These come out extra-crispy when you use a pizza stone. If you dont have one, a heavy-duty rimmed baking sheet works well; invert it so that you can remove the pizza easily.
Recipe information
Yield
Makes 2 pizzas
Ingredients
Preparation
Step 1
Place pizza stone in oven. Preheat oven to 500°F. Heat 4 tablespoons oil in large skillet over high heat. Add mushrooms; sprinkle with salt and pepper. Sauté until beginning to brown, about 5 minutes. Add 1/2 tablespoon thyme; stir 30 seconds. Mix in 1 teaspoon lemon juice and season to taste with salt and pepper. Transfer to small bowl.
Step 2
Heat remaining 2 tablespoons oil in same skillet over high heat. Add radicchio, leek, and 1 tablespoon thyme; sprinkle with salt and pepper. Sauté vegetables until just wilted, about 2 minutes. Transfer to medium bowl.
Step 3
Divide pizza dough in half. Stretch and roll out each half on floured work surface to 101/2-inch round. Scatter half of Fontina and half of mozzarella on each round. Top each with radicchio mixture, then mushroom mixture. Sprinkle each with half of pancetta and 1 teaspoon thyme.
Step 4
Bake pizzas, 1 at a time, on pizza stone until crisp and golden, about 12 minutes.
Step 5
*Fresh pizza dough can be found at Italian markets and some specialty foods stores.
Step 6
**Sold at many supermarkets and at Italian markets and specialty foods stores. If unavailable, regular mozzarella can be substituted.
