radicchio, pancetta, and mushroom pizza
I don’t know about the rest of you, but when the weather gets hot, I want to eat. And cook. A lot. I spent most of this last (very brutal) heat wave hiding indoors, soaking up other people’s air conditioning. While the streets of New York felt like an even dirtier sauna than usual, I was quietly slurping down iced coffee and eating chocolate cake, chocolate croissants, and squishy cheeseburgers within walking distance of my apartment. At home, I made big ass healthy salads (of the raw vegetable, whole grain, potato, and pasta varieties) while hoping that my responsible 80-degree thermostat setting would prevent any blackouts (I stocked flashlights, candles, and ice-cold tequila, just in case).
Also, I was nuts enough to bake pizza in a 500-degree oven, albeit very quickly. Feel free to try this in other weather.
To make it: Saute sliced mushrooms and chopped raddichio in a little bit of oil (tip: if your radicchio is really, really bitter, you can soak chopped pieces in ice water for at least 30 minutes to leach out some of whatever bitter-tasting compounds). Shape dough (I’m still doing no-knead) and top with mozzarella (torn into pieces), shallots (thinly sliced), mushroom and radicchio mixture, thinly sliced pancetta (torn into pieces), and pieces of aged gouda, in this order. Bake til crust is golden and cheese starts getting bubbly.
Previously: radicchio, apple, and gorgonzola pizza
