Pizza with prosciutto, capocollo, sweet Italian sausage and sautéed onion ❤️🍕 

The pizza with prosciutto, capocollo, sausage and mozzarella that I want to offer you believe me will not make you regret that of the pizzeria. To further enrich the filling, the addition of fior di latte mozzarella and cooked prosciutto and capocollo made the difference. I chose the spicy 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.

Tasty and tasty, pizza with sausage, prosciutto, capocollo, and onions is a simple and effective recipe. Making it at home is easy and gives results of great satisfaction. This pizza is one of the countless variations of a very ancient traditional preparation, a disc of bread dough stuffed with the ingredients that are available. An excellent idea to empty the fridge to recycle leftovers of all kinds, meats, cheeses and vegetables and everything you have left, making your imagination run wild. To prepare a good homemade pizza, always follow the golden rules: make the dough double leavening and drain the mozzarella very well, preferably for at least half an hour on sheets of absorbent paper overlapping, and do not cut it into too small pieces, otherwise it does not spin and its flavor is less marked. If you want, you can use ready-made bread dough, you need about 700 g.

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 table spoons tomato sauce with basil

250 g spicy fresh sausage 

150 g sliced cooked prosciutto

150 g sliced capocollo

extra virgin olive oil to taste

Other ingredients

flour for the pastry board to taste

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 program 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 spicy sausage, and shred the cooked prosciutto and capocollo 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 and capocollo, sausage and mozzarella and with a pizza cutter wheel create the portions serving it hot, I assure you it is already a party.