Home-Made Pizza with Mozzarella, Cherry Tomatoes and Coppa

Ingredients

For the pizza base
2 cups	water, at room temperature
3/4 ounce	easy-blend (active dry) dried yeast
1/2 generous cup	extra virgin olive oil olive oil Options Extravagonzo Infused Olive Oil Price: $19.99 Porcelain Oil and Vinegar Drizzler Set Price: $11.95 Napa Oil and Vinegar Bottles, Set of 2 Price: $14.95
2 1/2 lbs	all-purpose flour, plus extra for dusting
1/4 generous cup	milk
1 ounce	salt salt Options Berard Olive Wood Salt Keeper Price: $39.95 Le Creuset Salt & Pepper Shaker Set Price: $24.95 Le Creuset Salt Crock Price: $29.95 Salt/Cheese Server Price: $21.99 View More
For the pizza
20	cherry tomatoes
sea salt and cracked black pepper
4 tablespoons	olive oil olive oil Options Extravagonzo Infused Olive Oil Price: $19.99 Porcelain Oil and Vinegar Drizzler Set Price: $11.95 Napa Oil and Vinegar Bottles, Set of 2 Price: $14.95
2 teaspoons	fresh oregano, chopped
2	white onions, peeled and sliced
2 - 8 ounce cans	plum tomatoes
salt
sugar to taste
3 1/2 ounces	Italian cured meat, such as coppa
1 ball	buffalo mozzarella
arugula leaves
	Serves 4-6 as a main course

Cooking Instructions

For the pizza base:
Pour the water into a large bowl and add the yeast, olive oil and half of the flour and mix well. Add the milk, salt and the rest of the flour and mix to form a soft dough. Knead the dough until smooth and elastic, about 10-15 minutes. Place in a large oiled bowl, cover and leave to stand in a warm place until doubled in size.

Break off about 6 oz/175 g (size of a small apple) of the dough and roll out on a work surface to the desired size. Alternatively, the dough can be rolled out into any shape or size as long as it remains thin.

To semi-dry the cherry tomatoes:
Preheat oven to 230 degrees F/110 degrees C. Cut the cherry tomatoes in half, season with salt and pepper and drizzle with 2 tbsp of the olive oil. Sprinkle the oregano over then arrange on a baking tray and place in the oven for 1 1/2 hours.

To prepare the coppa:
Place the coppa on a baking tray and cook in the preheated oven for 5-7 minutes, or until crispy. Cool, then break into small pieces.

For the tomato sauce:
Heat a large saucepan, and add 2 tbsp olive oil. Add onions and sweat until soft. Add the canned tomatoes and simmer gently for 20-30 minutes. Season with salt and sugar to taste.

To assemble the pizza:
Increase the oven temperature to 425 degrees F/220 degrees C. Place the rolled dough on a large flat baking tray and cover the base lightly with the tomato sauce. Sprinkle the base with all the toppings and place in the hot oven for 10-12 minutes. When the pizza is ready to serve, garnish with arugula leaves and serve.

Recipe courtesy of the cookbook curtis stone COOKING WITH CURTIS