Who doesn’t love pizza? It’s one of the most famous Italian foods of all time. You can top it with anything and everything that suits your fancy. You can eat it anytime – breakfast, lunch, snack or dinner. You can create a small one for yourself or a big one for the entire family. Really, the flexibility and versatility of pizza is endless!!!

This recipe of Pizza Capricciosa is one that Natascia made, specially for you. It makes use of four of TWG’s most popular ingredients: extra virgin oil, country basil sauce, black olives and artichokes.

Try it and enjoy its goodness with all the members of your  family.

Ingredients for the dough:

500gr (3 ½ cups) of flour
15 gr of dried yeast (better if you can find the fresh yeast, in that case, use 25 gr)
Warm water
1 Tsp of salt
2 Tbsp of Extra Virgin Olive Oil

Ingredients for the topping:

2 or 3 Jars of Sugo rustico al Basilico (Country Basil sauce)
3 Mozzarella cheese
Black olives



Melt the yeast in a glass of warm water and let it rest for few minutes.

Place the flour on a surface, like a mountain and make a hole in the centre.

Start pouring the warm water with the yeast in the centre of the flour, a little bit at a time and slowly take more flour from the side.


Keep adding warm water and kneading until you finish the flour. You should have a single dough and its consistency should be elastic but not sticky or wet, so you can make a ball out of it.

You should be able to clean the table just rolling it on top 🙂

Here’s a trick that my aunt taught me: to know if the dough is ready, just put your finger inside softly. If it comes out clean, then it is ready.

At this point, take a bowl covered with a layer of flour and place the dough inside. Cover it with a tea towel and leave it to rest for 3 hours in a warm place.

impasto 3

Now place some flour on the surface and put your dough on it.

impasto 6

Divide the dough into four little balls and leave it there for half an hour more.

Impasto 8

While you are waiting, start chopping the ingredients you need for the topping.  Grease the trays you are going to use with Extra Virgin Olive Oil. You can also start  to preheat the oven to 180°.


Take one ball at time. Spread it according to the shape of your tray. It should be ½ cm thickness. Take it and place it in the greased tray. Spread until it reaches the edges of the tray.

impasto 10

Make holes with a fork so the pizza won’t grow more in the oven. Now you can start with the topping. First, spread the “salsa rustico al basilico”. Then continue with the mozzarella. Finish it with all the other ingredients.

pizza 14

pizza 11

Put it in the oven for 30/40 minutes. You can check its readiness just by looking if the bottom of the pizza is golden.

pizza 18Enjoy it!

PS: If you like an extra taste, try our flavoured olive oil after cooking: the chilli for your spicy taste, the basil for the typical Italian taste or the garlic for the lovers of it.

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