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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

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

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  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.

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    • 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.

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  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.

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

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