Coppa, Ricotta, and Arugula Pizza |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Time: 10 minutes. Coppa, sometimes called capicola, is a delicious dry-cured meat made with pork neck or shoulder and eaten very thinly sliced. Feel free to switch out the coppa for your favorite type of cured meat. Ingredients:
15 ounces ricotta cheese (about 2 cups) |
our best pizza dough |
about 5 oz. (18 slices) coppa |
about 2 tbsp. extra-virgin olive oil |
squeeze of fresh lemon juice |
salt |
freshly ground black pepper |
about 5 cups (2 1/2 oz.) baby arugula |
Directions:
1. Evenly spread 2 heaping spoonfuls (1/3 cup) ricotta cheese onto each half-grilled dough round, then top with several slices of coppa. Grill as directed in step 6.
2. In a bowl, combine oil, lemon juice, and a pinch each of salt and pepper; toss with arugula. About 1 minute before pizzas are done, evenly scatter a generous amount of dressed arugula onto pizzas and finish grilling, covered, for about 1 minute.
3. Note: Nutritional analysis is per serving with crust.
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