Description Executive Chef Brian Gojdics, Tutta Bella Neapolitan Pizzeria
1 batch of dough (recipe below) or use 2 pre-made dough balls (Whole Foods or Trader Joe’s have good options).
1 Tablespoon extra virgin olive oil
2 teaspoons rosemary, chopped, fresh
1 recipe roasted onions (see below)
1 recipe roasted radicchio (see below)
½ cup ricotta, fresh
1 ½ Tablespoons Grana Padano, grated
1 recipe balsamic reduction (see below)
Cornmeal, as needed
2 cups of Tipo 00 flour
1 ½ Tablespoons sea salt
½ teaspoon yeast, active dry
1 ½ cups water, cool (approximate)
2 Tablespoons olive oil (if desired, not required)
Roasted Onions Ingredients:
1 cup onions, yellow
1 teaspoon olive oil
½ teaspoon sea salt
Roasted Radicchio Ingredients:
1 head radicchio
½ Tablespoon olive oil
¼ teaspoon sea salt.
Balsamic Reduction Ingredients:
½ cup balsamic vinegar
Combine water & salt in bowl of a mixer. Using hands, dissolve salt in water.
Add yeast & dissolve in water. Add flour to water, salt, yeast mixture & mix on low for approximately 20 minutes or until dough is smooth.
Once dough is mixed let it rest for 2 hours. Divide dough evenly into 2 pieces, roll into balls. Place dough balls into an airtight container & cover tightly. Let dough balls proof at room temperature for 6 hours or (suggested) place dough balls in refrigerator for 24-48 hours making sure to bring dough to room temperature before using (roughly 3-4 hours). Recipe can easily be halved, if necessary, for 1 dough ball.
Roasted Onions Preparation (can be made 1 day in advance):
Preheat oven to 350°.
Cut ends off onions & halve them. Remove peels, cut onions into ¼ inch julienne making sure to follow grain of onion. Toss w/olive oil & sea salt.
Place into roasting pan & bake for approximately 45 minutes, stirring every 10 minutes. Roast onions until nicely caramelized & lightly brown in color. Let onions cool completely.
Roasted Radicchio Preparation (can be made 1 day in advance) :
Preheat oven to 450°.
Half & quarter head of radicchio. In large bowl, gently toss radicchio w/olive oil & sea salt. Place on baking sheet & roast until radicchio is lightly browned & cooked through. Let radicchio cool completely. Remove core from each piece & give it a rough chop.
Balsamic Reduction Preparation:
Place balsamic vinegar in saucepan over low heat. Slowly reduce vinegar by half, being careful not to boil as this may cause sugars in vinegar to burn. Vinegar will thicken to syrup consistency. Cool completely.
Place pizza stone in oven & preheat to 500°.
Stretch out dough ball, roughly 11 inches in diameter, & place on wooden pizza peel that has been lightly dusted with cornmeal.
Brush dough w/extra virgin olive oil & sprinkle w/1 teaspoon fresh rosemary. Evenly top dough w/roasted onions, roasted radicchio & fresh ricotta.
Before baking sprinkle pizza w/pinch of grated Grana Padano. Carefully slide pizza onto hot pizza stone & bake 7-10 minutes until browned on all sides or until crust has cooked through. Slide pizza onto wooden peel & remove from oven. Drizzle w/balsamic reduction, cut & serve immediately.
Prepare 2nd pizza in same manner (or freeze dough for later use).
If you are feeling daring, I suggest, grilling your pizzas. You will be pleasantly surprised with the result & this will yield a better pizza than you can get out of the oven.
Get grill nice & hot. Spread out dough to 11 inches & brush w/extra virgin olive oil. Gently pick up dough & place oil side down. This will add extra flavor, help brown the crust & prevent sticking.
Once dough is cooked about halfway (2-4 minutes) brush top & flip over. Top pizza w/ingredients, in order listed on recipe above, & close lid. Cook until cheese has slightly melted & pizza is cooked through, approximately 3-4 minutes.
Remove pizza from grill, drizzle w/balsamic reduction, cut & serve immediately.