An extended basil harvest is another of life’s guilty pleasures delivered by global warming, which means that we’re able to garnish our capricciosa pizza on a June evening in Melbourne with freshly plucked basil leaves. Take a partly cooked pizza base that has had a light sprinkling of grated mozzarella, and scatter with sliced mushrooms, quartered, marinated artichoke hearts, some torn, black olives, and strips of pancetta or ham. Bake for 20 minutes until crisp and bubbling, then top with some fresh basil sprigs before serving.
Capricciosa Pizza
cook in shorts 