Pizza capricciosa (Pizza capricciosa)

1. In a bowl, dissolve the yeast in the lukewarm water, add half the flour and mix, then add the rest of the flour, the salt and olive oil and knead for 10 minutes into a smooth, elastic dough; cover and leave to rise in a warm place for 1.5-2 hours.

2. Divide the dough into 4 equal balls and rest, covered, for another 30 minutes; meanwhile preheat the oven to its highest setting (250-275 °C) with a pizza stone or upturned baking tray inside.

3. Crush the peeled tomatoes by hand and season lightly with salt; dice and drain the mozzarella, thinly slice the mushrooms, quarter the artichoke hearts and tear the ham into strips.

4. On a floured surface, press one ball out with your fingertips into a roughly 28 cm disc, place on baking paper, spread thinly with tomato and scatter over the mozzarella.

5. Arrange the ham, mushrooms, artichokes and olives on top in four "sections", drizzle with olive oil, slide onto the hot stone and bake for 7-10 minutes until the edge is blistered and the cheese is bubbling.

6. Serve at once; bake the remaining pizzas the same way.

Tip: The "capricious" pizza gets its name from having a bit of everything on it - you can arrange the toppings by slice, so everyone finds their favourite.