Radicchio Fontina And Goat Cheese Pizza Recipes
CARAMELIZED ONION, RADICCHIO, AND GOAT CHEESE PIZZETTES
"This favorite was inspired by my wife's penchant for sweet onions and mine for bitter greens," says Joe Archibald of Kensington, Connecticut. "The creaminess of the chèvre is set off nicely by the tartness of the vinegar." Active time: 20 min Start to finish: 1 1/2 hr
Yield Makes 4 individual pizzas
Number Of Ingredients 10
Steps:
- Preheat oven to 500°F. Set stone on lowest rack of oven at least 1 hour before baking pizza (if you have a gas stove, stone can go directly on oven floor).3Cook onions in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until deep golden, about 15 minutes. Remove from heat and stir in vinegar, radicchio, and salt and pepper to taste.
- Divide dough into quarters on a flour-dusted surface and gently stretch each piece into a thin disk about 6 inches across. Dust baker's peel with cornmeal and put 2 disks on it.
- Jerk peel once or twice; if dough sticks, lift and sprinkle more cornmeal underneath. Top each disk on peel with one fourth of onion mixture, goat cheese, and thyme, leaving a 3/4-inch border.
- Line up far edge of peel with far edge of stone in oven. Tilt peel, jerking it gently to start pizzas moving, and once edge of pizza touches stone, quickly pull peel back to transfer pizzas to stone. Bake pizzas until dough is crisp and golden, 8 to 12 minutes. Transfer with peel to a cutting board.
- Cut pizzas into slices and serve immediately. Make 2 more pizzas in same manner.
RADICCHIO, FONTINA, AND GOAT CHEESE PIZZA
Categories Cheese Leafy Green Bake Vegetarian Quick & Easy Goat Cheese Fennel Bell Pepper Spring Fontina Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Position rack in center of oven and preheat to 425°F. Whisk olive oil and finely chopped garlic in large bowl to blend. Add radicchio strips, grated Fontina, sliced fennel and roasted red peppers and toss to coat; sprinkle with salt and pepper. Place crust on rimless baking sheet. Mound radicchio mixture on crust, leaving 3/4-inch plain border. Top with crumbled goat cheese. Bake pizza until crust is crisp and topping is heated through, about 13 minutes. Top pizza with Parmesan shavings, if desired. Cut pizza into slices and serve.
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