Best Radicchio Pizza With Gremolata Recipes

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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

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.

GRILLED RADICCHIO AND SPICY ITALIAN SAUSAGE PIZZA



Grilled Radicchio and Spicy Italian Sausage Pizza image

Provided by Food Network

Time 3h35m

Yield 2 to 3 pizzas

Number Of Ingredients 14

4 heads radicchio
1/2 cup balsamic vinegar
1/4 cup olive oil
1 tablespoon red chili flakes
1 head garlic, peeled and finely chopped
Pizza Dough, recipe follows
3 sprigs fresh rosemary, leaves finely chopped
1 pound fresh spicy Italian sausage
4 ounces taleggio cheese, sliced into 2- by 1/2-inch slices
Kosher salt
3 1/2 cups "00" flour
1 teaspoon dry active yeast
1/2 tablespoon sugar
1 tablespoon extra-virgin olive oil, for oiling the bowl

Steps:

  • Remove the stems and quarter the radicchio heads. Mix the balsamic, olive oil, chili flakes and chopped garlic to make a marinade. Submerge the radicchio, cut-side down, in the marinade for 1 hour prior to grilling.
  • Crumble the sausage into a medium saucepan and cook over medium-high heat until fully rendered and slightly browned, 8 to 12 minutes. Using a slotted spoon, remove the cooked sausage to a tray lined with paper towels.
  • Remove the radicchio from the marinade, reserving the marinade itself for dressing the finished radicchio. Grill the radicchio over an open flame starting with the cut-side down, and rotating until slightly charred on the outside (we suggest a charcoal grill, but if not using an outdoor grill, a griddle or grill pan would suffice). Once cooked, remove to a tray to cool. When the radicchio is cool, chop into 1-inch squares and toss with the reserved marinade.
  • Roll out the pizza dough into three 12-inch circles, 1/4-inch thick.
  • Start by grilling 1 pizza over medium-high heat on the grill. Once the bottom has a slight char, flip the pizza and top with some of the grilled radicchio, cooked sausage, chopped rosemary and taleggio slices (about 3 per pizza). Cover with the grill lid to melt the cheese and crisp the bottom, just a few minutes. Remove the pizza from the grill with a wide spatula to a cutting board. Let cool for a few minutes, and then slice into 6 or 8 pieces. Repeat with the remaining dough and ingredients.
  • Combine the flour, 3/4 cup water, yeast and sugar in the mixing bowl of a stand mixer. Knead on medium speed for 10 minutes. Place in an oiled bowl and allow the dough to rest for 1 hour, covered, in a draft-free spot.
  • Punch down and shape the dough into two to three 10-ounce balls. Allow to proof on an oiled tray or container covered with a towel or lid until almost doubled in size.

GORGONZOLA DOLCE, FINGERLING POTATOES, RADICCHIO, AND ROSEMARY



Gorgonzola Dolce, Fingerling Potatoes, Radicchio, and Rosemary image

This was one of the original ten pizzas we served at the Pizzeria. I knew I wanted to offer a potato pizza, and I love the combination of potatoes and Gorgonzola.

Yield makes 1 pizza (serves 1)

Number Of Ingredients 8

1 round of Nancy's Pizza Dough (page 126)
1 tablespoon extra-virgin olive oil
Kosher salt
2 cups thinly sliced radicchio
6 ounces roasted fingerling potatoes (about 4 potatoes; see Smashed Potatoes with Rosemary, page 255)
3 ounces Gorgonzola dolce, crumbled
2 ounces low-moisture mozzarella, cut into 1/2-inch cubes
1 teaspoon fresh rosemary tufts

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)

MOZZARELLA WITH CHARRED RADICCHIO AND SALSA VERDE



Mozzarella With Charred Radicchio and Salsa Verde image

A simple, pleasurable contrast: Sweet, milky mozzarella is paired here with slightly bitter radicchio, blackened and smoky from high heat. Coating both is a salsa verde made with extra-virgin olive oil, green herbs and a touch of caper and lemon. You want really good mozzarella, and it must not be served straight from the refrigerator. Allow it to come to cool room temperature, and it will taste a thousand times better (this is true of most cheeses, by the way).

Provided by David Tanis

Categories     salads and dressings, vegetables, appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

2 radicchio heads, outer leaves removed
3/4 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and black pepper
1/2 cup chopped flat-leaf parsley, leaves and tender stems
1/2 cup chopped cilantro, leaves and tender stems
2 tablespoons finely cut chives or scallion tops
1 tablespoon roughly chopped capers
1 teaspoon grated lemon zest, plus 2 tablespoons lemon juice (from 1 lemon)
1/2 teaspoon sumac (optional)
1 pound fresh mozzarella, at cool room temperature

Steps:

  • Heat oven to 475 degrees. Cut radicchio heads in half, from top to bottom. Cut each half into 2 or 3 large wedges. Drizzle each piece lightly with oil and season with salt and pepper. Lay them on a baking sheet and place on the top oven shelf. Roast until radicchio wedges are somewhat softened and charred at the edges, about 15 minutes. (Alternatively, cook the radicchio under the broiler, on the grill, or in batches on the stovetop in a cast-iron pan over high heat.)
  • As radicchio cooks, put parsley, cilantro, chives, capers and lemon zest in a small bowl. Stir in 3/4 cup oil, the lemon juice and sumac, if using. Season with salt and pepper.
  • Cut the mozzarella crosswise into 1/4-inch slices. For each serving, put 2 or 3 slices on one side of the plate. Set 2 wedges charred radicchio beside the mozzarella. Spoon 2 to 3 tablespoons salsa verde in the middle.

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