- 80 ml (1/3 cup) olive oil
- 3 Spanish onions, cut into thin wedges
- 2 tbsp balsamic vinegar
- 3 radicchio di Treviso, quartered (see note)
- 1 qty <a href="http://www.gourmettraveller.com.au/pizza-dough.htm">pizza dough</a>
- 180 ml (¾ cup) tomato passata
- 80 gm marinated goat’s feta
- 120 gm flat pancetta, cut into 5mm pieces
- To serve: extra-virgin olive oil
- 1Heat 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.
- 2Heat 2 tbsp oil in a separate frying pan, add raddichio and cook over medium-high heat, turning occasionally, for 5 minutes until wilted.
- 3On 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.
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