Pickering, Ont. – To celebrate National Pizza Month, Pickering’s Port Restaurant is sharing a recipe for Coppa and Burrata Pizza.
Executive chef Jesse Vallins has created a quick comfort-food recipe for the chillier season using Coppa – a delicately spiced version of prosciutto originating in southern Italy – and creamy burrata.
Makes one 12-inch pizza
1 225 g (8 oz.) package pizza dough
¼ cup (100 ml) San Marzano tomatoes, drained and crushed
4 oz. (113 g) Burrata cheese
¼ cup dried Mozzarella, grated
1 tbsp Grana Padano, grated
6-8 slices Coppa, thinly cut
1 sprig fresh basil, torn
1 sprig fresh oregano, torn
1 tbsp extra virgin olive oil
All-purpose flour for dusting
1) Preheat oven to 550 F.
2) On a well-floured surface, gently push and flatten the pizza dough to a 12” round.
3) Spread crushed tomatoes evenly, leaving room for a crust.
4) All mozzarella cheese and spread Coppa slices.
5) Break burrata into small dollops and place around pizza.
6) Put pizza onto a pizza stone (or pan) and place in oven, cooking for 3 to 5 minutes or until the crust is well browned and the cheese is melted.
7) Remove from the oven and transfer to a cutting board.
8) Top with the grated Grana Padano and fresh herbs, and drizzle with the olive oil.
9) Cut and enjoy!
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