Pizza with prosciutto, capicollo, sweet Italian sausage and artichokes ❤️🍕 

The pizza with prosciutto, capicollo, sausage and mozzarella that I want to offer you believe me will not make you regret that of the pizzeria. The addition of artichokes and olives give a touch of color and flavor and all seasoned with very fragrant tomato sauce with basil. To further enrich the filling, the addition of fior di latte mozzarella and cooked prosciutto made the difference. I chose the sweet sausage as a quality as it is very welcome in the family but, of course, you can choose as you like. It's always a big feast on the table when I serve pizza; It can satisfy the desire very well with little expense and a lot of yield but in particular made with selected and genuine products. For the dough I helped myself with a bread machine, in fact while she kneads and continues with the leavening I carefully prepare the ingredients to stuff my delicious pizza, definitely to be made and redone by varying only the ingredients to taste.

Ingredients

For pizza dough

520 g flour 

10 g fresh brewer's yeast

3 tablespoons extra virgin olive oil

300 water

10 g fine salt

1 teaspoon sugar 

For the filling

3 mozzarella fior di latte

8 tablespoons tomato sauce with basil

250 g sweet fresh sausage 

150 g sliced cooked prosciutto

150 g capicollo

1 jar artichokes in oil in well-drained wedges

100 g pitted green olives

extra virgin olive oil to taste

flour for the pastry board

olive oil for the baking tray to taste

Preparation

In a small bowl, pour the warm water with the crumbled yeast and sugar, mix carefully and let it dissolve for about 10 minutes. In the basket of the bread machine pour the yeast dissolved with water and oil then sift the flour pour it over the liquids. Finally make a dimple in the flour mound and insert the salt. Start the dough prep with first leavening of 1 hour and a half. As an alternative to the bread machine you can knead by hand following the usual traditional method. After that obtained an elastic dough let it rise in a bowl until the mass doubles. Meanwhile, cut the mozzarella into small pieces and leave them in a colander to drain the whey, they should be as dry as possible. Drain the oil also the artichokes, dab the olives from the brine liquid, peel the sausage and reduce it into chunks. Turn on the oven at 220 °C  in static mode. When leavening is finished, transfer the dough to the floured pastry board, grease the tray and with your fingertips spread the dough until it covers the bottom of the pan keeping the outer edge higher so that it does not let the filling overflow during cooking. Distribute the tomato sauce using a wooden spoon, add part of the chopped mozzarella, chunks of sausage, artichokes, olives and prosciutto, capicollo and shred to taste. Cover with the remaining mozzarella and bake in the oven already at temperature for 30 minutes or until the edge of the pizza is golden and crispy. Once the ideal cooking is reached, bake the pizza with prosciutto, capicollo sausage and mozzarella and with a pizza cutter wheel create the portions serving it hot, I assure you it is already a party.