Chanterelle, Radicchio Pizza Recipe

Name: Chanterelle, Radicchio Pizza
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; Read More http://www.epicurious.com/recipes/food/views/Chanterelle-Radicchio-and-Pancetta-Pizzas-350765#ixzz2YS7boeis

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
Read More http://www.epicurious.com/recipes/food/views/Chanterelle-Radicchio-and-Pancetta-Pizzas-350765#ixzz2YS7boeis

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
Read More http://www.epicurious.com/recipes/food/views/Chanterelle-Radicchio-and-Pancetta-Pizzas-350765#ixzz2YS7jHWXl

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.

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

You need 11 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 Pizza 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 Pizza

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