Schiacciata with coppa & mozzarella

Name: Schiacciata with coppa & mozzarella
Ingredients: Pepper; 20 Coppa ham slices; Olive oil; 3 Handfuls of arugula; 3.5 Mozzarella balls bulba; 1 Large schiacciata; 6 Pesto napolitana

Italian schiacciata with pesto, creamy mozzarella, coppa, and fresh arugula, perfect for sharing or serving warm.This recipe is for approximately 8 pieces.

Ingredients

Pepper

20Coppa ham slices

Olive oil

3Handfuls of arugula

3.5Mozzarella balls bulba

1Large schiacciata

6Pesto napolitana

Preparation

Slice the schiacciata horizontally in half.
Spread the bottom half with pesto napolitana.
Distribute the mozzarella over it and lightly season with pepper.
Top with about 20 slices of coppa ham and arugula.
Drizzle a little olive oil over and close the bread.
Cut into portions, wrap in foil, and store chilled. This can be kept in the fridge for 1 to 2 days.
When needed, grill for 3 minutes at 250°C and serve immediately.