Wednesday, April 13, 2016


Capicola, capocollo, or coppa, is a traditional Italian cold cut (salume) made from pork.

One recipe Casa Pizza Dough (in my cookbook), or use already-prepared pizza dough
One recipe Casa Pizza Sauce (in my cookbook), or use store bought pizza sauce

Parmigiano-Reggiano cheese, grated
4 oz (125 g) fresh mozzarella cheese, thinly sliced 
4 oz (125 g) capicola ham, thinly sliced
2 t (10 ml) extra-virgin olive oil 
Fresh basil leaves, for garnish

Preheat oven to 425 F (220 C) degrees. Lightly oil two pizza pans.
Preheat a pizza stone in middle rack of oven for 15 minutes.

Place a ball of dough onto the center of each pan. Use your hands to stretch, form, and flatten each ball of dough to a 12-inch round (30-cm). 

Spread a ladle of pizza sauce on the rolled-out pizza dough, leaving a border all around. 
Sprinkle with a little Parmigiano cheese, 4 slices of the mozzarella cheese, and 4 slices of ham. 
Place pizza pan on the bottom rack of oven and bake 5 minutes; then slide the pizza directly onto the heated stone and bake another 10 to 12 minutes.

Drizzle with extra-virgin olive oil and add a garnish of basil when finished baking.

No comments:

Post a Comment