Fresh fennel adds crunch and goat cheese lends tang to this meatless pizza.
Recipe information
Yield
Makes 6 servings
Ingredients
1 1/2 tablespoons olive oil
2 large garlic cloves, finely chopped
3 cups 1/2-inch-wide strips radicchio (about 4 ounces)
1 1/4 cups grated Fontina cheese (about 5 ounces)
1 cup thinly sliced fresh fennel (from 1 medium bulb)
1/2 cup sliced drained roasted red peppers from jar
1 10-ounce purchased fully baked thin pizza crust
2/3 cup crumbled soft fresh goat cheese (such as Montrachet; about 3 ounces)
Parmesan cheese shavings (optional)
Preparation
Position rack in center of oven and preheat to 425°F. Whisk olive oil and finely chopped garlic in large bowl to blend. Add radicchio strips, grated Fontina, sliced fennel and roasted red peppers and toss to coat; sprinkle with salt and pepper. Place crust on rimless baking sheet. Mound radicchio mixture on crust, leaving 3/4-inch plain border. Top with crumbled goat cheese. Bake pizza until crust is crisp and topping is heated through, about 13 minutes. Top pizza with Parmesan shavings, if desired. Cut pizza into slices and serve.
