Pizza with Oven Roasted Radicchio and Peppers with Italian Sausage and Fontina

Pizza with Oven Roasted Radicchio and Peppers with Italian Sausage and Fontina

Pizza with Oven Roasted Radicchio and Peppers with Italian Sausage and Fontina

Yield: Makes 2 ea. 10-12 in. pizzas


Ingredients

2 ea. 7-oz. Wood Stone Dough balls
1 lg. head radicchio, cut into quarters
Olive oil
Kosher salt
Freshly ground pepper
1 ea. red or yellow bell pepper
3 oz. Pizza Sauce
2 oz. Fontina cheese, sliced or grated
3 oz. sweet Italian sausage


Preparation

Oven Temperature: 550-580 degrees

  1. In a shallow skillet or sheet pan arrange the radicchio cut sides up. Drizzle with olive oil and season with salt and pepper. Rub the bell pepper with olive oil and place on another pan.
  2. Flame Height: 4.4
  3. Place the pepper pan in front of the flame and the radicchio pan in the center of the oven. The radicchio will take 3-4 minutes to wilt and brown slightly on the edges. Rotate the pepper pan and turn until blistered all over. Let cool. Cut the radicchio into 1/2-in. slivers. Peel and seed the pepper and cut into 1/2-in. strips.
  4. To assemble pizzas, spread sauce evenly and then scatter fontina and arrange the radicchio and pepper strips around each crust. Distribute small pieces of the sausage all around. The heat of the oven will cook the sausage as the pizza bakes.
  5. Flame Height: 3.6
  6. Transfer the pizza onto the large peel and land it just inside the doorway. Once the pizza begins to color nicely on the side closest to the flame (about 2-3 minutes), rotate the pizza 180-degrees using the utility peel and move it closer to the flame. Once the side closest to the flame begins to brown, and the top and bottom of the pizza are evenly colored (30 seconds to 1 minute), remove the pizza from the oven using the utility peel. Transfer the pizza to a cooling screen for about 1 minute to prevent steaming and then move it to a cutting board to slice.


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