Coppa Ham & Wild Mushroom Neapolitan Pizza
Great coppa is key—ours came from The Real Cure in Dorset. It crisps beautifully under flame and pairs perfectly with mushrooms on a white base pizza.
- Recommended Oven
- Dome, Arc XL, Arc, Roccbox, Tread
- Prep Time
- 15 minutes + dough prep time
- Cook Time
- 2 minutes
Ingredients
- Makes
- 2 pizzas
Recommended Equipment
-
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Instructions
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Step 1
Pre heat a pan in your Gozney oven and add a lug of sunflower oil. Add the wild mushrooms and toss and cook for around 4 minutes before popping in a colander to drain and seasoning well. Ensure the mushrooms are chilled before topping on the pizza.
Step 2
Once your dough is ready ensure your oven is heated up to 840f (450c) with a good rolling flame.
Step 3
Working with one dough ball at a time, open into a pizza base before topping with half the cheese, half the cooked mushrooms and tearing over the coppa ham (it’ll shrink a lot so you almost want to cover it completely) and pull onto a floured peel.
Step 4
Launch into the hot Roccbox and bake for 60-90 seconds. Sprinkle with half the chopped parsley, slice and serve.
