Grilled Pizza with Coppa, Fennel, Onion, Burrata and Ricotta
- Level: Easy
- Yield: Two 12-inch round pizzas or 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 312
- Total Fat
- 19
- Saturated Fat
- 8
- Carbohydrates
- 25
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 11
- Cholesterol
- 37
- Sodium
- 509
- Total: 55 min
- Active: 40 min
Ingredients
1/4 cup olive oil, plus more for drizzling
All-purpose flour, for dusting
Cornmeal, for dusting, optional
Two 1-pound balls pizza dough, at room temperature
1 cup All-Purpose Red Sauce, recipe follows
12 ounces fresh burrata cheese
4 ounces coppa or soppressata
1 small fennel bulb, thinly sliced
1/3 to 1/2 cup fresh ricotta cheese or Creamy Homemade (Fennel) Ricotta, recipe follows
1/2 cup (about 2 ounces) finely grated Parmesan or Pecorino Romano
Flaky sea salt, such as Maldon and freshly ground black pepper
Pinch red pepper flakes, for serving
Fresh baby greens or herbs, for serving
All-Purpose Red Sauce:
One 28-ounce can whole peeled tomatoes, such as San Marzano, drained
2 anchovy fillets packed in oil, drained, optional
2 cloves garlic
6 tablespoons olive oil
1/4 cup fresh basil leaves
Pinch red pepper flakes, optional
Fine sea salt and freshly ground black pepper
Creamy Homemade (Fennel) Ricotta:
6 cups fresh organic milk (preferably non-homogenized)
3/4 cup organic heavy cream
2 tablespoons lemon juice or white vinegar
1/2 teaspoon fine sea salt
1/2 teaspoon fennel seeds, crushed, optional
Directions
Special equipment:
Pizza stone, pizza peel, food processor or blender, cheesecloth- Prepare a grill for medium-high heat and add a pizza stone (if your grill has a thermometer, look for temperatures above 600 degrees F). Alternatively, position a pizza stone on a rack in the lower third of the oven and heat the oven to 525 degrees F. (If your oven only goes to 500 degrees F, that's fine.)
- Oil 2 large baking sheets, or if you have a pizza peel, dust it lightly with flour and cornmeal. Working with 1 ball of dough at a time, gently stretch or roll the dough into a 12-inch round on a lightly floured surface. Transfer to the baking sheet or pizza peel to carry to the grill or oven. Transfer to the pizza stone and cook until the dough is lightly charred and set on the bottom, 2 to 3 minutes. Flip and toast the other side, 1 to 2 minutes more.
- Return to the baking sheet, top with the All-Purpose Red Sauce evenly over the top, sprinkle with the burrata and top with the coppa, fennel, ricotta and Parmesan.
- Return to the pizza stone and cook until crisp and brown on the bottom and around the edges, about 5 minutes more (about 12 minutes or so in the oven). Sprinkle with flaky salt, pepper and red pepper flakes, top with the greens and drizzle lightly with more oil. Serve warm.
All-Purpose Red Sauce:
- Pulse the tomatoes, anchovies if using, garlic, oil and basil in a food processor or blender until mostly smooth (some texture is okay). Season with red pepper flakes if using, salt and pepper. Makes 3 1/2 cups.
Creamy Homemade (Fennel) Ricotta:
- Pour the milk and cream into a large pot and bring to a boil. Remove from the heat, add in the lemon juice and stir gently a few times (too much stirring yields a grainy ricotta). Once the curds start to separate and set, after about 1 minute or so, let the mixture stand without stirring for at least 5 minutes.
- Line a colander with cheesecloth and set it over a large bowl. Drain the ricotta, 5 to 10 minutes for a looser, wet ricotta, or up to 1 hour for a tighter, firm ricotta (I go somewhere in the middle for pizza, depending on how patient I feel).
- Taste the ricotta and season with sea salt and fennel seeds if desired. Scoop into clean jars or airtight containers with lids and use at room temperature or refrigerate for up to 5 days. Makes 1 1/2 cups.