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Home-Made Pizza with Mozzarella, Cherry Tomatoes and Coppa

Home-Made Pizza with Mozzarella, Cherry Tomatoes and Coppa


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
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
  • Print: 3x5
  • Print: 4x6
  • Print: Letter
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