Chanterelle, Radicchio, And Pancetta Pizzas Recipe

Name: Chanterelle, Radicchio, And Pancetta Pizzas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons extra-virgin olive oil, divided; 8 ounces fresh chanterelles, cleaned, sliced; 1 1/2 tablespoons plus 2 teaspoons finely chopped fresh thyme, divided; 1 teaspoon fresh lemon juice; 3 cups thinly sliced radicchio (about 1 small head); 1 large leek (white and pale green parts only), halved lengthwise, thinly sliced crosswise; 1 1/2 pounds fresh pizza dough*; 1 cup (packed) Italian Fontina (such as Val d'Aosta), coarsely grated (about 4 ounces); 1 8-ounce ball fresh water-packed mozzarella cheese,** drained, halved, thinly sliced; 2 ounces thinly sliced pancetta (Italian bacon), very coarsely chopped, divided

Servings: persons

6 tablespoons extra-virgin olive oil, divided
8 ounces fresh chanterelles, cleaned, sliced
1 1/2 tablespoons plus 2 teaspoons finely chopped fresh thyme, divided
1 teaspoon fresh lemon juice
3 cups thinly sliced radicchio (about 1 small head)
1 large leek (white and pale green parts only), halved lengthwise, thinly sliced crosswise
1 1/2 pounds fresh pizza dough*
1 cup (packed) Italian Fontina (such as Val d'Aosta), coarsely grated (about 4 ounces)
1 8-ounce ball fresh water-packed mozzarella cheese,** drained, halved, thinly sliced
2 ounces thinly sliced pancetta (Italian bacon), very coarsely chopped, divided

1
Place pizza stone in oven. Preheat oven to 500u00b0F. Heat 4 tablespoons oil in large skillet over high heat. Add mushrooms; sprinkle with salt and pepper. Saute until beginning to brown, about 5 minutes. Add 1/2 tablespoon thyme; stir 30 seconds. Mix in 1 teaspoon lemon juice and season to taste with salt and pepper. Transfer to small bowl.
2
Heat remaining 2 tablespoons oil in same skillet over high heat. Add radicchio, leek, and 1 tablespoon thyme; sprinkle with salt and pepper. Saute vegetables until just wilted, about 2 minutes. Transfer to medium bowl.
3
Divide pizza dough in half. Stretch and roll out each half on floured work surface to 101/2-inch round. Scatter half of Fontina and half of mozzarella on each round. Top each with radicchio mixture, then mushroom mixture. Sprinkle each with half of pancetta and 1 teaspoon thyme.
4
Bake pizzas, 1 at a time, on pizza stone until crisp and golden, about 12 minutes.
5
*
6
**

275

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 tablespoons extra-virgin olive oil, divided, 8 ounces fresh chanterelles, cleaned, sliced, 1 1/2 tablespoons plus 2 teaspoons finely chopped fresh thyme, divided, 1 teaspoon fresh lemon juice, and more.

Yes, Chanterelle, Radicchio, And Pancetta Pizzas falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chanterelle, Radicchio, And Pancetta Pizzas

How did you like this recipe?

Frequently Asked Questions