This is not your standard Italian Capricciosa Pizza, but rather a modified version just for my personal preference.
Where a traditional Capricciosa has mozzarella cheese, baked ham, mushrooms, and artichokes, this one skips the artichokes and plays with the meat (my favorite is either a rosemary ham, finocchiona, or soppressata as you’ll see in the recipe below). I feel totally OK with messing with tradition since the name actually means “Capricious”.
The origin of this recipe comes from my times when I lived in Sweden, where the common Capricciosa Pizza is synonymous with cheese (mozzarella), sliced ham, and mushrooms. While it was rather borderline satisfying before I realized my gluten allergy, it became the single most missed food for me on lazy, winter Sundays.
For years, before teaching myself how to make homemade pizza dough, I would buy my own gluten-free pizza bottoms and make my own Capricciosa variation.
Since making my own doughs, my favorite combination is with my sourdough starter, which gives this a beautiful crunch and tang. I’ve also upped my game by adding pizza topping “boosters” such as toasted pine nuts, fresh basil leaves, fried garlic, or different red peppers. I highly encourage you to find what speaks to you and remember, food is not just for the wholesome fun of it but for the soul of it!
I hope you enjoy this family recipe and a personal favorite as much as I do!
Related Guides
Related Recipes
Be sure to check out these other recipes:
- San Marzano Tomato Pizza Sauce
- Gluten-free Pizza Flour Blend
- Gluten-free Sourdough Pizza Dough
- Gluten-free Sourdough Pizza all’Santorini
Homemade Gluten-free Pizza Capricciosa alla’Mamma
Equipment
- Pizza Peel or Thin Cookie Sheet
- Pizza Steel or Stone on the top rack
- Silicone Baking Mat
- Spatula
Ingredients
Pizza Base
- 1 Pre-baked Pizza Bottom from the Gluten-free Sourdough Pizza Dough recipe (or store-bought ones)
- 3 Tbsp San Marzano Tomato Sauce
- 1/3 Cup Freshly Grated Mozzarella
Meat
- 1/4 lb Sliced Italian Meats (Ham, Sopressata, Finocchiona or Calabresse are great)
Sautéed Mushrooms
- 2 Tsp Extra Virgin Olive Oil
- 80 g Cremini Mushrooms , Sliced and sautéed
Topping Before Oven
- 1/4 Cup Blend of Grated Italian Hard Cheeses (like Pecorino, Romano, Mozzarella, and Parmesan)
Optional: Pizza Topping "Boosters" After Oven
- Freshly Grated Parmesan Cheese
- Fried Garlic Cloves in Olive Oil
- Crushed Red Chili Pepper Flakes
- Freshly Washed Basil Leaves
- Toasted Pine Nuts
- Extra Virgin Olive Oil
Instructions
Preparing The Pizza
- Feel free to use the silicone baking mat as a protector of your counter and establish the work area.
- Place the pizza crust bottom onto the Pizza Peel and add the tomato sauce evenly all over, nearly to the edge.
- Lightly sprinkle the mozzarella evenly on top of the sauce.
- Add the meats evenly on top of the mozzarella.
- Add the mushrooms on top of the meat(s).
- Lightly sprinkle the Italian cheese blend all over.
- Slide into the oven, onto the pizza steel and bake on the Broil setting or as high as possible in your oven for 2-3 minutes, depending on your heat source.
Serving The Pizza
- Take out and let cool on a plate for a minute or two before serving, longer if serving to kids as the sauce is surprisingly hot.
- Sprinkle the pizza topping "boosters" as desired, slice, and enjoy!
Nutrition
Hello there!
I’m Ali, the creator of C&C, and I love food.
Unfortunately, not all food loves me back as I’m gluten-intolerant. That is why I’m sharing all of our family’s favorite, go-to recipes as well as the new ones we keep dreaming up, so that you can enjoy gluten-free food as much as we do together!
If you make this recipe, please tag it @crunch_crumb on Instagram so we can all find out how you liked it!