White Capicola Pizza Recipe
ricotta, mozzarella, parmigiano-reggiano, capicola
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Ingredients
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Dough
Cheese & Spread
Toppings
Method
Dough
Preheat and prepare surface
Position a rack in the lower-middle of the oven and preheat to 500°F (260°C) for at least 30 minutes. If using a pizza stone or steel, place it in the oven before preheating. Lightly dust a pizza peel or work surface with 1/4 cup flour.
If using refrigerated dough, let it sit at room temperature for 20–30 minutes so it relaxes and is easier to stretch. If using homemade, shape to a rough 12-inch round.
Stretch or roll the dough to a 12-inch (30 cm) round, leaving a slightly thicker rim. Transfer the shaped dough to the floured peel or a parchment-lined baking sheet for easier transfer.
Brush the outer rim lightly with 1 tablespoon olive oil to encourage browning and flavor.
Cheese & Spread
Make the ricotta spread
In a small bowl combine 1 cup ricotta, 1 teaspoon minced garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon lemon zest (if using). Mix until smooth and season to taste. The spread should be creamy and slightly loose—add up to 1 tablespoon water or milk if too thick.
Evenly dollop or spread the ricotta mixture over the center of the stretched dough, leaving the oiled rim exposed (about 1/2–3/4 inch). The ricotta base should cover roughly 70–80% of the pizza.
Evenly sprinkle 1 1/2 cups shredded mozzarella over the ricotta, leaving some pockets of ricotta visible. Finish with 1/2 cup grated Parmigiano-Reggiano distributed evenly.
Toppings
Tear or fold the 6 slices of capicola into pieces and arrange them evenly over the cheeses. Avoid overlapping too many slices in one spot so the pizza cooks evenly.
If you like heat, lightly sprinkle 1/4 teaspoon red pepper flakes across the pizza.
Carefully transfer the pizza to the preheated stone or oven rack (use the peel) or place the baking sheet in the oven. Bake at 500°F (260°C) for 8–12 minutes, until the crust is golden and blistered and cheeses are bubbling and beginning to brown. Baking time will vary by oven and whether you use a stone/steel.
Remove the pizza from the oven. Immediately scatter the fresh basil leaves across the hot pizza and drizzle 1 teaspoon extra-virgin olive oil over the top.
Let the pizza rest 2–3 minutes to set, then slice into 6–8 wedges and serve hot.