Coppa, sometimes called capicola, is a delicious dry-cured meat made with pork neck or shoulder and eaten very thinly sliced. Feel free to switch out the coppa for your favorite type of cured meat.
Kale's hearty texture holds up to the high heat needed to create a crisp pizza crust. Its deep flavor is a great match for spicy chorizo and bold manchego cheese.
This variety--its name translates as "capricious"--can be found throughout pizzerias in Italy and is topped with ham, mushrooms, mozzarella, and artichokes.
This pizza, topped with fresh and smoked mozzarella and thyme, is delicately smoky. It's worth trying to find fresh smoked buffalo mozzarella with its lovely light texture. If you use smoked cow's-milk mozzarella instead, trim off the rind if it's tough.
Topped with three cheeses and arugula, this pie is named after the tiny white flowers that thrive in the Alps, known in English as Alpine Star and in German as Eidelweiss.