Coppola Feast

Fields of Green Pizza

Perfect Your Pizza


Fields of Green Pizza
Pair with Diamond Sauvignon Blanc


  • Pizza dough for one 12” pizza
  • 100 g (3/4 cup) fresh mozzarella, torn into 1” pieces
  • 6-8 Castelvetrano olives, pitted and roughly chopped
  • 1 Tablespoon capers, rinsed
  • 1 Tablespoon pine nuts
  • 1 sprig fresh parsley, finely chopped
  • 1 sprig fresh oregano, stem removed and finely chopped (or a small pinch of dried oregano)
  • 3-5 basil leaves, finely chopped
  • Ricotta salata
  • 1 Lemon Wedge
  • Extra virgin olive oil

Pre-heat oven to 500-550 degrees with a pizza stone or steel 6-8” from the top of the oven for a minimum of one hour.

Stretch your pizza dough and place onto a floured pizza peel.

Distribute the fresh mozzarella, green olives, capers, and pine nuts evenly on top of the dough. Drizzle with extra virgin olive oil.

Launch the pizza onto the pre-heated pizza stone or steel. Bake for 6-8 minutes or until the cheese is melted and the crust is deeply caramelized.

After baking, sprinkle with parsley, oregano, and basil. Grate the ricotta salata and squeeze the lemon wedge over the pizza. Drizzle with extra virgin olive oil. Serve immediately.

Fields of Green with Diamond Sauvignon Blanc


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