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3. Turn the dough out onto a floured surface and knead for a few seconds until it forms a smooth round ball. Use a bit of oil to grease a bowl, and place the dough in the bowl. Cover with plastic wrap and let rise in a warm, draft free area until it doubles in size (1-2 hours). The gluten free flours, if you choose to go that route, will not rise like wheat. Don't be discouraged it will still taste good.", "For the topping: In a medium pan, saute the onion and garlic with a splash of olive oil and balsamic vinegar until they wilt and begin to caramelize (5-8 minutes). Toss in the apples and saute on low heat for another 2-3 minute. Set aside. In a large bowl toss shredded radicchio with olive oil and salt and pepper to wilt. With about 30 minutes left on your dough rise, pre-heat the oven to 450?. Did you know woodfire pizza ovens get up to 800 degrees? Crazy, right? When the oven is ready, roll out (or push out if you're like me, shamefully without a rolling pin) onto a pizza stone or cookie sheet. Bake in the oven for 5-7 minutes. Remove from oven, and spread a THIN layer of onions first, and follow by piling up on the radicchio (now a bit wilted). Send it back to the oven for another 5 minutes, then hit it with the broiler until the edges begin to brown just slightly. Remove from oven to cool and sprinkle with fresh parsley leaves and drizzle your slice with a healthy helping of local honey."]
