Radicchio Flatbread Recipes

RADICCHIO FLAT BREAD WITH WHIPPED RICOTTA

Steps:

• Stir together yeast, water, and sugar in a large bowl, and let stand until foamy, about 5 minutes. Stir in flour, 1/2 teaspoon salt, and the oil until combined. Turn out dough onto a lightly floured surface, and knead with floured hands until smooth, about 2 minutes. Transfer to a large oiled bowl, and cover with plastic wrap. Let stand in a warm, draft-free spot for 20 minutes.
• Preheat oven to 400 degrees. Divide dough into quarters. On a lightly floured surface, roll out 1 piece of dough to 8 by 5 inches. Transfer to a baking sheet lined with parchment paper. Repeat with remaining dough. Divide radicchio among flatbread, and gently press into dough. Drizzle with oil; season with salt and pepper. Bake until flatbread is golden and crisp, about 15 minutes.
• Whisk ricotta in a small bowl until lightened. Drizzle flatbread with oil; season with salt and pepper. Serve flatbread with ricotta.

RADICCHIO AND CARAMELIZED ONION FLATBREAD

Steps:

• Combine flours, sugar, and salt in a bowl. Create well in dry ingredients, add water and yeast. Allow to sit for 10 minutes.
• Add oil and stir to combine until it forms a shaggy mass.
• Turn out on a lightly floured surface and knead for about five minutes until smooth and soft.
• Return to bowl and cover with plastic wrap.
• Allow to double in size, about 1 hour.
• Slice onions in 1/8" - ¼" semi circles.
• Heat 2 tbsp oil in a pan over medium-low, add onion. Stir occasionally. Cook very slowly until caramelized (about 10 minutes). Set aside.
• Wash radicchio and chop into ½" slices (across the leaf). Leave out most of the white ribs and base.
• Toss radicchio with 1 tbs olive oil, salt, ¼ tsp ground pepper, and oregano.
• Preheat your oven to 450.
• Roll out or hand shape dough into a 13" (ish) oval on baking paper or silicon baking mat.*
• Spread remaining olive oil over dough. Spoon farmer's cheese on dough leaving about 1" of edge on all sides.
• Add seasoned radicchio then caramelized onions in an even layer. Cover with the grated cheeses. Grind a bit more pepper on top.
• Bake for 15-20 minutes until crispy on the edges and the cheese is slightly browned.
• Allow to cool for 2-3 minutes and drizzle with reduced balsamic. Cut into (rustic) squares and serve immediately)

GLUTEN-FREE RADICCHIO AND CARAMELIZED ONION FLATBREAD

Steps:

• Combine flour, kosher salt, and yeast in a food processor. Pour in water and olive oil, with the food processor running, until the mixture forms a sticky ball of dough. Add more water if needed.
• Turn dough onto a floured surface and knead until it forms a smooth, round ball, about 10 seconds. Place dough in a greased bowl. Cover with plastic wrap and let rise in a warm, draft-free area until it doubles in size, 1 to 2 hours.
• Heat 1 teaspoon olive oil and balsamic vinegar in a skillet over medium heat; cook and stir onion and garlic until softened and slightly browned, 5 to 8 minutes. Add apples; cook and stir until slightly softened, 2 to 3 minutes.
• Toss radicchio with remaining 1 teaspoon olive oil, salt, and pepper together in a large bowl.
• Preheat oven to 450 degrees F (230 degrees C).
• Spread dough onto a pizza stone or greased baking sheet.
• Bake in the preheated oven until pale, 5 to 7 minutes. Spread a thin layer of onion mixture onto crust and top with radicchio. Bake in the oven for 5 minutes more. Turn on the oven's broiler and broil until edges begin to brown, 1 to 2 minutes.
• Remove flatbread from oven and garnish with parsley. Top with a drizzle of honey.

PAN-SEARED RADICCHIO WITH SOFT CHEESE

Steps:

• Quarter the radicchio head lengthwise and slice the hard white core off of each piece, then cut each quarter in half crosswise. Don't separate the leaves.
• Heat a large skillet over medium-high. Add the oil and carefully nestle the chopped radicchio into the pan, leaving it alone to sear on one side until golden brown, 2 to 3 minutes. Stir for a few seconds. The radicchio leaves may separate and start to smell like roasted broccoli or kale. Immediately remove the pan from the heat so the leaves don't wilt too much. Season with salt and pepper.
• Add the cheese, placing some pieces directly over the radicchio and others in the empty spots of the pan. The cheese will start to melt and bulge slightly. Drizzle the vinegar and honey evenly over the radicchio and cheese, and finish with a final sprinkling of salt, if you'd like.
• Serve right in the pan with crusty bread for dipping into the melty cheese and pan juices.

RADICCHIO FLATBREAD

Steps:

• In a large bowl combine yeast, water and sugar. Let stand until foamy (5 minutes).
• Stir in flour, 1/2 teaspoon salt and oil until combined.
• Turn dough out onto floured board and knead until smooth (2-5 minutes). Transfer dough to oiled bowl, turn to cover all sides and cover with plastic wrap. Let stand for 20-30 minutes.
• Preheat oven to 400 degrees F.
• Line a baking sheet with parchment paper.
• Divide dough into quarters.
• On a floured board roll out each piece to a rectangle 8 inches x 5 inches. Transfer to prepared baking sheet. Repeat with remaining dough. (there will be 4 rectangles). Divide rdicchio among dough and press into dough. Drizzle with oil, salt and pepper.
• Bake for 15-20 minutes or until golden and crisp.
• Whisk ricotta cheese in a small bowl until lightened.
• Drizzle baked bread with oil, season with salt and pepper.
• Serve flatbread with whipped ricotta.