Coppa e Funghi Pizza INGREDIENTS ● Charcuti® Sliced Coppa ● Leathams® IQF Grilled and Sliced Chestnut Mushrooms ● Leathams® Sliced Mozzarella ● Roquito® Chilli Oil ● Crushed San Marzano tomatoes ● Rocket
METHOD -COPPA E FUNGHI PIZZA (INDUSTRIAL OVEN) 1. Base – Stretch dough to 10–12”. 2. Sauce – Spread thin layer of crushed San Marzano tomatoes on your base. 3. Cheese – Top with sliced mozzarella. 4. Toppings – Scatter with Leathams® IQF Grilled and Sliced Chestnut Mushrooms, which are sliced thickly enough to hold their shape and texture after being finished, and layer with slices of Charcuti® Coppa on top 5. Bake – Deck oven: 300–320°C, 3–4 mins. The Coppa should go slightly crispy and the mushrooms will get a slight bite on them. 6. Finish (post-bake) – top with rocket and a drizzle of Roquito® chilli oil, slice and serve.
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