Roasted Fennel Pizza with Radicchio

Roasted Fennel Pizza with Radicchio
  • 4 servings
  • 0:30 Preparation
  • 0:40 Cooking
  • 1:10 Total Time

Ingredients

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  • 1

    fennel bulb, sliced thinly

  • 1

    onion, in thin half-slices

  • 2 Tbsp.
    (30 mL)

    olive oil

  • 2 Tbsp.
    (30 mL)

    balsamic vinegar

  • 2 Tbsp.
    (30 mL)

    maple sugar

  • 1 Tbsp.
    (15 mL)

    fresh thyme leaves

  • Salt and freshly ground pepper to taste

  • 4

    refrigerated commercial pizza crusts 20 cm (8 in) each

  • 4

    slices prosciutto, in thin strips

  • 6 oz
    (200 g)

    pearl bocconcini cheese

  • 1

    radicchio, shredded

  • 2 Tbsp.
    (30 mL)

    olive oil

  • 1 Tbsp.
    (15 mL)

    balsamic vinegar

Preparation

Preheat the oven to 200°C (400°F).

Place the first 7 ingredients in a plastic bag, seal and shake well to mix evenly.

Spread the mixture on a baking sheet and bake about 30 minutes, stirring frequently to brown evenly. Cool on the counter and reserve.

Increase the oven temperature to 225°C (450°F).

Divide the remaining ingredients into 4 portions. Brush the pizza crusts with olive oil and place them on a large baking sheet. Arrange an equal amount of roasted vegetables, prosciutto and pearl bocconcini cheese on each pizza. Bake in the lower part of the oven for 10 minutes.

While the pizza is baking, toss the radicchio with the remaining oil and vinegar.

When the pizzas are done, remove them from the oven and divide the radicchio evenly among them.

Return the pizzas to the oven for 1 minute, just to wilt the radicchio. Serve immediately.

Source: Saputo