CHANTERELLE, RADICCHIO PIZZA

CHANTERELLE, RADICCHIO PIZZA image

Categories Cheese

Number Of Ingredients 11

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6 tablespoons extra-virgin olive oil, divided
8 ounces fresh chanterelles, cleaned, sliced
1 1/2 tablespoons plus 2 teaspoons finely chopped fresh thyme, divided
1 teaspoon fresh lemon juice
3 cups thinly sliced radicchio (about 1 small head)
1 large leek (white and pale green parts only), halved lengthwise, thinly sliced crosswise
1 1/2 pounds fresh pizza dough*
1 cup (packed) Italian Fontina (such as Val d'Aosta), coarsely grated (about 4 ounces)
1 8-ounce ball fresh water-packed mozzarella cheese,** drained, halved, thinly sliced
2 ounces thinly sliced pancetta (Italian bacon), very coarsely chopped, divided
Read More http://www.epicurious.com/recipes/food/views/Chanterelle-Radicchio-and-Pancetta-Pizzas-350765#ixzz2YS7boeis

Steps:

Place pizza stone in oven. Preheat oven to 500°F. Heat 4 tablespoons oil in large skillet over high heat. Add mushrooms; sprinkle with salt and pepper. Sauté until beginning to brown, about 5 minutes. Add 1/2 tablespoon thyme; stir 30 seconds. Mix in 1 teaspoon lemon juice and season to taste with salt and pepper. Transfer to small bowl. Heat remaining 2 tablespoons oil in same skillet over high heat. Add radicchio, leek, and 1 tablespoon thyme; sprinkle with salt and pepper. Sauté vegetables until just wilted, about 2 minutes. Transfer to medium bowl. Divide pizza dough in half. Stretch and roll out each half on floured work surface to 101/2-inch round. Scatter half of Fontina and half of mozzarella on each round. Top each with radicchio mixture, then mushroom mixture. Sprinkle each with half of pancetta and 1 teaspoon thyme. Read More http://www.epicurious.com/recipes/food/views/Chanterelle-Radicchio-and-Pancetta-Pizzas-350765#ixzz2YS7jHWXl