Pizza al Forno with Mushrooms, Gorgonzola, and Radicchio

1. 1

   Prepare a very hot fire (650 to 700F) in a wood-fired oven or cooker.

2. 2

   In a cast-iron skillet or heat-resistant baking dish, heat the 3 tablespoons olive oil over medium heat and saute the mushrooms for 5 minutes, then add the garlic and saute for another 5 minutes.

3. 3

   Remove from the heat and let cool.

4. 4

   In a medium-sized bowl, toss the radicchio with the balsamic vinegar.

5. 5

   Flour a baking peel and shape each dough ball into a 10-inch round on the peel.

6. 6

   Brush with olive oil, being careful not to get oil on the peel.

7. 7

   Sprinkle lightly with sea salt.

8. 8

   Leaving a 1/2-inch border of crust, top with the mushrooms, then the radicchio, thyme, and Gorgonzola.

9. 9

   Drizzle with olive oil (including the edges) and sprinkle again with sea salt.

10. 10

    Slide the pizzas off the peel and onto the oven floor.

11. 11

    Bake for 7 to 10 minutes, rotating once, or until golden on the edges and the cheese is melted.

12. 12

    Let cool for 5 minutes, then cut into wedges and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.