PIZZA CAPRICCIOSA Cooked in the Barbecue

By Vincenzo's Plate · 30 min

Ingredients

Instructions

1. Dust a large wooden board with flour and spread it with your hands.
2. Place the dough on the board and press it gently with your fingertips to form a circle with bumps. Turn it over, add a little flour, and repeat.
3. Stretch the dough slightly with your hands, turn it and add more flour.
4. If you like, roll the dough out with a rolling pin, forward and then back, then flip it and repeat.
5. Hold the dough over an upturned mixing bowl and stretch it, working it down the sides gradually while turning the bowl.
6. Move the base to a tray and flatten it with your palms.
7. Preheat the barbecue or oven to about 250°C.
8. Stir two pinches of salt and some basil leaves into the passata.
9. Spread about five spoonfuls of passata from the middle outward over the dough.
10. Add the cheese, then the sliced mushrooms, then the ham.
11. Decorate with artichokes, then place the black olives on each slice.
12. Sprinkle more mozzarella in the middle and add a tablespoon of extra virgin olive oil if you like.
13. Bake in the barbecue at 300°C or in the oven at 250°C for ten minutes, until the base is cooked (check by touching the bottom carefully).

Summarized from Vincenzo's Plate's video. Watch it for the details.

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CheeseMushroomMozzarella cheeseTomato sauceOliveHamBlack olivePizza dough