This recipe inspired me this past March so I set out to make it the same week I found the recipe but with my own take on it & it turned out absolutely delicious!
Cherry Tomato, Coppa & Arugula Super Thin Crust Pizza
1 package Trader Joe's herb focaccia dough
1/2 cup tomato sauce
1/2 cup halved bocconcini (small mozzarella balls)
8 slices coppa
3 cups arugula
1 cup cherry tomatoes
10 fresh basil leaves
- Preheat oven to 500 degrees Fahrenheit.
- Divide dough into four equal portions. Take each portion & roll it out on a flat surface as thin as you can without breaking the dough when you lift it up. I was able to get mine to about 1-2mm.
- Place rolled out dough onto a baking sheet or pizza stone.
- Spread tomato sauce on all four pizzas.
- Spread the remaining ingredients equally amongst the pizzas.
- Bake for 10-12 minutes, depending on how crispy you like your crust.
NOTE: The secret to making crispy thin crust pizza is to bake them at extremely high temperatures.
