Monday, March 7, 2011
I thought I'd be a little clever. I whipped up a pizza dough and searched through the fridge for an interesting filling. I landed on radicchio. I sautéed it in olive oil and garlic with big chunks of salty Jamon Serrano. I let the mixture cool while I mixed together ricotta cheese, parmesan, oregano, parsley, a touch of cream and S&P. I spread the ricotta mixture on half of the rolled dough, layered the soft radicchio on top, sealed the edges and baked for 15 minutes at 500º. James might have suspected my fridge clearing motives, but hot pizza dough with toasty cheese is hard to resist no matter the reason.