Don’t you ever wish you could try some real delicious pizza?

Don’t you ever wish you could try some real delicious pizza? Made in a traditional oven making it toasty and crispy, a genuine Harpo’s Pizza is definitely worth tasting.
The tantalising pizza that needs to be eaten during the month of April is Pizza Capricciossa where executive Chef Saroj and his team whip this fantastic culinary delight.
Capricciossa, means `capricious’ in English meaning careless, casual, frivolous, whimsical. There are many Italian and pizza restaurants (pizzerias) around the world taking up to this name for its fanciful approach. The ingredients we identify with this pizza were added originally on a whim. Not surprising to think those would be at hand, in an Italian kitchen.
It isn’t known how the true story for the Pizza Capricciossa came into being, but it was like a rebellious one in fact. The Capricciossa Pizza belongs to the Lazio-style pizza family which hails from Rome, Italy. There are two aspects to a typical Lazio-style pizza where it is popular and is cooked in long, rectangular baking pans that are rather thick (1-2cm) in an electric oven with a muffin-like crust. The other is that in pizzerias, pizza is served in a dish in its traditional round shape.If you’re willing to take the trouble, then make this scrumptious pizza at home!
Method: The dough for Pizza Capricciossa should be made early. Pour 3 oz of hot water into a bowl. Whisk in 1/4 a teaspoon of sugar, then add one and a half teaspoons of dried yeast. Leave it on one side until it becomes frothy for about 15-20 minutes. In a larger bowl, sift 8 oz of flour and 1 teaspoon of salt together. In another bowl, beat one egg. When the yeast mixture is frothy, add it to the flour, then add the egg and mix it all into a dough with your hands. Place the dough on a work surface and knead for about 10 minutes until it’s really smooth and elastic.
Put the dough back in the large bowl and rub olive oil over it. Cover with a clean damp cloth and leave it for about an hour. When it’s doubled in size, knead again for about five minutes and roll out flat. Preheat the oven to 425F.
Take a baking tin or pizza stone and brush with olive oil. Lay out the dough on the tin or stone.
For the topping, put the tomatoes in a sieve and drain the juice off. Then put them in a blender or food processor along with 1 teaspoon of basil, 1 tablespoon of tomato puree and a dash of salt and pepper. Liquidize the mixture and spread over the top of the pizza.