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White pizza with radicchio, mushrooms, and gorgonzola cheese

1 (4-oz) ball fresh mozarella

1 large head radicchio

olive oil

sea salt and freshly ground pepper

1 large portobello mushroom

pizza dough

3 oz gorgonzola cheese

 

Preaheat the oven to 475 degrees.  Thinly slice the mozarella and set on paper towels to drain.  Cut the radicchio into wedges about 2 inches thick. Brush with olive oil and season with salt and pepper.  Heat a cast iron pan and, when hot, add the radicchio.  Reduce heat to medium and cook for 5 minutes,  pressing lightly to open the leaves.  Turn and cook the other side until the leaves are brownish but seared in places, another 5 to 7 minutes.  Remove and chop coarsely.  Remove the stem and scrape the gills from the mushroom.  Slice into 1/2-inch strips.  Add 1 TBS oil to the skillet, then saute the mushroom over high heat until browned.  Remove and season with salt and pepper.  Roll or press the dough into a 12-inch cirle, leaving the edge slightly raised.  Transfer to a pizza pan, or, if using a stone, a peel dusted with cornmeal.  Coat the crust with olive oil and chopped garlic (we even used garlic powder once when we didn't have any garlic).  Lay the mozarella over the dough, add the radicchio and mushrooms, and bake for 10 minutes.  Add the gorgonzola cheese and continue baking until the cheese is melted and the crust is browned, 10 minutes longer.  Season with salt and pepper, then cut into wedges and serve.

Recipe from Local Flavors by Deborah Madison