Distinctive Italian ingredients are freshened up for summer in this pizza with the addition of freshly sliced peaches. Coppa is a dry, cured meat made from the pork shoulder. the saltiness of the coppa contrasts well with the sweet peaches.
- 2-10 oz. pizza dough balls
- 6 oz. flour
- 2 oz. olive oil
- 6 oz. goat cheese
- ½ oz. arugula
- ½ oz. basil
- 3 oz. coppa
- 2 peach
- 2 oz. balsamic reduction
- cutting board or pizza peel
- 2 pizza stones or 2 cookie sheets. If you only have one cookie sheet or stone, you may cook one pizza at a time.
- chef’s knife
PREP TIME: 10 MINUTES
STEP 1: Pre-heat oven to 500 degrees with pizza stone or cookie sheet inside oven for optimal crispness. Pre-heat for at least 30 minutes before baking. If you are nervous to slide your pizza into the oven onto the stone/cookie sheet, then pre-heat the oven without your cookie sheet/pizza stone inside the oven so you can prepare your pizza on top without the advanced sliding technique
STEP 2: Take Pizza Dough out of refrigerator and let sit 10-15 min before stretching.
STEP 3: Remove basil leaves from stem and set aside.
STEP 4: Find the natural indent of the peach. Start at the stem, use chef’s knife and cut the peach in half. With your hands, gently twist each side of the peach in opposite directions and pull apart. Remove the pit. You many use a spoon to pull out the pit. Place the peach cut side down and thinly slice.
STRETCH PIZZA DOUGH
Watch our instructional pizza dough stretching video on our website www.veropizzaandpasta.com and read the dough stretching recipe card in your box before you begin. Hand stretching dough can be tricky, but fun! The video and recipe card will help you navigate this new technique. If this seems too complicated, you can use a rolling pin to roll out your dough into a 12” circle.
ASSEMBLE & BAKE PIZZAS
COOKING TIME: 15 MINUTES
STEP 1: If you ordered Vero for 4 you will assemble your pizzas one at a time on your floured cutting board or pizza peel.
STEP 2: IF YOU RECEIVED A VERO FOR 4 SIZE KIT, PLEASE MAKE SURE YOU SAVE ½ OF YOUR TOPPINGS FOR YOUR SECOND PIZZA.
STEP 3: Place first hand stretched pizza dough on floured cutting board.
STEP 4: Pour 1oz oil in the center of the crust. Using a pastry brush or the back of a spoon spread the oil over the dough with your border a ½” crust. Don’t get any oil on your board or your pizza will stick when sliding into the oven.
STEP 5: Place dollops of the goat cheese onto dough.
STEP 6: Take ½ of the package of sliced coppa and arrange over dough evenly.
STEP 7: Arrange ½ of the sliced peaches over the dough.
STEP 8: Slide topped pizza from your cutting board or pizza peel onto your first pizza stone or cookie sheet. Technique: Hold your peel or cutting board near your pizza stone at a slight angle. Using your wrists shake the board back and forth until it’s loose enough to slide onto your pre-heated stone.
STEP 9: Assemble second pizza and repeat. Your first pizza will be done a few minutes before your second pizza.
STEP 10: Cook each pizza 8-12 minutes or until desired crispness and golden brown.
STEP 11: Let pizzas cool 2-4 minutes.
STEP 12: Slice pizzas into desired number of slices.
STEP 13: Garnish with arugula, torn basil leaves, and balsamic reduction.
STEP 14: Enjoy your pizza!
Orvieto DOC is a dry white wine made with a blend of the grechetto and trbbiano grapes from the area around Orvieto in Umbria, just north of Rome. This area has been producing wines since the middle ages.
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