A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
Pizza with Radicchio & Scamorza | Oven-Baked
(0)
25 min
Quick
Gurkerl Küche
Herbstliche italienische Pizza mit feinherbem Radicchio, cremigem Mozzarella und würzigem Scamorza. Verfeinert mit karamellisierten roten Zwiebeln, Aceto Balsamico, Walnüssen und Rosmarin – knusprig aus dem Backrohr.
Ingredients
Preparation method
Preparation
Thoroughly preheat the oven along with the baking sheet to 220 °C top/bottom heat. Wash the radicchio, pat dry, cut out the hard core in a wedge shape, and cut the leaves into bite-sized strips. Peel the red onion and slice into thin rings. Coarsely chop the walnut kernels. Strip the rosemary needles from the sprigs and finely chop.
Heat 1 tbsp of olive oil in a pan. Gently sauté the radicchio strips with the red onion rings for about 2 minutes until they begin to wilt slightly. Deglaze with 1 tbsp of balsamic vinegar, season with a pinch of salt and pepper, and remove directly from the heat.
Topping & baking
Unroll the ready-made pizza dough on baking paper directly onto the work surface and drizzle with 1 tbsp of olive oil. Drain the mozzarella well and tear into small pieces. Slice the scamorza thinly or coarsely grate it. Distribute both types of cheese evenly over the dough, leaving a small border free.
Chef's tip
Preheating is the secret to authentic stone-oven crispiness: let the baking sheet get piping hot in the oven before sliding the pizza onto it with the baking paper.
Briefly sautéing the radicchio with a splash of balsamic vinegar softens its bitterness and wonderfully caramelizes the autumn vegetable.
15 min
Quick
