Canadian Pizza Magazine

Recipe: Coppa and Burrata Pizza

By Port Restaurant, Pickering, Ont.   

Features Recipes

Coppa and Burrata Pizza, by the Port Restaurant in Pickering, Ont.

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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