Pizza Capricciosa

INGREDIENTS:
Pizza dough for 4 people
For the topping:
400 g (14 oz) peeled tomatoes (passata)
60 g (2oz) champignons (mushrooms)
60 g (2oz) green olives, stoned
60 g (2oz) black olives, stoned
10 artichokes in oil

50 g ham

250 g (8 1/2 oz) mozzarella cheese
3 tablespoons extra virgin olive oil
Salt

Prepare the pizza dough.

When the dough has risen, divide it into four pieces and, on a lightly floured surface, roll out each piece.

You can obtain the shape you want: rectangular or round.

The doses are enough for four 30 cm (12in) round baking sheets if you like crunchy pizza but if you prefer soft pizza use only two baking sheets. Oil the baking sheets with 1 tablespoon olive oil.

Transfer every portion of dough to a baking sheet.

Prepare the tomato sauce mixing the  tomatoes with the remaining olive oil and season to taste with salt.

For each pizza, spread half of the tomato sauce to within 1/2 inch (1,2 cm) of the rim.

Allow to rise about 20 minutes in a warm place.

Meanwhile preheat oven to 220°C (425°F) and prepare  other ingredients.

Cut the artichokes and cooked ham crossways into thin slices, half olives and mushrooms, and mozzarella cheese.

Put olives, mushrooms, artichokes and at last mozzarella cheese over the top.

Bake pizza for about 5 minutes.

Cooking times are indicative; everyone can adjust them to his oven.