Sunday, March 20, 2011

Coppa, Ricotta, and Arugula Pizza

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.

Total: 10 minutes
Yield: Serves 6
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

Preparation

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

Calories:
643 (45% from fat)
Protein:
22g
Fat:
32g (sat 9.7)
Carbohydrate:
67g
Fiber:
2.8g
Sodium:
980mg
Cholesterol:
49mg

Sunset, AUGUST 2009