12 Ounces Pizza Dough, store bought or home made
1cup shredded Mozzarella Cheese
2 Roma Tomato, cut into 1 cm thick slices
8-12 Slices Dry Coppa, or any other cured meat such as salami
2 Ounces Fresh Basil Leaves
2 Garlic Clove s
4 Tablespoons Parmesan Cheese, finely grated
1 Tablespoon Pine Nuts
1/4 Cup Walnuts
1/4 Cup Olive Oil
Salt to taste
corn meal (optional for rolling out pizza dough)
Parchment paper (optional)
Preheat the oven to 500 degrees Fahrenheit. Place your pizza stone in the oven while it heats up. You want your pizza stone very hot.
Place the basil, olive oil, walnuts, pine nuts, garlic, and 2 tablespoons of the Parmesan cheese in a food processor or blender and blend until a smooth puree forms. If you want the pesto to be thinner you can add more olive oil. Set aside.
Working on a surface that has been sprinkled with cornmeal, roll out the pizza into a 12-inch-diameter round. (I usually skip the cornmeal part and just roll my pizza dough out on floured parchment paper. This makes it much easier for me to transfer it to the heated pizza stone with my pizza peel. The parchment can handle 500 degrees).
Evenly spread your desired amount of pesto sauce (about 1/2 cup) on the dough, leaving a 3/4 inch border on the dough for the crust. Save any remaining pesto for your own enjoyment.
Sprinkle the mozzarella on top of the sauce, then put the Coppa slices on the mozzarella, and the tomato slices on top of the Coppa. Sprinkle the remaining Parmesan cheese over the pizza.
Using your pizza peel, transfer the pizza, with the parchment paper if you like, onto the heated pizza stone. bake for 12-14 minutes, or until the crust begins to turn golden brown. Remove the pizza with your pizza peel.