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1
Remove the stems and quarter the radicchio heads.
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2
Mix the balsamic, olive oil, chili flakes and chopped garlic to make a marinade.
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3
Submerge the radicchio, cut-side down, in the marinade for 1 hour prior to grilling.
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4
Crumble the sausage into a medium saucepan and cook over medium-high heat until fully rendered and slightly browned, 8 to 12 minutes.
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5
Using a slotted spoon, remove the cooked sausage to a tray lined with paper towels.
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6
Remove the radicchio from the marinade, reserving the marinade itself for dressing the finished radicchio.
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7
Grill the radicchio over an open flame starting with the cut-side down, and rotating until slightly charred on the outside (we suggest a charcoal grill, but if not using an outdoor grill, a griddle or grill pan would suffice).
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8
Once cooked, remove to a tray to cool.
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9
When the radicchio is cool, chop into 1-inch squares and toss with the reserved marinade.
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10
Roll out the pizza dough into three 12-inch circles, 1/4-inch thick.
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11
Start by grilling 1 pizza over medium-high heat on the grill.
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12
Once the bottom has a slight char, flip the pizza and top with some of the grilled radicchio, cooked sausage, chopped rosemary and taleggio slices (about 3 per pizza).
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13
Cover with the grill lid to melt the cheese and crisp the bottom, just a few minutes.
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14
Remove the pizza from the grill with a wide spatula to a cutting board.
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15
Let cool for a few minutes, and then slice into 6 or 8 pieces.
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16
Repeat with the remaining dough and ingredients.
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17
Combine the flour, 3/4 cup water, yeast and sugar in the mixing bowl of a stand mixer.
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18
Knead on medium speed for 10 minutes.
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19
Place in an oiled bowl and allow the dough to rest for 1 hour, covered, in a draft-free spot.
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20
Punch down and shape the dough into two to three 10-ounce balls.
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21
Allow to proof on an oiled tray or container covered with a towel or lid until almost doubled in size.
