Saturday, January 23, 2010
Coppa, sometimes called capicola, is a dry-cured meat made with pork neck or shoulder and eaten very thinly sliced. You can switch out the coppa for your favorite type of cured meat. Pizza night...yum!
Total Time: 10 minutes
Yield: Serves 6
* 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
* Freshly ground black pepper
* About 5 cups (2 1/2 oz.) baby arugula
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.
Image and recipe via Sunset, 2010.