Coppa, Ricotta, and Arugula Pizza

Coppa, Ricotta, and Arugula Pizza
Photo by Thomas J. Story


  • Freshly ground black pepper
  • About 2 tbsp. extra-virgin olive oil
  • Our Best Pizza Dough
  • 15 ounces ricotta cheese (about 2 cups)
  • About 5 oz. (18 slices) coppa
  • Squeeze of fresh lemon juice
  • About 5 cups (2 ½ oz.) baby arugula
  • + 1 more ingredients
    • Salt

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 do...

View full recipe at My Recipes


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