19 December 2009

pizza of the week: radicchio, fontina & walnut

Um yeah, I did just do a pizza post. It's not that we actually eat pizza more than once a week, it's more that I really like posting about them. I feel inspired by a blank slab of stretched dough. And, vegetarian pizzas are what I'm really into these days... the options within the plant (and cheese, let's be honest) world are many. I like picking one interesting ingredient and then trying to match it up with friendly partners.

Like tonight's pizza--yep, I'm blogging on a Saturday night; it's how I roll these days--I had some gorgeous, glossy radicchio hiding amongst some braising greens. I'm a big fan of bitter winter greens, so I pulled out a handful of the maroon leaves. Taking cues from some delicious radicchio salads* I've eaten, I put this one together. To me, a bitter green lover, it was delish.


Radicchio, Fontina & Walnut Pizza

Start with basic dough recipe. Chop one clove garlic and steep it in extra virgin olive oil for a few minutes. Roll out your dough and brush with garlic oil. Sprinkle with a handful each of grated mozzarella and fontina cheeses. Chop 6-8 leaves of radicchio into 1/2" strips and sprinkle over pizza. Add a few rings of thinly sliced red onion, 1/4 teaspoon chopped rosemary, and a small handful of chopped walnuts. Spray or drizzle lightly with olive oil and a tiny sprinkling of salt. Bake. Garnish cooked pizza with chopped Italian parsley and a squirt of lemon juice. Slice and serve.


*Speaking of salads: as he was assembling his customary Meat Masterpiece, Toby regarded mine and paraphrased a semi-famous (at least in our house) quote from Alton Brown's hamburger episode: "This is a [pizza]. Not a salad." Wah wah.

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