Best Radicchio Pizza With Gremolata Recipes

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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.

CARAMELIZED ONION, RADICCHIO, AND GOAT CHEESE PIZZETTES



Caramelized Onion, Radicchio, and Goat Cheese Pizzettes image

"This favorite was inspired by my wife's penchant for sweet onions and mine for bitter greens," says Joe Archibald of Kensington, Connecticut. "The creaminess of the chèvre is set off nicely by the tartness of the vinegar." Active time: 20 min Start to finish: 1 1/2 hr

Yield Makes 4 individual pizzas

Number Of Ingredients 10

1 lb red onions, thinly sliced (4 cups)
3 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar
1/2 lb radicchio, chopped (3 1/2 cups)
1 lb pizza/bread dough
All-purpose flour for dusting
Cornmeal for dusting
3 oz soft mild goat cheese, crumbled
2 teaspoons fresh thyme, chopped
a large pizza stone (at least 14 inches across), baker's peel

Steps:

  • Preheat oven to 500°F. Set stone on lowest rack of oven at least 1 hour before baking pizza (if you have a gas stove, stone can go directly on oven floor).3Cook onions in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until deep golden, about 15 minutes. Remove from heat and stir in vinegar, radicchio, and salt and pepper to taste.
  • Divide dough into quarters on a flour-dusted surface and gently stretch each piece into a thin disk about 6 inches across. Dust baker's peel with cornmeal and put 2 disks on it.
  • Jerk peel once or twice; if dough sticks, lift and sprinkle more cornmeal underneath. Top each disk on peel with one fourth of onion mixture, goat cheese, and thyme, leaving a 3/4-inch border.
  • Line up far edge of peel with far edge of stone in oven. Tilt peel, jerking it gently to start pizzas moving, and once edge of pizza touches stone, quickly pull peel back to transfer pizzas to stone. Bake pizzas until dough is crisp and golden, 8 to 12 minutes. Transfer with peel to a cutting board.
  • Cut pizzas into slices and serve immediately. Make 2 more pizzas in same manner.

GRILLED RADICCHIO



Grilled Radicchio image

Grilling radicchio not only gives it a smoky flavor but it also tames the bitterness it has when raw. This recipe is simple to prepare and would pair nicely with any grilled meat.

Provided by Soup Loving Nicole

Categories     100+ Everyday Cooking Recipes     Vegan

Time 15m

Yield 4

Number Of Ingredients 5

1 head radicchio, quartered
3 tablespoons extra virgin olive oil, divided
1 teaspoon salt
1 teaspoon Dijon mustard
1 teaspoon balsamic vinegar

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Place radicchio in a large bowl. Add 1 tablespoon olive oil and salt; toss to coat.
  • Whisk together remaining 2 tablespoons olive oil, mustard, and vinegar in a separate bowl. Set aside.
  • Grill radicchio on the preheated grill for 3 minutes on each side. Transfer to a serving dish and drizzle reserved dressing over the top. Serve immediately.

Nutrition Facts : Calories 104.7 calories, Carbohydrate 2.7 g, Fat 10.3 g, Fiber 0.4 g, Protein 0.7 g, SaturatedFat 1.4 g, Sodium 623.9 mg, Sugar 0.5 g

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



Grilled Radicchio image

Provided by Moira Hodgson

Categories     easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

4 heads radicchio, halved
6 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper to taste
2 tablespoons balsamic vinegar (or to taste)
1 tablespoon fresh thyme leaves

Steps:

  • Preheat coals.
  • Cut the radicchio heads in half. Brush all over with half the olive oil. Season to taste with salt and pepper.
  • Place the radicchio on a rack and grill, turning once, until the leaves are lightly charred and wilted. Sprinkle with the remaining oil, vinegar and thyme leaves and serve.

Nutrition Facts : @context http, Calories 217, UnsaturatedFat 17 grams, Carbohydrate 7 grams, Fat 21 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 350 milligrams, Sugar 2 grams

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