- Details
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Parent Category: Recipes
1 1/2 tablespoons olive oil
2 large garlic cloves -- finely chopped
3 cups radicchio -- in 1/2"-wide strips (abt 4 oz)
1 1/4 cups grated Fontina cheese -- - (abt 5 oz)
1 cup thinly-sliced fresh fennel
1/2 cup sliced roasted red peppers -- from a jar
Salt -- to taste
Freshly-ground black pepper -- to taste
1 thin pizza crust -- (10 oz)
2/3 cup crumbled soft fresh goat cheese -- - (abt 3 oz)
Parmesan cheese shavings -- (optional)
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.
