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Radicchio and Prosciutto Pizza

shared by Chef Barbara Wilder Pearlman - Metro Chef, San Fernando Valley

Serves 4-6

1 Whole Foods pizza dough ball (white or wheat)
¼ cup olive oil
3 cloves of garlic, minced
¼ head of radicchio, finely chopped
6 slices of prosciutto, finely chopped
¼ cup ricotta cheese
¼ cup parmesan cheese
2 Tbs. of balsamic vinegar
1 tsp. salt
1 tsp. freshly ground black pepper

Place dough in a covered bowl in a warm place for one hour, until room temperature. Preheat oven to 450 °F. Turn dough out onto a well-floured work surface and start stretching from the outside, in a circular motion. Rotate the dough and roll out until approximately ¼ inch thick. If using a pizza pan, lightly oil and place dough on pan. If using a pizza stone, place dough on pizza peel that has been lightly dusted with cornmeal.

Spread half of the olive oil and all of the garlic on the dough evenly. Toss the remaining oil, balsamic vinegar, salt and pepper with the radicchio. Place on the dough evenly. Add ricotta, prosciutto and parmesan on top. Bake for 15 minutes or until edges are golden brown. Buon appetito!


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