Frank Occhino’s Pizza Capricciosa
Frank Occhino’s Pizza Capricciosa
Posted on
May 22, 2024
A P

Frank’s Pizza Capricciosa is all about bringing friends and family together with great flavors. With smoked ham, juicy artichokes, and zesty olives, it’s a recipe for smiles all around your dinner table. Grab your ingredients and let’s make pizza magic happen!


Ingredients:

  • 1 pizza dough (homemade or store-bought)
  • 1/2 cup San Marzano tomato sauce
  • 2 cups mozzarella cheese, shredded
  • 4 ounces smoked ham, thinly sliced
  • 1 cup mushrooms, sliced
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/2 cup artichoke hearts, quartered
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano



Instructions:

  1. Preheat your oven to the highest temperature possible, typically around 475-500°F (245-260°C). If you have a pizza stone, place it in the oven to preheat as well.
  2. On a floured surface, stretch out your pizza dough into your desired shape and thickness. Transfer it to a parchment-lined baking sheet or a pizza peel if using a pizza stone.
  3. Spread a layer of San Marzano tomato sauce evenly over the stretched dough, leaving a small border around the edges.
  4. Sprinkle shredded mozzarella cheese over the sauce, covering the entire pizza evenly.
  5. Arrange the thinly sliced smoked ham, sliced mushrooms, quartered artichoke hearts, and sliced Kalamata olives on top of the cheese.
  6. Sprinkle dried oregano evenly over the toppings. Drizzle a little olive oil over the pizza for added flavor.
  7. Carefully transfer the pizza to the preheated oven. If using a pizza stone, slide the pizza onto the hot stone in the oven. Bake for about 10-12 minutes, or until the crust is golden brown and the cheese is bubbly and melted.
  8. Once out of the oven, sprinkle a bit more dried oregano over the hot pizza and drizzle with a little more olive oil for extra flavor.
  9. Slice up and enjoy your Pizza Capricciosa with your favorite Gratsi wine!

PS: While you are here, why not give a try to our delicious vino! Click here to learn more. 

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