Radicchio Pizza With Gremolata

Ingredients

• 32 ounces pizza dough in 4 equal portions (see recipe)
• 1 bunch parsley, roughly chopped
• 2 cloves garlic, minced
• Zest of 2 lemons
• Zest of 2 oranges
• Zest of 2 grapefruit
• 2 tablespoons olive oil, plus more for drizzling
• Salt
• fresh ground pepper
• Flour, for dusting
• 2 heads radicchio, cored and outer leaves discarded, cut into 1/4-inch strips
• 8 ounces mozzarella
• 2 ounces grated Parmesan or aged pecorino

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1012 calories; 31 grams fat; 12 grams saturated fat; 11 grams monounsaturated fat; 4 grams polyunsaturated fat; 142 grams carbohydrates; 11 grams dietary fiber; 21 grams sugars; 41 grams protein; 54 milligrams cholesterol; 1963 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 12-inch pizzas

Preparation

1. Remove dough from refrigerator 90 minutes before baking. An hour before baking, heat oven with a baking stone set on its floor to its highest temperature. If it has a convection fan, turn it on.
2. Mix the parsley, garlic, citrus zests and 2 tablespoons of the oil. Add salt and fresh ground pepper until the flavor is strong and sharp. Let the gremolata sit for at least 30 minutes, or up to two hours.
3. On a floured surface, pull one ball of dough into a disk with your fingers, then press down and fan out your hands until the dough is about 12 inches across, about 1/8-inch thick in the center and 1/4-inch thick around the edge.
4. Gently drag dough onto a floured pizza peel, preferably metal. Working efficiently so the dough does not stick to the peel, scatter with 1/4 of the grated cheese, 1/4 of the mozzarella and, last, 1/4 of the radicchio — it will look like too much, but it will cook down. Sprinkle with olive oil and a pinch of salt. Quickly open the oven and slide pizza onto stone. Bake for 6 to 8 minutes, until crust is puffy and radicchio is wilted and charred. Meanwhile, prepare next pizza and repeat with remaining dough and toppings. Let each pizza rest for one minute before spooning 1/4 of the gremolata over it and slicing.

45 minutes