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Giardiniera Capicollo Pizza

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1 ball pizza dough
100 g Nostrano capicollo
50 g mozzarella
40 g goat cheese
25 g parmesan
75 ml Marinara sauce
3 asparagus, blanched and cut into pieces
½ Portobello mushroom, chopped fine
½ small onion, minced
15 ml (1 tbsp.) maple syrup
8 cherry tomatoes, halved
45 ml (3 tbsp.) olive oil
¼ cup baby spinach
2 stems chives, chopped
3 basil leaves, shredded
Fresh or dried thyme
Salt and freshly ground black pepper


Remove dough ball from fridge, cover and let stand 30 minutes.
Heat 1 tbsp. olive oil over high heat in a small pan, add the minced onion and cook, stirring, 2 minutes. Season with salt, pepper and a pinch pf thyme, add maple syrup and cook until onion is caramelized. Remove from fire and set aside.
Preheat oven to 400°F (200°C).
In a small bowl combine cherry tomatoes with 1 tbsp. olive oil, season with salt and pepper. Place on an oven safe plate covered with parchment paper. Roast tomatoes until candied.
Form dough on a floured work surface. Place on a lightly oiled baking sheet. Spread with marinara sauce. Bake crust and sauce for 5 minutes. Remove from oven.
Top evenly with capicollo, mushrooms, caramelized onions and asparagus. Add cheese and finish with the candied tomatoes.
Bake 10 minutes or until cheeses are melted and starting to brown.
In a bowl combine the baby spinach with 1 tbsp. olive oil, chives and basil and season with salt and pepper to taste.
Remove pizza from oven and garnish with the seasoned spinach.

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