We’re cheese-deep in National Pizza Month and Pickering’s famous PORT Restaurant is sharing the perfect cozy recipe for Sheblogs’ readers to warm up to without leaving home!
With the fall chill setting in, we’re all searching for an excuse to stay in and indulge in comfort food. The usual solution would be to order a pizza, but a homemade pizza that’s ready in just 20 minutes is even better! 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-Italian. Topped with creamy burrata, Chef Vallins’ mouth-watering pizza offers the perfect way to cozy up at home.
Makes one 12-inch pizza
1 – 225g (8oz) package pizza dough
¼ cup (100ml) San Marzano tomatoes, drained and crushed
4oz (113g) 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 450°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) Add 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!