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MeatCrafters Coppa White Garlic French Bread Pizza


2 full portions, or cut into small pieces for a perfect appetizer.


20 minutes


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

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

  • 1 teaspoon lemon juice

  • Salt and pepper to taste


  1. Preheat the oven to 400 degrees.

  2. For the sauce, in a skillet over medium heat, heat the Graza “Sizzle” Olive Oil and add the minced garlic. Stir until fragrant.

  3. 2 tablespoons at a time, add the flour, oregano, pepper, and salt to taste. Whisk well.

  4. 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.

  5. In a small bowl, toss the arugula with a small amount of Graza “Drizzle” Olive Oil, lemon juice, pepper, and salt to taste.

  6. 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.

  7. Bake in the oven for 5-7 minutes or until the cheese is melted and bubbly.

  8. Once baked, top the pizza with the fresh arugula salad and drizzle with Graza “Drizzle”

  9. Olive Oil.

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