Pickled Red Onions, Arugula And Coppa Pizza
The great thing about a pizza crust is it even looks like a blank slate! And that's just what it is, which is why you should pick up a copy of culinary author Suzanne Lenzer's new book, Truly Madly Pizza. Whether you're going for a carnivore's dream or lightening up with roasted vegetables and herbs, a devout mozzarella sprinkler or on the hunt for something more pungent, there's a recipe in this book for you.
Quick pickled onions are like preserved lemons — they're an easy way to add a bit of brightness to dishes, and they're beautiful to boot. The pickling liquid is tinted purple, and the onions are stained a vibrant, almost otherworldly peony pink hue. Sweet-sour onions with verdant arugula and spiced coppa is admittedly bold, but there's subtlety in the mix of textures. The coppa (a kind of dry-cured pork shoulder not unlike prosciutto) becomes a bit leathery when it cooks, like a jerky, while the crispness of the salad and tenderness of the pickles all ricochet off one another in a very layered way. Save the extra onions in an airtight jar and scatter them on fish tacos, roasted-pork sandwiches, or almost anything — they're one of those keepers you'll find a way to use even when it's not pizza night.
- 1/2 cup water
- 1/2 cup distilled white vinegar
- 2 tablespoons sugar
- 1/2 teaspoon sea salt
- 1 bay leaf
- 1 dried red chile
- 1 red onion
- 1 ball pizza dough
- 1 tablespoon extra-virgin olive oil
- About 3 ounces fresh mozzarella cheese
- 6 to 8 slices coppa
- A few handfuls of baby arugula
- Preheat the oven to 550°F.
- In a small saucepan, bring the water to a boil. Add the vinegar, sugar, salt, bay leaf, and chile. Add the onions, reduce the heat, and let simmer for 1 minute. Remove the pan from the heat and let cool completely.
- Shape the pizza crust as directed in the master recipe. Brush the crust with the oil, leaving about a 1-inch border all around. Scatter the mozzarella over the crust and lay the coppa over the cheese so the pieces overlap slightly.
- Transfer the pizza to the oven and bake until the crust is nicely browned, 6 to 10 minutes. Meanwhile, in a medium bowl, toss the arugula with as many onions as you like, letting the pickling liquid serve as a light dressing for the greens. To serve, top the pizza with the arugula and onion salad.
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