Mozzarella, radicchio, stracciatella, hazelnuts. Inspired by Radicchio from the menu of L'Oliva in Bari.
Ingredients
Preparation
- 1
Slice the radicchio and briefly pan-fry it in a dry pan. Toast and chop the nuts.
Radicchio can be distinctly bitter. A quick sauté softens the flavor, and toasted nuts add crunch. Do not cover them entirely with stracciatella after baking.
- 2
Stretch out a 250 g portion of dough and leave a free rim. This composition does not require a separate base sauce.
- 3
Before baking, spread the weighed toppings: mozzarella, radicchio.
- 4
Bake according to the temperature and time appropriate for your dough and oven, until the base is cooked through and the rim is browned.
- 1
Ingredients added after baking: stracciatella, hazelnuts.
Plan your whole pizza night
Baking more than one pizza? Pandough PizzaPlan ties the night together:
- Pick your Combinations and set the order you'll bake them in.
- Tick off every topping from one combined shopping list.
- On bake day, run your Mise en place to confirm everything's prepped.
- Open the preparation list so you never miss a pizza or a topping.
