Pickled Red Onions, Arugula And Coppa Pizza

• 1/2 cup water
• 1/2 cup distilled white vinegar
• 2 tablespoons sugar
• 1/2 teaspoon sea salt
• 1 bay leaf, preferably fresh
• 1 dried red chile
• 1 red onion, thinly sliced
• 1 ball pizza dough, thawed if frozen
• 1 tablespoon extra-virgin olive oil
• About 3 ounces fresh mozzarella cheese, torn into bite-sized pieces
• 6 to 8 slices coppa, bresaola or prosciutto
• A few handfuls of baby arugula

1. Preheat the oven to 550F.
2. In a small saucepan, bring the water to a boil.
3. Add the vinegar, sugar, salt, bay leaf, and chile.
4. Add the onions, reduce the heat, and let simmer for 1 minute.
5. Remove the pan from the heat and let cool completely.
6. Shape the pizza crust as directed in the master recipe.
7. Brush the crust with the oil, leaving about a 1-inch border all around.
8. Scatter the mozzarella over the crust and lay the coppa over the cheese so the pieces overlap slightly.
9. Transfer the pizza to the oven and bake until the crust is nicely browned, 6 to 10 minutes.
10. Meanwhile, in a medium bowl, toss the arugula with as many onions as you like, letting the pickling liquid serve as a light dressing for the greens.
11. To serve, top the pizza with the arugula and onion salad.

water, white vinegar, sugar, salt, bay leaf, red chile, red onion, pizza, extravirgin olive oil, mozzarella cheese, arugula

Taken from www.foodrepublic.com/recipes/pickled-red-onions-arugula-and-coppa-pizza/ (may not work)