better because pre-shredded in packets are coated with anti-clumping agents and often thicker pieces. If using cups for measuring, shred first then pack it into the cup very tightly else you’ll be short – so sad. I cut hunks of cheese, weigh, then grate.
3. Artichokes marinated in oil are tastiest, followed by vinegary marinades. Plain frozen or fresh artichokes will lack flavour.
4. Ham – Try to get finely shaved ham if you can, which is a standard ham-slicing option at Australian delis. Better coverage without weighing down pizza too much. But definitely not the end of the world if you only have standard slices – suggest chopping it into pieces and sprinkling.
5. Pizza stone – Preheat the pizza stone until very hot. Assemble your pizza on a pizza paddle or inverted baking tray sprinkled with semolina (so pizza doesn’t stick). Slide the pizza onto the hot pizza stone with a flick, in one swift motion, remembering that you can’t move the pizza once the dough makes contact with the stone! Bake for around 8 minutes.
Nutrition is for the whole pizza.

Nutrition Information:

Calories: 1170cal (59%)Carbohydrates: 176g (59%)Protein: 51g (102%)Fat: 31g (48%)Saturated Fat: 12g (75%)Polyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 43mg (14%)Sodium: 4162mg (181%)Potassium: 1513mg (43%)Fiber: 15g (63%)Sugar: 17g (19%)Vitamin A: 1147IU (23%)Vitamin C: 30mg (36%)Calcium: 376mg (38%)Iron: 13mg (72%)
Keywords: Capricciosa, pizza Capricciosa
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Life of Dozer

Dozer turned 12 last weekend!

We’re only a month out from winter here in Sydney but the weather was glorious. The perfect birthday weekend to spend at his favourite dog beach, Bayview in the Northern Beaches of Sydney!

The water was so still, I even let him go for a little swim (as in, 10 seconds!). HIs first proper swim since January!

Though in hindsight, and looking at how his mouth is just on the waterline, it was probably not a wise thing to do. Too easy for him to accidentally inhale water into his lungs because of his paralysed larynxes. I think I’m going to have to get him a life jacket to keep his head fully elevated out of the water. I see much amusement coming our way as he adjusts to swimming with a life jacket!!!

And here he is, saying hello to Jeff, the local who lives at the dog park (and is the reason the park is in such pristine condition!). Jeff is doing really well! His jokes are as bad as ever. 😂

The last few months have been rough for him and there are still challenges that lie ahead. But right now, I’m taking it one day at a time and his 12th birthday is a big milestone to celebrate!

Happy birthday Dozer! I love you so very much!

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Hi, I'm Nagi!

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203 Comments

  1. Karen says

    May 1, 2024 at 9:51 pm

    So happy to see Dozer doing well. Happy Birthday D!

    Reply
    • Nagi says

      May 1, 2024 at 9:53 pm

      Thank you Karen! N x

      Reply
  2. Carol says

    May 1, 2024 at 9:48 pm

    Happy Birthday Dozer 🎂🥳🐕🐾🐾and I wish you many more .I will be making this pizza recipe tomorrow it looks yummy 🤤

    Reply
    • Nagi says

      May 1, 2024 at 9:53 pm

      Ooh I hope you do, it’s so good! N x

      Reply
  3. Eileen Armstrong says

    May 1, 2024 at 9:46 pm

    Happy Birthday you big beautiful boy 🎈🐾🦮🐾❤️

    Reply
    • Nagi says

      May 1, 2024 at 9:53 pm

      Thank you Eileen!! N x

      Reply
  4. Anne says

    May 1, 2024 at 9:44 pm

    Happy Birthday Dozer and mom.

    Reply
    • Nagi says

      May 1, 2024 at 9:53 pm

      Thank you Anne! N x

      Reply
  5. Giovanna S. says

    May 1, 2024 at 9:20 pm

    Happy happy belated birthday Dozer!!! So great to see you at the beach. We are all cheering for you and wish you and your mom much love!!

    Reply
    • Nagi says

      May 1, 2024 at 9:54 pm

      Thank you Giovanna! It really was a glorious weekend for it. Now raining for 2 weeks straight apparently! N x

      Reply
  6. Connie P. says

    May 1, 2024 at 9:04 pm

    I just wanted to say happy birthday to Dozer. I’ve been following him (and you!) for years now and I think he’s pretty special. Thanks for sharing him with us.

