Radicchio Fontina and Goat Cheese Pizza


  • 2 large garlic cloves
  • ½ cup roasted red peppers from jar
  • 1 10-ounce purchased fully baked thin pizza crust
  • 2/3 cup crumbled soft fresh goat cheese (such as Montrachet)
  • 3 cups 1/2-inch-wide strips radicchio
  • 1 ½ tablespoons olive oil
  • Parmesan cheese shavings
  • + 2 more ingredients
    • 1 ¼ cups grated Fontina cheese
    • 1 cup fresh fennel

Position rack in center of oven and preheat to 425°F. Whisk olive oil and finely chopped garlic in large bowl to blend. Add radicchio strips, grated Fontina, sliced fennel and roasted red peppers and toss to coat; sprinkle with salt and pepper. Place crust on rimless baking sheet. Mound radicchio...

View full recipe at Epicurious


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