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Photo: Thomas J. Story Photo by: Photo: Thomas J. Story

Coppa, Ricotta, and Arugula Pizza

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.

Sunset AUGUST 2009

  • Yield: Serves 6
  • Total: 10 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 643
  • Calories from fat: 45%
  • Protein: 22g
  • Fat: 32g
  • Saturated fat: 9.7g
  • Carbohydrate: 67g
  • Fiber: 2.8g
  • Sodium: 980mg
  • Cholesterol: 49mg

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Coppa, Ricotta, and Arugula Pizza Recipe