I first learned how to make this pizza from my friend Liz. She used a super groovy organic, sourdough spelt crust from Berkshire Mountain Bakery in Woodstock, NY. Really, any whole grain crust will do. Christopher and I went to visit her at her amazing home in Woodstock. She picked us up from the train station with treats that she made for us; nori rolls with endive and walnuts (recipe to come!). She took us on a hike... then we all drove to the Woodstock Animal Sanctuary. It was a great day and night. This pizza is perfect for dinner parties, or just a cozy night at home. If you haven't made this yet, I highly recommend it for flirts and vegans. It is so good! I haven't had it in a little while, and would love some right about now! Hope you like it!!
Ingredients
- 1 large head radicchio
- 1 tablespoon olive oil
- 1 pinch of fine sea salt and freshly ground black pepper, to taste
- 1 teaspoon White truffle oil, to taste
- 1 fresh pizza crust (preferably a healthy, whole grain one)
Directions
- Cut the radicchio in half, then slice each half crosswise into thin ribbons (as thin as possible).
- Dress with olive oil, salt, pepper, and a few dashes of white truffle oil to taste.
- Preheat the oven to 415 degrees Farenheight.
- Toast the pizza crust in the oven for 7 minutes, or until it is heated through and slightly golden, but not crunchy.
- Scatter the dressed radicchio over the pizza crust and return to the oven for another 3-5 minutes, until the radicchio is warm and just starting to wilt.
- Serve immediately.
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cook time15 min.
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prep time15 min.
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yields2 serv.
Diet Categories:
- Vegan
Ingredient Restrictions:
- Peanut Free
- Soy Free
- Sugar Free
- Tree Nut Free
10 comments
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I just made this last night! I added some mushrooms to it and my boyfriend was in love with it. I definitely plan on making this one again soon! -
I just made this with a pre-made whole wheat dough from Whole Foods (refrigerated section). I rolled/tossed the dough out to my preferred thickness, pressed in some black sesame seeds to the base of the dough, then baked it at 450 degrees for 7-8 minutes. While waiting, I sliced the radicchio up, added some cilantro and mushrooms then tossed the mix up with olive oil, white truffle oil, and salt & pepper, adding another pinch of black sesame seeds. I took the half-baked pizza crust out of the oven and tossed on the veggie mix to bake for another 5-10 minutes. It was awesome! The wheat crust tasted so fresh and the mushrooms made it even more satistfying....all without any cheese (real or vegan). -
LOVE, LOVE, LOVE this recipe...I am making this tonight actually and have had it in the past, sooo yummy! I do agree it can be spiced up i like to add garlic and parm cheese if your vegetarian or non- dairy parm if your vegan. capers and greek olives would make a great addition too :0)
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Made this pizza last night with a pot of butternut sqaush soup! so good and my boyfriend loved it!
www.growcookeatnyc.wordpress.com -
Trying this tonight! Can't wait! It took me a while to find a fresh pizza crust. I ended up finding a spelt one though. And then only one of our grocery stores carries radicchio. The produce selection has been a bit down due to bad weather, but thankfully they had a decent supply yesterday! So finally I get to try this recipe out!
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I made this pizza tonight and added a few touches - tomatoes, parsley, mushrooms, and a sprinkle of balsamic vinagrette and a few bits of vege mozerrella cheese. Even my nine year old loved it!
I have been a vegetarian for years, but this book allowed me to move to the next level. Thank you :-) -
I made this last night and all I can say is YUMMY.
My hope is to find a great crust, or a recipe for one, as I could only find the wheat crust sold in the grocery store - and I doubt its vegan.
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I just made this and it is delicious. I used a whole wheat pizza crust from EatingWell.com. The combination of the bitter radicchio with the garlicky, mushroomy truffle oil and the slightly sweet, chewy and cruchy crust was heavenly. The crust recipe may be frozen and makes 4 individual size pies. I will definitely be making this again.
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I made this and felt it could have been a little more flavorful so I added some garlic, very thinly sliced brussels sprouts, and sweet onion. Very tasty indeed. I also made the pizza crust myself, which is ALWAYS better.
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