Radicchio, Fontina, And Goat Cheese Pizza

Recipe Ingredients

1 1/2 tablespoons	22ml	Olive oil
2 tablespoons	30ml	Garlic cloves - finely chopped (large)
3 cups	711ml	Radicchio in 1/2"-wide strips - (abt 4 oz)
1 1/4 cups	182g / 6.4oz	Grated Fontina cheese - (abt 5 oz)
1 cup	237ml	Thinly-sliced fresh fennel
1/2 cup	118ml	Sliced drained roasted red peppers - from a jar
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Purchased fully-baked thin pizza crust - (10 oz)
2/3 cup	97g / 3.4oz	Crumbled soft fresh goat cheese - (abt 3 o
		= (such as Montrachet_
		Parmesan cheese shavings - (optional)

Recipe Instructions

Position rack in center of oven and preheat to 425 degrees. 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.

This recipe yields 6 servings.

Source:
Bon Appetit, March 2001

Rating

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1.5 (2 votes)

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