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

Name: New York-Style Pizza with Bacon-Cherry Pepper Relish and Coppa Recipe
Total time: 30 min
Yield: 6
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

The Pizza Lab: Combine The KettlePizza and the Baking Steel For The Ultimate Home Pizza Setup

Active: 30 mins

Total: 30 mins

Serves: 4 to 6 servings

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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

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.
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.
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.
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

The Pizza Lab: Combine The KettlePizza and the Baking Steel For The Ultimate Home Pizza Setup

Nutrition Facts (per serving)
1141	Calories
60g	Fat
103g	Carbs
45g	Protein

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	1141
% Daily Value*
Total Fat 60g	77%
Saturated Fat 23g	113%
Cholesterol 127mg	42%
Sodium 2423mg	105%
Total Carbohydrate 103g	38%
Dietary Fiber 5g	19%
Total Sugars 26g
Protein 45g
Vitamin C 51mg	253%
Calcium 608mg	47%
Iron 6mg	35%
Potassium 730mg	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.