Radicchio Pizza With Gremolata Recipes

RADICCHIO PIZZA WITH GREMOLATA

Steps:

• Remove dough from refrigerator 90 minutes before baking. An hour before baking, heat oven with a baking stone set on its floor to its highest temperature. If it has a convection fan, turn it on.
• Mix the parsley, garlic, citrus zests and 2 tablespoons of the oil. Add salt and fresh ground pepper until the flavor is strong and sharp. Let the gremolata sit for at least 30 minutes, or up to two hours.
• On a floured surface, pull one ball of dough into a disk with your fingers, then press down and fan out your hands until the dough is about 12 inches across, about 1/8-inch thick in the center and 1/4-inch thick around the edge.
• Gently drag dough onto a floured pizza peel, preferably metal. Working efficiently so the dough does not stick to the peel, scatter with 1/4 of the grated cheese, 1/4 of the mozzarella and, last, 1/4 of the radicchio - it will look like too much, but it will cook down. Sprinkle with olive oil and a pinch of salt. Quickly open the oven and slide pizza onto stone. Bake for 6 to 8 minutes, until crust is puffy and radicchio is wilted and charred. Meanwhile, prepare next pizza and repeat with remaining dough and toppings. Let each pizza rest for one minute before spooning 1/4 of the gremolata over it and slicing.

RADICCHIO, FONTINA, AND GOAT CHEESE PIZZA

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.

GORGONZOLA DOLCE, FINGERLING POTATOES, RADICCHIO, AND ROSEMARY

Steps:

• Prepare and stretch the dough and preheat the oven according to the instructions given in "Nancy's Scuola di Pizza" (page 128).
• Brush the rim of the dough with the olive oil and season the entire surface with salt. Lay the radicchio over the surface of the pizza. Break the potatoes into 1-inch chunks and scatter them over the radicchio. Scatter the Gorgonzola and mozzarella around the potatoes and sprinkle the rosemary over the pizza. Slide the pizza into the oven and bake until the cheese is melted and the crust is golden brown, 8 to 12 minutes. Remove the pizza from the oven, cut it into quarters, and serve.
• Petite Arvine (Valle D'Aosta)