MeatCrafters Coppa White Garlic French Bread Pizza
THIS RECIPE WAS CREATED BY:
SERVINGS
TIME
INGREDIENTS
Available at Housebar:
MeatCrafters Coppa
2 tablespoons Graza “Sizzle” Olive Oil
2 tablespoons Graza “Drizzle” Olive Oil
05. Balsamic Fig Round Rock Jelly & Co Jam
French bread (Lyon Bakery), about 12 inches long
1 teaspoon lemon juice (Prepshift)
Other Ingredients:
2 cups shredded mozzarella cheese
1 1⁄2 cup arugula
1 cup heavy cream
1⁄8 cup minced garlic
1⁄8 cup grated parmesan cheese
3 tablespoons all purpose flour
1⁄2 tablespoon dried oregano
Salt and pepper to taste
INSTRUCTIONS
Preheat the oven to 400 degrees.
For the sauce, in a skillet over medium heat, heat the Graza “Sizzle” Olive Oil and add the minced garlic. Stir until fragrant.
2 tablespoons at a time, add the flour, oregano, pepper, and salt to taste. Whisk well.
Add the heavy cream and whisk constantly until the mixture is smooth and has thickened (3-4 minutes). Allow the sauce to cool and set it to the side.
In a small bowl, toss the arugula with a small amount of Graza “Drizzle” Olive Oil, lemon juice, pepper, and salt to taste.
To assemble the pizza, slice the French bread in half (the long way), spread a layer of white garlic sauce on the halved french bread slices, sprinkle a layer of grated parmesan cheese, add a layer of shredded mozzarella cheese (as much as your heart desires), add the sliced MeatCrafters Coppa, and top with 05. Balsamic Fig Jam.
Bake in the oven for 5-7 minutes or until the cheese is melted and bubbly.
Once baked, top the pizza with the fresh arugula salad and drizzle with Graza “Drizzle”
Olive Oil.