Best Radicchio Fontina And Goat Cheese Pizza Recipes

PENNE WITH RADICCHIO AND GOAT CHEESE

Penne With Radicchio and Goat Cheese image

I sauté most of the radicchio in this recipe in olive oil with garlic and chile flakes, but I hold some back to add at the end for color and texture. The cooked radicchio sweetens a bit but still has a bitter edge. Just before tossing with the cooked pasta I ladle in some cooking water from the pasta, which you should be careful not to over-salt, add the goat cheese and stir until it has melted. The result is irresistible. It will work just as well with other bitter greens like endive and dandelions, as well as with blanched greens like kale.

Provided by Martha Rose Shulman

Categories dinner, vegetables, main course

Time 20m

Yield Serves 4

Number Of Ingredients 8

Ingredients

1 1/2 pounds radicchio (2 large or 4 smaller)
Salt to taste
3/4 pound penne
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/4 to 1/2 teaspoon red pepper flakes
3 ounces soft goat cheese (to taste)
2 tablespoons minced chives

Steps:

Quarter and core radicchio, then cut crosswise into 1/2-inch wide strips. Set aside 2 cups of the cut up radicchio.
Bring a large pot of water to a boil for the pasta and salt generously (but not too generously as you will add some of this water to the radicchio). Add pasta.
Meanwhile, heat olive oil over medium heat in a large heavy skillet or wide saucepan and add garlic and red pepper flakes. As soon as it begins to sizzle and smell fragrant add radicchio, except for the 2 cups you set aside, and salt to taste. Stir together until radicchio has wilted, about 5 minutes.
When pasta is just about ready, using a ladle transfer 1/2 cup of the pasta cooking water to pan with radicchio. Add goat cheese and stir together. Stir in radicchio you set aside. Drain pasta and add to pan with cooked radicchio and goat cheese. Add chives, toss together, and serve at once.

Nutrition Facts : @context http, Calories 473, UnsaturatedFat 8 grams, Carbohydrate 72 grams, Fat 13 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 666 milligrams, Sugar 3 grams

RADICCHIO, FONTINA, AND GOAT CHEESE PIZZA

Radicchio, Fontina, and Goat Cheese Pizza image

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

Ingredients

1 1/2 tablespoons olive oil
2 large garlic cloves, finely chopped
3 cups 1/2-inch-wide strips radicchio (about 4 ounces)
1 1/4 cups grated Fontina cheese (about 5 ounces)
1 cup thinly sliced fresh fennel (from 1 medium bulb)
1/2 cup sliced drained roasted red peppers from jar
1 10-ounce purchased fully baked thin pizza crust
2/3 cup crumbled soft fresh goat cheese (such as Montrachet; about 3 ounces)
Parmesan cheese shavings (optional)

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.