Advertisement
Home Snacks and sides

Radicchio, pancetta and balsamic onion pizza

Australian Gourmet Traveller recipe for radicchio, pancetta and balsamic onion pizza.
Radicchio, pancetta and balsamic onion pizza

Radicchio, pancetta and balsamic onion pizza

Luke Burgess

Ingredients

Method

Main

1.Heat 2 tbsp olive oil in a frying pan, add onion and cook over medium heat for 10 minutes or until caramelised, add balsamic vinegar and cook for a further 2 minutes or until balsamic is thick and syrupy.
2.Heat 2 tbsp oil in a separate frying pan, add raddichio and cook over medium-high heat, turning occasionally, for 5 minutes until wilted.
3.On a lightly floured work surface roll out a quarter of the dough to a 25cm round. Spread a quarter of the passata over dough, top with a quarter of the feta, onion, pancetta and raddichio and cook on a preheated pizza stone (see note) or heavy oven tray at 250C for 10 minutes or until golden. Repeat with remaining ingredients and season to taste with sea salt and freshly ground black pepper. Serve drizzled with extra-virgin olive oil.

Note Radicchio di Treviso, prized for its sweet, mild flavour when cooked, is one of the oldest of the Italian radicchi. Pizza stones, which ensure crisp-based pizza, are available from Italian delicatessens and food stores.

This recipe is from the May 2006 issue of Australian Gourmet Traveller.

Notes

Related stories


Advertisement
Advertisement