Double Coppa Pinsa


Coppa has to be in our top three cured meats for pizza and pinsa, and using it two ways on this ultra-Italian recipe gives a wonderfully deep flavour profile and mix of textures. 

Take your time to build height on the pinsa, by rolling each slice of meat into a cone – the 3-dimensional look will really wow your diners!


  • 1x 230g oval Virtue Pinsa Romana base
  • 100g Fior di latte mozzarella julienne or diced
  • 80g pizza sauce / passata
  • 100g coppa
  • Parmesan shavings
  • A few Basil leaves
  • Drizzle of olive oil
  • Drizzle of balsamic 
  • Large glass of chianti


  1. Pre-heat oven to around 250 °C. (300 °C for a stone deck pizza oven)
  2. If you have a pizza stone, place on the middle rack. 
  3. Lay pinsa base on bench.
  4. Spread your pizza sauce and fior di latte cheese evenly across the base
  5. Add half the Coppa, and drizzle with olive oil
  6. Transfer to the hot oven, directly onto the oven rack, or your pizza stone, if using one
  7. Cook for 4-5 mins or until crisp and starting to lightly brown.
  8. Place on serving board and slice into 6-8 portions.
  9. Arrange the rest of the Coppa, in neat “cones” over the pinsa.
  10. Garnish with the Parmesan shavings, Basil and a drizzle of your favourite Balsamic
  11. Slice and serve with a good quantiy of chianti.