Pizza With Sauteed Radicchio

[Guest guest]

* Exported from MasterCook *

 

Pizza With Sauteed Radicchio

 

Recipe By :Deborah Madison

Serving Size : 4 Preparation Time :0:00

Categories : Meatless Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 teaspoons olive oil

3 cups thinly sliced Vidalia or other sweet onion -- (about 12

ounces)

6 cups coarsely chopped radicchio or escarole -- (about 8

ounces)

1/2 teaspoon salt

2 garlic cloves -- minced

1 tablespoon balsamic vinegar

1/4 teaspoon black pepper

1/2 recipe Whole-Wheat Pizza Dough

Cooking spray

1 tablespoon yellow cornmeal

1/2 cup shredded part-skim mozzarella cheese -- (2 ounces)

1/4 cup part-skim ricotta cheese

 

Heat oil in a large cast-iron or non-stick skillet over medium-high heat.

Add onion, and saute 5 minutes, stirring frequently. Continue cooking 10

to 15 minutes or until deep golden brown, stirring frequently. Add

radichio and salt, saute 5 minutes or until wilted. Add garlic; cook 1

minutes. Remove from heat; stir in vinegar. Sprinkle with black pepper.

 

Preheat oven to 500 degrees.

 

Roll dough into a 12-inch circle on a lightly floured surface. Place

pizza dough on a 12-inch pizza pan or baking sheet coated with cooking

spray and sprinkled with cornmeal. Crimp edges of pizza dough with

fingers to form a rim. Sprinkle mozzarella cheese on crust. Top with

radicchio mixture. Drop ricotta by teaspoonfuls onto the radicchio

mixture.

 

Bake pizza at 500 degrees for 15 minutes or until browned. Cut the pizza

into 4 wedges.

 

Yield: 4 servings (serving size: 1 wedge)

 

CALORIES 347 (23% from fat); FAT 8.7g (sat 2.9g, mono 4.1 g, poly 1 g);

PROTEIN 13.7g; CARB 54.6g; FIBER 5.5g; CHOL 13mg; IRON 3.4mg; SODIUM 835

mg; CALC 177mg

 

Whole-Wheat Pizza Dough:

 

Dissolve yeast and sugar in warm water in a large bowl; let stand 5

minutes. Lightly spoon flour into dry measuring cups; level with a knife.

Add 2 1/4 cups all-purpose flour, whole-wheat flour, oil, and salt to

yeast mixture, stirring until well-blended. Turn dough out onto a floured

surface. Knead until smooth and elastic (about 10 minutes); add enough of

remaining flour, 1 tablespoon at a time, to prevent dough from sticking to

hands (dough will feel tacky).

 

Place dough in a large bowl coated with cooking spray, turning to coat

top. Cover and let rise in a warm place (85 degrees), free from drafts,

45 minutes or until doubled in size. (Press two fingers into dough. If

indentation remains, the dough has risen enough.) Punch dough down; cover

and let rest 5 minutes. Divide dough in half; roll each half into a

12-inch circle on a floured surface. Top and bake according to recipe

directions.

 

Yield: 2 (12-inch) pizza crusts.

 

Note: This dough may be frozen. Follow directions for kneading dough, and

shape dough into 2 balls. Coat balls with cooking spray and place into a

zip-top plastic freezer bag. Thaw overnight in refrigerator. Cover and

let rise in a warm place (85 degrees), free from drafts, 1 1/2 hours or

until doubled in size. (Press two fingers into dough. If indentation

remains, the dough has risen enough.) Shape as instructed.

 

(Totals are for 1 (12-inch) Pizza Crust) CALORIES 847 (11% from fat); FAT

9.9g (sat 1.4 g, mono 5.4g, poly 1.9g); PROTEIN 25.7g; CARB 164.6g; FIBER

12.7g; CHOL 0mg; IRON 10.2 mg; SODIUM 1,764 mg; CALC 47 mg

 

Plain Pizza Dough Variation: Whole-wheat flour may be omitted; replace it

with 1 cup all-purpose flour.

 

(Totals are for 1 (12-inch) Pizza Crust) CALORIES 871 (10% from fat); FAT

9.4 g (sat 1.3g, mono 5.3g, poly 1.7g); PROTIEN 23.9 g; CARB 168.8g; FIBER

6.9g; CHOL 0mg; IRON 10.8mg; SODIUM 1,762 mg; CALC 36mg

 

Converted by MC_Buster.

 

 

 

Source:

" Cooking Light, June 2000, Pg. 164 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 474 Calories (kcal); 8g Total Fat; (15% calories from fat); 15g

Protein; 86g Carbohydrate; 5mg Cholesterol; 1092mg

Sodium

Food Exchanges: 5 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2

Fat; 0 Other Carbohydrates

 

NOTES : " This pizza is for people who love the bitter, nutty taste of

radicchio (rah-DEE-kee-oh), a red-leafed Italian chicory. The two

cheeses, mozzarella and ricotta, help temper radicchio's natural

edge.