spicy capocollo & fontina pizza

In appetizers, baking, brunch, culinary experiments, dinner, easy weeknight meals, ethnic food, lunch, snacks, tapas on 08.09.11 at 7:49 pm

when it comes to pizza, sometimes it’s all about the meat. this recipe is definitely no exception. :)

i found some spicy capocollo in the deli at the grocery store the other day, and figured this was no ordinary ham. while the hawaiian pizza flavour combo of ham & pineapple is one of my faves, i knew that this capocollo was heading in another direction. alongside some fresh fontina cheese, hothouse tomato, zucchini squash — and, of course, garlic! — this spicy capocollo added some real pizzazz to this pizza. check it out…

– preheat oven to 400F

prep the toppings:
– 75g extra-lean spicy capocollo slices (cooked, torn into pieces)
– 75-100g fontina cheese (red peel removed, grated)
– 1 hothouse tomato (rough chop)
– 1/2 zucchini (sliced rounds)
– 1 clove garlic (peeled, diced)
– ground oregano
– lemon & herb seasoning

prep the dough:
– sprinkle some whole-wheat flour on a clean surface before rolling out the fresh pizza dough
– using a rolling pin, flatten out the dough into a thin, round pie
– sprinkle some more flour on the dough pie, flip over before applying the rolling pin again
– place the prepped dough pie on a pizza stone (at room temperature) or a lightly-greased, round baking pan

prep the pie:
– spread garlic bits evenly on the dough pie
– sprinkle grated fontina & ground oregano
– add zucchini, tomatoes & capocollo
– sprinkle lemon & herb seasoning
– generously sprinkle grated cheese evenly over pizza toppings

bake the pie:
– bake pizza at 400F for 20min, or until crust is golden brown
– remove from oven & allow to cool on rack before slicing pizza

food styling:
– season w/ ground black peppercorns
– serve w/ organic mixed greens on the side

  1. I’m such a carnivore, but love veggie pizza. This though, I’d make an exception for. Gladly!


  2. Fontina and garlic! This looks fabulous. I’m going to look for capocollo at the grocery store next week and put this on our menu. In fact, I wish I could have a slice now.


    • i’m a newbie to cooking with fontina. it was on sale at the cheese counter at the deli, so i figured, why not? :) let me know how the recipe works out for you! there were no leftover pizza slices here, but i’m guessing it would reheat well for lunch the next day.


  3. Ahh, fontina is one of my all-time favorite cheeses! So creamy. I’m usually not one to order the meat lovers pizza, but I wouldn’t mind a slice of this. Loving the zucchini on top.


  4. […] naan flatbread spicy capocollo & fontina pizza spicy chorizo & mushroom […]


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