The quality of the coppa ham is vital for this recipe. We were lucky enough to use some from our friends at The Real Cure in Dorset, England, but do some taste testing and find one that you love! The way the coppa crisps under the flame sits perfectly on a white based pizza with the earthy mushrooms.
- Pre heat a pan in Roccbox and add a lug of sunflower oil. Add the wild mushrooms and toss and cook for around 4 minutes before popping in a colander to drain and seasoning well. Ensure the mushrooms are chilled before topping on the pizza.
- Once your dough is ready ensure Roccbox is heated up to 840f (450c) with a good rolling flame.
- Working with one dough ball at a time, open into a pizza base before topping with half the cheese, half the cooked mushrooms and tearing over the coppa ham (it’ll shrink a lot so you almost want to cover it completely) and pull onto a floured peel.
- Launch into the hot Roccbox and bake for 60-90 seconds. Sprinkle with half the chopped parsley, slice and serve.
2 Neapolitan Style Dough Balls
110g Mozzarella Cheese
225g Mixed Wild Mushrooms
10-12 Slices Coppa Ham
1 Tbsp Chopped Parsley