Your cart is Empty.
Close
Subtotal:
Featured Menu Browse Recipes By Learn About Recipes By

Home-Made Pizza with Mozzarella, Cherry Tomatoes and Coppa

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
2 1/2 lbs all-purpose flour, plus extra for dusting
1/4 generous cup milk
1 ounce salt
For the pizza
20 cherry tomatoes
sea salt and cracked black pepper
4 tablespoons olive oil
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

Equipment List

Pizza Stone
Convection Oven
CHEFS Recipe Exchange-Share Your Recipes CHEFS Recipe Exchange-Read Recipes Online
  • Print: 3x5
  • Print: 4x6
  • Print: Letter
  • Share Recipe
Close
Get Email Exclusives
Close
Sign up for CHEFS emails!

Love to cook? Receive CHEFS's emails with free shipping, exclusive offers, product news, recipes & more!