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• Salads |
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Radicchio and pizza are beautiful together. Be inspired by these great pizza recipes... |
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| A collection of stunning salads for year-round holidays. more... | |
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2 (12-inch) pizzas
Crust:
2 balls(8 to 10 oz. each) favorite pizza dough
Flour as needed
Cornmeal as needed, if desired
6 oz. sun dried tomatoes in herbed olive oil, julienne-cut
2 tsp. minced garlic
1/2 tsp. crushed red pepper flakes
Heat oven to 475 F. Sprinkle flour on a clean smooth surface and stretch dough using your hand or rolling pin to flatten each ball to 1/2-inch thick circle. Transfer dough to spray-coated or cornmeal-dusted 12-inch pizza pans. Continue stretching to fit pans.
Reserve 3 tablespoons of herbed olive oil in a small bowl. Blend in garlic and red pepper flakes. Brush oil onto crusts. Bake 5 to 6 minutes, just until crust begins to brown.
Topping:
4 oz. Royal Rose™ radicchio, coarsely shredded
4 oz. diced pancetta, proscuitto, or cooked bacon
4 oz. shredded Mozzarella
3 oz. shredded Fontina cheese
2 oz. crumbled Gorganzola cheese
2 Tbsp. chopped Italian parsley
Top each crust with 3 oz. sun dried tomatoes, 2 oz. radicchio, 2 oz. pancetta, 2 oz. Mozzarella. 1.5 oz. Fontina, and 1 oz. Gorganzola. Bake additional 5 to 7 minutes until cheese melts and begins to brown. Remove from oven; sprinkle with parsley. Serve immediately.