ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Coppa, Ricotta, and Arugula Pizza

Photo: Thomas J. Story
Total time 10 mins
Yield Serves 6
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.

Ingredients

  • 15 ounces ricotta cheese (about 2 cups)
  • Our Best Pizza Dough
  • 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

Nutrition 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

How to Make It

  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

  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.

  3. Note: Nutritional analysis is per serving with crust.