Detroit-Style Pizza with capicola ham and Alfredo sauce

Lunch / Dinner

Detroit-Style Pizza with capicola ham and Alfredo sauce

Square and trendy at the same time, Detroit-Style Pizza is nothing if not tasty. We've amped up the deliciousness with Alfredo sauce and capicola ham, plus baby arugula and red onion for balance.


8 servings

Total Time

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What is Capicola?

Capicola, aka coppa, is an Italian spiced, smoked, and cured pork product (cold cut). It comes either spicy or sweet.

Fresh Pizza Dough

Either make and use our recipe for Fresh Pizza Dough, where called for, or use purchased fresh pizza dough.


Preheat oven to 450° with a baking stone on bottom rack.

Coat a 12×12-inch Detroit-style pizza pan or 9×13-inch baking pan with 1 Tbsp. oil. Gently stretch dough to edges and corners of pan until it starts to shrink back.

Cover dough and let rest 10–15 minutes before stretching again and until dough fills bottom of pan.

Meanwhile, melt butter in a skillet over medium heat; whisk in flour until bubbly and fragrant, 23 minutes. Slowly whisk in half-and-half until thickened, but do not boil. Gradually stir in Parmesan; simmer sauce until Parmesan melts.

Stir in arugula and garlic until arugula wilts, 23 minutes; season sauce with salt and pepper. Add additional half-and-half to sauce to reach desired consistency.

Spread sauce evenly on dough; top with mozzarella and onion, then arrange capicola over pizza.

Transfer pizza to baking stone; bake until cheese is bubbly and edges browned, 1215 minutes. Run a spatula around edges to loosen pizza from pan; let rest in pan until cool enough to handle. Transfer pizza to a cutting board; cut and serve.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 326

% Daily Value*

Total Fat 15g 23%

Saturated Fat 8g 40%

Cholesterol 35mg 11%

Sodium 938mg 39%

Carbs 31g 10%

Protein 13g

*Percent Daily Values are based on a 2,000 calorie diet.

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