Radicchio Pizza With Gremolata Recipes

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.

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.

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.

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.

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.