Pizza Capricciosa

STEP BY STEP

Let's make something delicious.

1. 01

   For the dough, crumble the yeast. Take 4 tbsp from 250 ml of lukewarm water, add to the yeast and stir. Put the flour in a bowl and make a well in the centre. Pour in the yeast mixture and mix with a little of the flour. Cover and leave this starter dough to rise in a warm place for 15 minutes.

2. 02

   Mix the salt, oil and, gradually, the remaining water into the starter dough. Knead thoroughly by hand or using the dough hooks of a hand mixer until the dough is elastic and no longer sticky. Divide the pizza dough in half, shape into two balls and cover. Leave to rise again in a warm, draught-free place for 1 hour, until roughly doubled in volume.

3. 03

   Preheat the oven to 250 °C conventional (220 °C fan). Lightly brush the pizza tins with oil. Knead the dough balls thoroughly again, roll out on a lightly floured work surface and use to line the pizza tins, leaving the edges slightly thicker.

4. 04

   Drain and crush the tomatoes. Drain the tuna and artichokes. Flake the tuna, quarter the artichoke hearts and dice the mozzarella. Spread the tomatoes over the dough and season with salt and pepper. Arrange the tuna, artichokes, mozzarella and olives on top. Sprinkle with thyme and drizzle with oil.

5. 05

   Bake the pizzas for approx. 20 minutes, until the crusts are golden. Remove from the oven and serve.