LOWFAT - Pizza with Sauteed Radicchio

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<mx2 source= " MasterCook 5.0 " date= " July 24, 2000 " >

<Summ>

<Nam>

Pizza With Sauteed Radicchio

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<RcpE name= " Pizza With Sauteed Radicchio " author= " Cooking Light, June 2000 " >

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* Exported from MasterCook *

 

Pizza With Sauteed Radicchio

 

Recipe By :Cooking Light, June 2000

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

6 cups coarsely chopped radicchio (about 8 ounces

1/2 teaspoon salt

3 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 (2 ounces) shredded part-skim mozzarella c

1/4 cup part-skim ricotta cheese

 

1. Heat oil in a large cast-iron or nonstick skillet over medium-high heat. Add

onion, and sauté 5 minutes, stirring frequently. Continue cooking 10 to 15

minutes or until deep golden brown, stirring frequently. Add radicchio and

salt; sauté 5 minutes or until wilted. Add garlic; cook 1 minute. Remove from

heat; stir in vinegar. Sprinkle with black pepper.

 

2. Preheat oven to 500°.

 

3. 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 teaspoonsfuls onto the radicchio mixture.

 

4. Bake pizza at 500° 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 4.1g, poly 1g); PROTEIN

13.7g; CARB 54.6g; FIBER 5.5g; CHOL 13mg; IRON 3.4mg; SODIUM 835mg; CALC 177mg

 

Source:

" Deborah Madison "

Copyright:

" 2000 Southern Living Inc. "

 

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

 

Per serving: 53 Calories (kcal); 4g Total Fat; (58% calories from fat); 2g

Protein; 4g Carbohydrate; 5mg Cholesterol; 286mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 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.

 

Scanned and formatted using MC Tagit by KES.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

 

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<CatS>

<CatT>

Meatless Main Dishes

</CatT>

</CatS>

<IngR name= " olive oil " unit= " teaspoons " qty= " 2 " ></IngR>

<IngR name= " thinly sliced Vidalia or other sweet onion (about 12 ounces) "

unit= " cups " qty= " 3 " ></IngR>

<IngR name= " coarsely chopped radicchio (about 8 ounces) or escarole " unit= " cups "

qty= " 6 " ></IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " garlic cloves " qty= " 3 " >

<IPrp>

minced

</IPrp>

</IngR>

<IngR name= " balsamic vinegar " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " black pepper " unit= " teaspoon " qty= " 1/4 " ></IngR>

<IngR name= " Whole-Wheat Pizza Dough " unit= " recipe " qty= " 1/2 " ></IngR>

<IngR name= " Cooking spray " ></IngR>

<IngR name= " yellow cornmeal " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " (2 ounces) shredded part-skim mozzarella cheese " unit= " cup "

qty= " 1/2 " ></IngR>

<IngR name= " part-skim ricotta cheese " unit= " cup " qty= " 1/4 " ></IngR>

<DirS>

<DirT>

1. Heat oil in a large cast-iron or nonstick skillet over medium-high heat. Add

onion, and sauté 5 minutes, stirring frequently. Continue cooking 10 to 15

minutes or until deep golden brown, stirring frequently. Add radicchio and

salt; sauté 5 minutes or until wilted. Add garlic; cook 1 minute. Remove from

heat; stir in vinegar. Sprinkle with black pepper.

</DirT>

<DirT>

2. Preheat oven to 500°.

</DirT>

<DirT>

3. 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 teaspoonsfuls onto the radicchio mixture.

</DirT>

<DirT>

4. Bake pizza at 500° for 15 minutes or until browned. Cut the pizza into 4

wedges. Yield 4 servings (serving size: 1 wedge).

</DirT>

<DirT>

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

13.7g; CARB 54.6g; FIBER 5.5g; CHOL 13mg; IRON 3.4mg; SODIUM 835mg; CALC 177mg

</DirT>

</DirS>

<Srce>

Deborah Madison

</Srce>

<CpyR>

2000 Southern Living Inc.

</CpyR>

<Note>

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 & apos;s natural edge.

& #013; & #010; & #013; & #010;Scanned and formatted using MC Tagit by KES.

</Note>

</RcpE></mx2>