Capricciosa Sourdough Pizza
Whenever I prepare pizza dough I make enough for two days of dinners for the two of us. Since I ran out of the pesto, I decided to try a Capricciosa pizza. This is a pizza with red sauce, artichokes, mushrooms, olives, ham (I used prosciutto) and mozarella. I also added some Grana Padano. For the red sauce, I opened a can of San Mariano tomatoes and removed three or four tomatoes and placed them into a bowl. Using my hands I squeezed the tomatoes at first discarding the tomato water. After the tomato water was squeezed from each tomato, I used my hands to process the tomatoes into a rough sauce. I added about 1.5 tsp of EVOO, a small pinch of salt (don’t forget as the pizza bakes the sauce will concentrate so don’t over salt), 1 tsp of dried basil, 1 tsp of red wine vinegar and pepper to taste. I don’t blend or process the sauce as it can make the sauce a bit bitter from breaking down the tomato seeds.
If you’re interested in the process and recipe for the dough, look at my previous post with all those details.
In retrospect, I think in the future I would at least partly bake the mushrooms and dry the artichokes before using them. The toppings were, after baking, quite wet and although most of the crust stayed crisp, the very center of each pizza was wet.