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Pizza Bianca with Radicchio & Scamorza | Crispy & Autumnal
(0)
30 min
Quick
Gurkerl Küche
Knusprige italienische Pizza Bianca mit zartbitterem Radicchio, cremig-würzigem Scamorza, Mozzarella und knackigen Walnüssen. Die feine Süße von Honig und der herbe Herbstsalat verbinden sich auf dem knusprigen Teig aus dem Backrohr zu einem unvergleichlichen Geschmackserlebnis.
Ingredients
Preparation method
Preparation
Preheat the oven including the baking sheet to 220 °C top/bottom heat. Wash the radicchio, cut out the core in a wedge shape, and cut the leaves into bite-sized strips. Peel the red onion and slice it into thin half rings. Peel the garlic clove and finely chop it. Wash the sprig of rosemary, strip off the needles, and chop them finely. Roughly chop the walnut kernels.
In a bowl, marinate the radicchio strips with 1 tbsp olive oil, the liquid honey, half of the chopped rosemary, and a pinch of salt and freshly ground pepper. The delicate sweetness of the honey harmoniously rounds off the tart bitterness of the radicchio.
Topping & Baking
Unroll the ready-made pizza dough directly on the baking paper it came with. Brush the dough thinly with 1 tbsp olive oil and the chopped garlic. Drain the mozzarella well, tear into small pieces, and distribute evenly over the dough. Cut the scamorza into thin slices or grate it and place over the mozzarella.
Chef's tip
Tip for extra fine flavor: If you choose smoked scamorza (Scamorza affumicata), it gives the pizza a wonderfully rustic smoky note that pairs perfectly with the autumnal nuts.
Tip for the perfect crunch: To prevent the walnuts from burning during baking, only add them to the pizza in the last 5–7 minutes, or lightly moisten them with water beforehand.
15 min
Quick
