Pizza Capricciosa — meaning "whimsical" or "as the chef pleases" — is one of Italy's most beloved pizzas. Unlike the structured Quattro Stagioni, all the toppings are mixed together freely across the pizza. Ham, mushrooms, artichokes and olives combine for a generous, satisfying result every time.
Make Neapolitan dough. If time allows, 24–48h cold ferment gives superior flavour. The pillowy crust balances the generous toppings perfectly.
Sauté mushrooms until golden and dry. Drain and quarter artichoke hearts. Tear ham into pieces. Have all toppings ready before shaping — this pizza is best loaded quickly.
Stretch dough by hand to 28–30cm. The cornicione should be prominent as the generous toppings make for a substantial pizza.
Spread tomato sauce, add torn mozzarella, then scatter all toppings freely across the surface — ham, mushrooms, artichokes and olives. Unlike Quattro Stagioni, everything is mixed together.
Traditionally, a softly boiled egg sliced and added to the centre before baking is part of a true Capricciosa. It adds richness and a beautiful presentation.
Bake at 250°C+ for 8–10 minutes until the crust is golden, cheese is bubbling and toppings are roasted.
Drizzle with olive oil, scatter dried oregano. Serve immediately while hot.
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