Chanterelle Radicchio Pizza Recipes
CHANTERELLE, RADICCHIO, AND PANCETTA PIZZAS
Provided by Cathy Whims
Categories Leafy Green Mushroom Bake High Fiber Dinner Bacon Poker/Game Night Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 2 pizzas
Number Of Ingredients 10
Steps:
- Place pizza stone in oven. Preheat oven to 500°F. Heat 4 tablespoons oil in large skillet over high heat. Add mushrooms; sprinkle with salt and pepper. Sauté until beginning to brown, about 5 minutes. Add 1/2 tablespoon thyme; stir 30 seconds. Mix in 1 teaspoon lemon juice and season to taste with salt and pepper. Transfer to small bowl.
- Heat remaining 2 tablespoons oil in same skillet over high heat. Add radicchio, leek, and 1 tablespoon thyme; sprinkle with salt and pepper. Sauté vegetables until just wilted, about 2 minutes. Transfer to medium bowl.
- Divide pizza dough in half. Stretch and roll out each half on floured work surface to 101/2-inch round. Scatter half of Fontina and half of mozzarella on each round. Top each with radicchio mixture, then mushroom mixture. Sprinkle each with half of pancetta and 1 teaspoon thyme.
- Bake pizzas, 1 at a time, on pizza stone until crisp and golden, about 12 minutes.
- *Fresh pizza dough can be found at Italian markets and some specialty foods stores.
- **Sold at many supermarkets and at Italian markets and specialty foods stores. If unavailable, regular mozzarella can be substituted.
CHANTERELLE, RADICCHIO PIZZA
Categories Cheese
Number Of Ingredients 11
Steps:
- Place pizza stone in oven. Preheat oven to 500°F. Heat 4 tablespoons oil in large skillet over high heat. Add mushrooms; sprinkle with salt and pepper. Sauté until beginning to brown, about 5 minutes. Add 1/2 tablespoon thyme; stir 30 seconds. Mix in 1 teaspoon lemon juice and season to taste with salt and pepper. Transfer to small bowl. Heat remaining 2 tablespoons oil in same skillet over high heat. Add radicchio, leek, and 1 tablespoon thyme; sprinkle with salt and pepper. Sauté vegetables until just wilted, about 2 minutes. Transfer to medium bowl. Divide pizza dough in half. Stretch and roll out each half on floured work surface to 101/2-inch round. Scatter half of Fontina and half of mozzarella on each round. Top each with radicchio mixture, then mushroom mixture. Sprinkle each with half of pancetta and 1 teaspoon thyme. Read More http://www.epicurious.com/recipes/food/views/Chanterelle-Radicchio-and-Pancetta-Pizzas-350765#ixzz2YS7jHWXl
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CHANTERELLE, RADICCHIO, AND PANCETTA PIZZAS RECIPE | BON …
2008-10-01 ounces fresh chanterelles, cleaned, sliced 1 1/2 tablespoons plus 2 teaspoons finely chopped fresh thyme, divided 1 teaspoon fresh lemon juice 3 cups thinly sliced …
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5/5 (1)Servings 2
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5/5 (1)Servings 2
- Place pizza stone in oven. Preheat oven to 500°F. Heat 4 tablespoons oil in large skillet over high heat. Add mushrooms; sprinkle with salt and pepper. Sauté until beginning to brown, about 5 minutes. Add 1/2 tablespoon thyme; stir 30 seconds. Mix in 1 teaspoon lemon juice and season to taste with salt and pepper. Transfer to small bowl.
- Heat remaining 2 tablespoons oil in same skillet over high heat. Add radicchio, leek, and 1 tablespoon thyme; sprinkle with salt and pepper. Sauté vegetables until just wilted, about 2 minutes. Transfer to medium bowl.
- Divide pizza dough in half. Stretch and roll out each half on floured work surface to 10 1/2-inch round. Scatter half of Fontina and half of mozzarella on each round. Top each with radicchio mixture, then mushroom mixture. Sprinkle each with half of pancetta and 1 teaspoon thyme.
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Jakaa pizza taikina puoliksi. Levitä ja pudota joka puolet jauhotusta työpinnasta 10 1/2-tuumainen pyöreä. Hajota puolet Fontinasta ja puolet mozzarellasta jokaisella kierroksella. Ylös jokaisella on radicchio-seos, sitten sieni-seos. Ripottele kukin puolet pancettaa ja 1 tl timjami.
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