Ingredients Jump to Instructions ↓

  1. 1 1/2 tablespoons 22ml Olive oil

  2. 2 tablespoons 30ml Garlic cloves - finely chopped (large)

  3. 3 cups 711ml Radicchio in

  4. 1/2"-wide strips - (abt 4 oz)

  5. 1 1/4 cups 182g / 6.4oz Grated Fontina cheese - (abt 5 oz)

  6. 1 cup 237ml Thinly-sliced fresh fennel

  7. 1/2 cup 118ml Sliced drained roasted red peppers - from a jar Salt - to taste Freshly-ground black pepper - to taste

  8. 1 Purchased fully-baked thin pizza crust - (10 oz)

  9. 2/3 cup 97g / 3.4oz Crumbled soft fresh goat cheese -

  10. 3 o

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. This recipe yields 6 servings.


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