Coppa, Ricotta, and Arugula Pizza

Coppa, Ricotta, and Arugula Pizza Recipe
Photo: Thomas J. Story
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.
Serves 6


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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
Freshly ground black pepper
About 5 cups (2 1/2 oz.) baby arugula


Total: 10 Minutes

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.

Note: Nutritional analysis is per serving with crust.

Created date

July 2009

Nutritional Information

Calories 643
Caloriesfromfat 45 %
Protein 22 g
Fat 32 g
Satfat 9.7 g
Carbohydrate 67 g
Fiber 2.8 g
Sodium 980 mg
Cholesterol 49 mg