Recipe courtesy of Terrence Gallivan
and
Seth Siegel-Gardner
Grilled Radicchio and Spicy Italian Sausage Pizza
- Level: Intermediate
- Yield: 2 to 3 pizzas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 447
- Total Fat
- 24
- Saturated Fat
- 8
- Carbohydrates
- 41
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 15
- Cholesterol
- 43
- Sodium
- 443
- Total: 3 hr 35 min
- Prep: 45 min
- Inactive: 2 hr
- Cook: 50 min
Ingredients
4 heads radicchio
1/2 cup balsamic vinegar
1/4 cup olive oil
1 tablespoon red chili flakes
1 head garlic, peeled and finely chopped
Pizza Dough, recipe follows
3 sprigs fresh rosemary, leaves finely chopped
1 pound fresh spicy Italian sausage
4 ounces taleggio cheese, sliced into 2- by 1/2-inch slices
Kosher salt
Pizza Dough:
3 1/2 cups "00" flour
1 teaspoon dry active yeast
1/2 tablespoon sugar
1 tablespoon extra-virgin olive oil, for oiling the bowl
Directions
- Remove the stems and quarter the radicchio heads. Mix the balsamic, olive oil, chili flakes and chopped garlic to make a marinade. Submerge the radicchio, cut-side down, in the marinade for 1 hour prior to grilling.
- Crumble the sausage into a medium saucepan and cook over medium-high heat until fully rendered and slightly browned, 8 to 12 minutes. Using a slotted spoon, remove the cooked sausage to a tray lined with paper towels.
- Remove the radicchio from the marinade, reserving the marinade itself for dressing the finished radicchio. Grill the radicchio over an open flame starting with the cut-side down, and rotating until slightly charred on the outside (we suggest a charcoal grill, but if not using an outdoor grill, a griddle or grill pan would suffice). Once cooked, remove to a tray to cool. When the radicchio is cool, chop into 1-inch squares and toss with the reserved marinade.
- Roll out the pizza dough into three 12-inch circles, 1/4-inch thick.
- Start by grilling 1 pizza over medium-high heat on the grill. Once the bottom has a slight char, flip the pizza and top with some of the grilled radicchio, cooked sausage, chopped rosemary and taleggio slices (about 3 per pizza). Cover with the grill lid to melt the cheese and crisp the bottom, just a few minutes. Remove the pizza from the grill with a wide spatula to a cutting board. Let cool for a few minutes, and then slice into 6 or 8 pieces. Repeat with the remaining dough and ingredients.
Pizza Dough:
- Combine the flour, 3/4 cup water, yeast and sugar in the mixing bowl of a stand mixer. Knead on medium speed for 10 minutes. Place in an oiled bowl and allow the dough to rest for 1 hour, covered, in a draft-free spot.
- Punch down and shape the dough into two to three 10-ounce balls. Allow to proof on an oiled tray or container covered with a towel or lid until almost doubled in size.