    Reply
    • Nagi says

      May 1, 2024 at 9:54 pm

      Thanks Connie! I think he’s pretty spesh too ❤️

      Reply
  7. Pat says

    May 1, 2024 at 8:51 pm

    Happy belated Birthday,Dozer. Hope for you many more healthy birthdays. Nagi, your Australian Pizza is beautiful and looks yummy. Cannot wait to put it in my oven. Thank you for being such a wonderful mom to Dozer and for the delectable recipes!

    Reply
    • Nagi says

      May 1, 2024 at 9:54 pm

      Thank you for the lovely message Pat! N x

      Reply
  8. Alice Cassotta says

    May 1, 2024 at 8:47 pm

    Happy Birthday Dozer!! What a wonderful mom you have! Made me smile first thing this morning seeing your sweet face enjoying the beach. Love you so much. Continued good health to you both. :O)

    Reply
    • Nagi says

      May 1, 2024 at 9:55 pm

      I love hearing that seeing Dozer makes you happy!! Thanks Alice. 🙂 N x

      Reply
  9. Prakriti says

    May 1, 2024 at 8:32 pm

    Belated Happy Birthday Dozer.

    Reply
    • Nagi says

      May 1, 2024 at 9:55 pm

      Thank you Prakriti! N x

      Reply
  10. Daniela says

    May 1, 2024 at 8:30 pm

    Happy Happy Birthday Dozer. Been thinking of you lots. Always in prayers and embedded deep in my heart. Nagi, take care and I have been following you, your delicious recipes and Dozer for many years now and both of you have become so part of my heart. Take care Dozer, love you lots Dozer.

    Reply
    • Nagi says

      May 1, 2024 at 9:55 pm

      Thank you for your lovely message Daniela! N x

      Reply
      • Grishma Patel says

        May 1, 2024 at 11:14 pm

        Happy birthday sweet Dozer…wishing you and your mum many more years of happiness and wonderful cooking

        Reply
  11. Alison says

    May 1, 2024 at 8:26 pm

    Nagi – Dozer already has a life jacket…you! Happy Birthday Dozer and thanks Nagi for bringing us consistently excellent food, kindness and the best dog parenting ever. Many happy returns to you both.

    Reply
    • Nagi says

      May 1, 2024 at 9:56 pm

      I QUIT! He’s a massive scratcher 😂

      Reply
  12. Jane says

    May 1, 2024 at 8:01 pm

    Happy Birthday Dozer! Sending much love and care your way!

    Reply
    • Nagi says

      May 1, 2024 at 9:56 pm

      Thank you Jane! N x

      Reply
  13. Sondra says

    May 1, 2024 at 7:43 pm

    5 stars
    Very happy 12th birthday Dozer, you are looking good and are surrounded by love with Nagi and he knows it xxx

    Reply
    • Nagi says

      May 1, 2024 at 9:56 pm

      I feel like his full time maid right now!!!

      Reply
  14. Colleen K says

    May 1, 2024 at 7:29 pm

    Hi from America, Nagi,
    I love your cookbook and love your posts. And probably like many others, these days I quickly scroll to the Dozer section first. Happy Birthday Dozer!! I’m so glad he’s doing well and that you both are taking it one day at a time. I think the whole world has fallen in love with the both of you. We’re always glad to see your posts!

    Reply
  15. Margot says

    May 1, 2024 at 7:18 pm

    It’s so good to see you and Dozer enjoying time outdoors together!

    Reply
  16. Robyn says

    May 1, 2024 at 7:18 pm

    Hi Nagi,
    I think the whole country is in love with Dozer and we are currently in Vietnam where he is loved too. Great pics, cant wait to see the life jacket.

    Reply
  17. Debi says

    May 1, 2024 at 7:16 pm

    Happy 12th Birthday Dozer….so very pleased that you were able to spend it at one of your favourite places with your most favourite person in the world, wonderful smiles from you both…

    Reply
  18. Berni - UK says

    May 1, 2024 at 7:14 pm

    Happy belated Birthday Dozer. You look like you had fun at the beach xx

    Reply
  19. Elaine says

    May 1, 2024 at 6:59 pm

    Dear Nagi and Dozer, Thank you for the awesome recipe and beautiful pictures of Dozers birthday. You make your recipes look so easy and they are. There is not one of your recipes that i have made that I have not gotten a compliment on. Thank you!! You are my go to for how to make, prepare and enjoy great food recipes. Take your time with Dozer and his recovery, Your a great dog mom, so enjoy him.

    Reply
  20. Suzanne Phelps says

    May 1, 2024 at 6:57 pm

    5 stars
    Hip Hip Hooray, Happy 12th Birthday to Australia’s most lovable retriever! Hoping to all get an invite when he becomes a teenager next year! Love from my two Pekingese, Kuro and Koji, xx

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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