Pizza with Sauteéd Radicchio

Yield: 4 servings (serving size: 1 wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 347
  • Calories from fat: 23%
  • Fat: 8.7g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 1g
  • Protein: 13.7g
  • Carbohydrate: 54.6g
  • Fiber: 5.5g
  • Cholesterol: 13mg
  • Iron: 3.4mg
  • Sodium: 835mg
  • Calcium: 177mg


  • 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


  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.
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