Radicchio is a popular vegetable in Italian cooking and its intense flavour pairs well with traditional pizza ingredients such as cheese and pancetta. The bright red leaves also make a dish all the more attractive to look at…
FOR THE DOUGH
300g plain wheat flour
100g strong wheat flour
20g Brewer’s yeast
3 tbsp extra virgin olive oil
FOR THE TOPPING
400g red radicchio, thinly sliced
150g Parmesan cheese
2-3 tbsp balsamic vinegar
4 tbsp extra virgin olive oil
1 tbsp parsley, chopped
salt and pepper
In a bowl, dissolve the yeast in a little lukewarm water. Add oil, 2 tablespoons of flour and stir until thick. Leave to rise in a warm place for 30 minutes.
Pour both flours onto a board, place the block of yeast in the middle, add salt and gradually pour in lukewarm water until the dough becomes soft. Knead energetically for 10 minutes, shape the dough into a ball, lightly flour it and cover with a cloth. Leave to rise in a warm place for 2 hours.
Divide the dough into two portions and using your hands, or a rolling pin, roll out or stretch them until you get two discs 5mm thick. Line two baking tins, leaving an overlapping edge, then brush with oil. Bake at 200°C/Gas Mark 6 for 15 minutes.
Wash the radicchio and stir-fry in a saucepan with 2 tablespoons of oil and a pinch of salt. Sprinkle with balsamic vinegar and add the parsley. Spread the radicchio on the pizza and bake it again for 10 minutes. Dust with Parmesan flakes and pepper, then season with extra virgin olive oil.