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Goat's cheese, chicory & radish pizzas
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1 tbsp olive oil, plus extra for drizzling
2 heads red chicory, ends trimmed and quartered
Squeeze of lemon juice
1 x pack (2 x 220g balls) frozen pizza dough, defrosted and at room temperature
Plain flour, for dusting
3 tbsp caramelised red onion chutney
1⁄2 red onion, finely sliced
100g pack Bettine Mild Goat’s Cheese Pearls
Large handful (about 20g) wild rocket leaves
50g radishes, sliced
1. Preheat the oven to 240oC, gas mark 9; put 2 large baking sheets in the oven to heat up. Set a large frying pan over a high heat with 1 tbsp oil. Add the chicory quarters, season and fry for 1 minute on all sides until just golden. Sprinkle the lemon juice into the pan, then take off the heat.
2. On a lightly floured surface, roll each ball of pizza dough to a rough oval (about 28cm x 18cm); set each on a sheet of baking parchment. Spread 11⁄2 tbsp onion chutney over each base, sprinkle with the red onion and arrange the chicory on top. Drizzle with a little oil, then scatter 1⁄2 the goat’s cheese pearls over the pizzas (save 1⁄2 for garnishing after baking).
3.Transfer the pizzas, on the parchment, onto the hot baking sheets (or cook in 2 batches if needed) and bake for 8-12 minutes, until puffed up and golden. Arrange the rocket, radishes and remaining goat’s cheese on top. Serve at once.
If you wish, a few slices of Parma ham or prosciutto would also work really well on these pizzas.
And to drink...
Inycon Organic Nero d’Avola Shiraz, Sicily, Italy (75cl) is a bold, smooth wine with black fruit flavours and a hint of smoke.
Typical values per serving:
This recipe was first published in July 2021.