Mushroom, Romanesco, & Coppa Pizza

Mushroom, Romanesco, & Coppa Pizza
Recipe Date: August 18, 2020
Difficulty: Easy
Measurements: Imperial (US)

PAIR WITH: Pinot Hill East

A perfect pairing with the 2017 Pinot Hill East. The lovely earthy mushrooms and aged coppa compliment the wonderful savory notes and bright acidity from the east slope of the Pinot Hill Vineyard!

From the kitchen of: Tasting Room Manager Steve Morvai

Ingredients

  • Pizza dough (homemade, or purchased from local pizzeria or specialty grocery)
  • 8oz of your favorite pizza sauce
  • 3oz Baby Bella mushrooms, thinly sliced
  • 3oz dry coppa
  • 4oz Romanasco
  • 10oz Mozzarella cheese, part-skim
  • Olive oil, for drizzling
  • Red pepper flakes (optional)

Directions

If making from dough:

  1. Preheat the oven to 450° F.
  2. Roll out the dough on a floured surface and place on a floured baking sheet.
  3. Spread sauce around the entire pizza.
  4. Generously layer cheese, mushrooms, coppa, and Romanesco.
  5. Drizzle olive oil on crust
  6. Sprinkle with red pepper flakes, if desired.
  7. Bake for 12 minutes, then slide off directly onto oven grate for 3 minutes to crisp.

If making with our Focaccia Bread recipe as the crust:

  1. Preheat the oven to 325° F.
  2. Spread sauce around the entire pizza.
  3. Generously layer cheese, mushrooms, coppa, and Romanesco.
  4. Drizzle olive oil on crust
  5. Sprinkle with red pepper flakes, if desired.
  6. Bake for 12 minutes, then slide off directly onto oven grate for 2-3 minutes to crisp.

Recipe Notes:

Proportions depend on the size of pizza crust you’re using, and to taste.

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