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Pizza with Sauteéd Radicchio

Randy Mayor
Yield 4 servings (serving size: 1 wedge)

Ingredients

  • 2 teaspoons olive oil
  • 3 cups thinly sliced Vidalia or other sweet onion (about 12 ounces)
  • 6 cups coarsely chopped radicchio (about 8 ounces) or escarole
  • 1/2 teaspoon salt
  • 2 garlic cloves, minced
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon black pepper
  • 1/2 recipe Whole-Wheat Pizza Dough
  • Cooking spray
  • 1 tablespoon yellow cornmeal
  • 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
  • 1/4 cup part-skim ricotta cheese

Nutrition Information

  • calories 347
  • caloriesfromfat 23 %
  • fat 8.7 g
  • satfat 2.9 g
  • monofat 4.1 g
  • polyfat 1 g
  • protein 13.7 g
  • carbohydrate 54.6 g
  • fiber 5.5 g
  • cholesterol 13 mg
  • iron 3.4 mg
  • sodium 835 mg
  • calcium 177 mg

How to Make It

  1. Heat oil in a large cast-iron or nonstick skillet over medium-high heat. Add onion, and saute 5 minutes, stirring frequently. Continue cooking 10 to 15 minutes or until deep golden brown, stirring frequently. Add radicchio and salt; saute 5 minutes or until wilted. Add garlic; cook 1 minute. Remove from heat; stir in vinegar. Sprinkle with black pepper.

  2. Preheat oven to 500°.

  3. Roll dough into a 12-inch circle on a lightly floured surface. Place pizza dough on a 12-inch pizza pan or baking sheet coated with cooking spray and sprinkled with cornmeal. Crimp edges of pizza dough with fingers to form a rim. Sprinkle mozzarella cheese on crust. Top with radicchio mixture. Drop ricotta by teaspoonfuls onto the radicchio mixture.

  4. Bake pizza at 500° for 15 minutes or until browned. Cut the pizza into 4 wedges.