Coppa, Ricotta, and Arugula Pizza
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.
How to Make It
Step 1
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
Step 2
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.
Step 3
3
Note: Nutritional analysis is per serving with crust.
Ingredients
15 ounces ricotta cheese (about 2 cups)
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
Step 1
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
Step 2
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.
Step 3
3
Note: Nutritional analysis is per serving with crust.
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