spicy capocollo & fontina pizza

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