Cooking / Entrees

Mushroom, Leek and Radicchio Pizza


Mushroom and Leek PizzaWhen I first tried a similar style pizza at Faith & Flower, I wasn’t sure how I was going to feel about it. The idea of radicchio and fennel together seemed odd. Though I was pleasantly surprised at how the cheese created a nice mellow bite in contrast to the stark flavor of the radicchio. I decided to create my own version at home with a mushroom, leek and radicchio pizza. This recipe is easy to prepare (and freeze the other half of for a future date). It has a nice unfussy yet elevated taste to it that works great as an entree or to serve guests as an appetizer.Mushroom and Leek Pizza-1 Mushroom and Leek Pizza-2 Mushroom and Leek Pizza-3 Mushroom and Radicchio Pizza


Mushroom, Leek and Radicchio Pizza
Print Recipe
    Mushroom, Leek and Radicchio Pizza
    Print Recipe
      Pizza Dough - Makes 2-12" Pizzas
      • 4 cups bread flour plus more for rolling
      • 1 tsp. sugar
      • 1 packet instant dry yeast
      • 2 tsp. kosher salt
      • 1 1/2 cups water 110 degrees farenheit
      • 2 tbl. extra virgin olive oil plus 2 teaspoons
      • 1/4 cup extra virgin olive oil plus 2 tablespoons, divided
      • 1/2 lb. chanterelle or shitake mushrooms cleaned and sliced
      • 1 1/2 tbl. fresh thyme finely chopped
      • 1 clove garlic finely chopped, divided in half
      • 1 medium lemon juiced
      • 1/2 small radicchio trimmed with outer leaves discarded
      • 1 tbl. fresh rosemary finely chopped
      • 3/4 lb. taleggio rind removed, finely chopped
      Pizza Dough
      1. Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine.
      2. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball.
      3. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball.
      4. If the dough is too dry, add additional water, 1 tablespoon at a time.
      5. If the dough is too dry, add additional water, 1 tablespoon at a time.
      6. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
      7. Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour.
      8. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces.
      9. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.
      10. On a floured board, stretch and roll each half of the pizza dough into a 12" round (if only making one pizza, roll the other half of the dough into a ball and immediately put in a freezer).
      1. Preheat the oven to 500° (if you have a pizza stone, place it in the oven while it preheats).
      2. In a large skillet set over high heat, add ¼ cup of the olive oil and the mushrooms.
      3. Cook the mushrooms, tossing often, until the water that is released from them evaporates and the mushrooms begin to brown, about 7 to 10 minutes.
      4. Add the thyme and half of the garlic and cook for 30 seconds, stirring constantly.
      5. Add the lemon juice and season with salt and pepper.
      6. Remove the pan from the heat and set aside.
      7. In another large skillet set over medium heat, warm the remaining 2 tablespoons of olive oil.
      8. Add the remaining garlic and stir until the garlic turns golden, about 30 seconds.
      9. Add the radicchio, leek and rosemary and season with salt and pepper.
      10. Cook, stirring occasionally, until the vegetables are wilted, about 8 to 10 minutes.
      11. Place one of the rounds on a floured pizza peel or pan.
      12. Place half of the Taleggio on the round.
      13. Scatter half of the mushrooms and half of the radicchio-leek mixture evenly over the pizza, slide onto the preheated stone and bake until crisp and golden, about 8 to 10 minutes.
      14. Repeat with the second half of pizza dough (if making both) and serve hot.
      15. Note: I made only one pizza and froze the dough and vegetable mixture separately. A month later I took it out of the freezer and this heated up deliciously as an appetizer for guests.
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