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Cherry Tomato, Coppa and Arugula Pizza Recipe

   
 

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     Cherry Tomato, Coppa and Arugula Pizza

Category   Entrees - Maindishes
Sub Category   None

Ingredients
2 uncooked 10-inch pizza crusts
2/3 cup tomato sauce
8 ounces fresh mozzarella, thinly sliced
8 slices (3 ounces) coppa, torn in half
2 cups arugula
1 heaping cup small cherry tomatoes
1/2 cup grated Pecorino Romano cheese
Olive oil
 

Instructions
Preheat oven to 500 F. Roll out crusts on parchment paper. Spread a thin layer of tomato sauce over each crust, leaving one inch clear around the edge of the crust. Arrange one layer mozzarella over the sauce. Top with a layer of coppa. Scatter tomatoes and arugula over the coppa. Sprinkle with pecorino. Brush the exposed crust with olive oil. Slide the parchment and pizzas onto a baking stone on lowest rack in oven. Bake until crust is golden brown and cheese is bubbly, about 15 minutes. Serve immediately as is or topped with additional fresh arugula and a drizzle of olive oil.
Tomato Sauce Makes 1 cup 1 tablespoon olive oil 1 garlic clove, minced 1 15 ounce can Italian plum tomatoes, with juice 1/2 teaspoon salt, or to taste 1/2 teaspoon freshly ground black pepper Heat olive oil in a saucepan. Add garlic and saute until fragrant, 30 seconds. Add tomatoes. Bring to a boil, then reduce heat to a simmer. Cook, uncovered, stirring occasionally and breaking up tomatoes, until sauce is thickened, about 30 minutes. Add salt and pepper.
izza Dough Recipe Adapted from a recipe by Alice Waters. Makes 2 10 inch or 4 mini pizza crusts. 2 teaspoons dry yeast 1/2 cup lukewarm water 3 1/2 cups all-purpose flour 1/4 cup semolina flour 1 teaspoon salt 3/4 cups cold water 1/4 cup olive oil Stir yeast and lukewarm water together in a bowl. Add 1/4 cup all- purpose flour and semolina. Mix well. Let sit until bubbly, about 30 minutes. Combine remaining flour and salt in another bowl. Add to yeast with cold water and olive oil. Mix well to form a dough. Turn dough out onto a lightly floured board and knead with hands until dough is smooth and elastic, about 10 minutes. Or use a mixer with a dough hook, and knead about 5 minutes.
Place dough in a lightly oiled bowl and turn to coat all sides with oil. Cover bowl loosely with plastic wrap. Let rise in a warm place until doubled in size, 1 to 2 hours. Punch dough down, and let rise another 45 minutes. Divide dough into 2 equal disks (or 4 if you would like small pizzas.) Let rest 30 minutes before shaping. Lightly flour a work surface. Using your fingers or heels of your hands, stretch the disks out to 10 inch shapes.


Originally Submitted
12/28/2012





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