Recipe by Cooking Light June 2000


Credit: Randy Mayor

Recipe Summary test

4 servings (serving size: 1 wedge)


Ingredient Checklist


Instructions Checklist
  • 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.

  • Preheat oven to 500°.

  • 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.

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

Nutrition Facts

347 calories; calories from fat 23%; fat 8.7g; saturated fat 2.9g; mono fat 4.1g; poly fat 1g; protein 13.7g; carbohydrates 54.6g; fiber 5.5g; cholesterol 13mg; iron 3.4mg; sodium 835mg; calcium 177mg.