Grilled Pizzas Stuffed with Cheese and Radicchio Salad

Name: Grilled Pizzas Stuffed with Cheese and Radicchio Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 6 fillets anchovy fillets, minced; 1 pint yellow or orange cherry tomatoes, halved; 454 grams cups fresh ricotta cheese; 2 smalls garlic cloves, minced; 3 Tbsps fresh lemon juice; 3 Tbsps extra-virgin olive oil, plus more for brushing; 680 grams pizza dough, thawed if frozen; 946 milliliters thinly sliced radicchio; 6 servings Salt and freshly ground pepper; 85 grams 3/4 cup shredded mozzarella

Grilled Pizzas Stuffed with Cheese and Radicchio Salad might be just the side dish you are searching for. This recipe serves 6. One serving contains 542 calories, 23g of protein, and 24g of fat. This recipe covers 15% of your daily requirements of vitamins and minerals. It will be If you have salt and pepper, orange cherry tomatoes, garlic cloves, and a few other ingredients on hand, you can make it. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

In a medium bowl, mix the ricotta with the mozzarella. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Mozzarella

Ricotta Cheese

Equipment you will use

Bowl

In a large bowl, mix the anchovies with the 3 tablespoons of olive oil, lemon juice and garlic. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Lemon Juice

Anchovies

Olive Oil

Garlic

Equipment you will use

Bowl

Oil 3 large baking sheets.

Ingredients you will need

Cooking Oil

Equipment you will use

Baking Sheet

Cut the pizza dough into 6 equal pieces and pat into disks. On a lightly floured surface, roll each disk into an 8-inch round and dust with flour.

Ingredients you will need

Pizza Dough

All Purpose Flour

Roll

Place 2 rounds on each baking sheet and let stand in a draft-free place until they begin to rise, about 20 minutes.

Equipment you will use

Baking Sheet

Light a grill. If using a gas grill, set the center burner on high heat and the front and back or side burners on low.

Equipment you will use

Grill

Brush the dough generously with olive oil. Using your hands, stretch each piece out into a 9-inch round, lifting the dough as necessary.

Ingredients you will need

Olive Oil

Dough

Working with 1 piece of dough at a time, quickly lift it off the baking sheet and drape it over the center of the grill; use long-handled tongs to straighten out any folds. Grill the dough over a hot fire for 10 seconds, then slide it over to a low fire and grill until lightly charred on the bottom, about 10 seconds longer. Flip the pizza and spread a scant 1/2 cup of the cheeses over half of it. Rotate the pizza over the hot and cooler areas of the grill to finish cooking the dough and heat the cheese, about 40 seconds.

Ingredients you will need

Cheese

Spread

Dough

Equipment you will use

Baking Sheet

Grill

Tongs

Transfer the pizza to a plate.

Add the tomatoes and radicchio to the anchovy dressing and toss. Spoon a rounded 1/2 cup of the radicchio salad over the cheese and fold the other half of the crust over the filling, cut in half and serve at once. Repeat with the remaining dough and fillings.

Ingredients you will need

Radicchio

Tomato

Anchovies

Cheese

Crust

Dough

Wine Recommendation: A light, fruity Italian red with good acidity will contrast the richness of the cheese and blend with the acidity and bitterness of the salad. Opt for a juicy Valpolicella Classico, such as the 1999 Allegrini or the 1999 Bertani.

Ingredients you will need

Cheese

Wine