New York-Style Pizza with Bacon-Cherry Pepper Relish and Coppa Recipe

20130410-kettle-pizza-baking-steel-pizza-15.jpg
Photographs: J. Kenji Lopez-Alt

Recipe Facts

Active: 30 mins
Total: 30 mins
Serves: 4 to 6 servings

Rate & Comment

Ingredients

  • 1 1/2 cups pickled cherry peppers, seeds and stems removed, roughly chopped

  • 1/2 pound bacon, cut into 1/2-inch pieces

  • 1/2 cup sugar

  • 1 recipe Basic New York Pizza Dough, divided and risen at least 2 hours

  • 1 recipe New York Pizza Sauce

  • 1 pound grated full-fat dry mozzarella cheese (about 4 cups)

  • 6 ounces thinly sliced coppa

  • 12 to 16 basil leaves

  • 3 tablespoons extra-virgin olive oil

  • Kosher salt

  • 3 ounces coarsely grated Parmesan cheese

Directions

  1. At least 45 minutes before baking, place a baking stone or steel on an oven rack set to the top position and preheat oven to 550°F. Place cherry peppers in the work bowl of a food processor. Pulse until finely chopped, 8 to 10 short pulses.

  2. Heat bacon in a 12-inch non-stick or cast iron skillet over medium heat. Cook, stirring, until crisp, about 8 minutes. Add sugar and chopped cherry peppers and their juices. Cook until juices are mostly evaporated and pepper-bacon mixture has a chunky, relish-like texture, about 8 minutes. Transfer to a bowl and set aside.

  3. Turn single dough ball out onto lightly flour surface. Gently press out dough into rough 8-inch circle, leaving outer 1-inch higher than the rest. Gently stretch dough by draping over knuckles into a 12 to 14-inch circle about 1/4-inch thick. Transfer to pizza peel.

  4. Spread approximately 2/3 cup of sauce evenly over surface of crust, leaving 1/2 to 1-inch border along edge. Evenly spread 1/3 of mozzarella over sauce. Dot cherry pepper-bacon relish in uneven spots around the surface of the pizza. Top with sliced coppa and a few basil leaves. Drizzle with 1 tablespoon extra-virgin olive oil and sprinkle with with salt. Slide pizza onto stone or steel and bake until cheese is melted, coppa has started to crisp, and crust underbelly is spotty brown, 6 to 12 minutes total. Remove from oven with metal pizza peel, sprinkle with 1 ounce Parmesan, transfer to cutting board, slice, and serve. Repeat steps 3 and 4 with remaining ingredients to make 2 additional pizzas.

Special equipment

Food processor, baking stone or steel

This Recipe Appears In

Nutrition Facts (per serving)
1203 Calories
61g Fat
114g Carbs
46g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 1203
% Daily Value*
Total Fat 61g 79%
Saturated Fat 23g 114%
Cholesterol 127mg 42%
Sodium 2510mg 109%
Total Carbohydrate 114g 42%
Dietary Fiber 6g 20%
Total Sugars 26g
Protein 46g
Vitamin C 51mg 253%
Calcium 610mg 47%
Iron 7mg 38%
Potassium 747mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)