Chanterelle, Radicchio, and Pancetta Pizzas
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 pizzas
- 1 teaspoon fresh lemon juice
- 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
- 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
- Carbohydrate 48 g(16%)
- Cholesterol 46 mg(15%)
- Fat 28 g(42%)
- Fiber 4 g(16%)
- Protein 19 g(38%)
- Saturated Fat 10 g(51%)
- Sodium 891 mg(37%)
- Calories 518
Preparation Place pizza stone in oven. Preheat oven to 500°F. Heat 4 tablespoons oil in large skillet over high heat. Add mushrooms; sprinkle with salt and pepper. Sauté 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. Heat remaining 2 tablespoons oil in same skillet over high heat. Add radicchio, leek, and 1 tablespoon thyme; sprinkle with salt and pepper. Sauté vegetables until just wilted, about 2 minutes. Transfer to medium bowl. 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. Bake pizzas, 1 at a time, on pizza stone until crisp and golden, about 12 minutes. *Fresh pizza dough can be found at Italian markets and some specialty foods stores. **Sold at many supermarkets and at Italian markets and specialty foods stores. If unavailable, regular mozzarella can be substituted.
Preparation Place pizza stone in oven. Preheat oven to 500°F. Heat 4 tablespoons oil in large skillet over high heat. Add mushrooms; sprinkle with salt and pepper. Sauté 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. Heat remaining 2 tablespoons oil in same skillet over high heat. Add radicchio, leek, and 1 tablespoon thyme; sprinkle with salt and pepper. Sauté vegetables until just wilted, about 2 minutes. Transfer to medium bowl. 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. Bake pizzas, 1 at a time, on pizza stone until crisp and golden, about 12 minutes. *Fresh pizza dough can be found at Italian markets and some specialty foods stores. **Sold at many supermarkets and at Italian markets and specialty foods stores. If unavailable, regular mozzarella can be substituted.
