Light capricciosa with artichokes, mushrooms and olives

Ingredients

For 1 serving

• All-purpose flour80 g
• Active dry yeast2 g
• Tomato passata70 g
• Light mozzarella50 g
• Artichokes1
• Button mushrooms60 g
• Cooked ham30 g
• Black olives5
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: gluten, lactose,

Method

1. In a bowl dissolve the dried yeast in lukewarm water, about two-thirds of the weight of the flour. Add the 00 flour and finally a pinch of salt, then knead on the worktop for 8 minutes, until smooth and elastic.
2. Shape it into a ball, cover it and leave it to rise for 90 minutes in a warm place, until doubled in size. Half an hour before the end, preheat the oven to its maximum, 250 °C (conventional), with a baking tray inside to heat up.
3. While it rises, clean the artichoke: remove the tough leaves, the tips and the choke and slice it thinly. Heat the oil in a frying pan over medium heat and sauté it for 4 minutes with a pinch of salt, until tender.
4. Clean the button mushrooms with a damp cloth and slice them thinly; tear the light mozzarella and let it drain; pit the black olives; season the tomato passata with salt.
5. Turn the dough out onto baking paper and push it out with your fingertips from the centre outwards into a thin disc, leaving the edge slightly thicker. Top with the passata, mozzarella, artichoke, mushrooms, ham in pieces and olives.
6. Slide the pizza on its paper onto the hot tray and bake at 250 °C for 12 minutes, until the edge is golden and the mozzarella melted.