Ingredients
- 4 teaspoons yellow cornmeal
- 1/4 cup dry red wine
- 2 large heads radicchio about 1 1/4 pounds)
- cores discarded
- cut into 1/2-inch-thick slices
- 1 large onion (about 3/4 pound)
- sliced thin
- 16 Kalamata or other brine-cured black olives pitted and cut into strips
- 2 ounces feta
- crumbled (about 1/2 cup)
- 1 teaspoon cumin seeds
- 3/4 cup warm water (110-115F.) plus additional tablespoon if necessary
- a 1/4-ounce package (2 1/2 teaspoons) active dry yeast
- 2 cups all-purpose flour
- 1 1/2 teaspoons salt
Instructions
- In a large bowl stir together water and yeast and let stand until foamy, about 5 minutes.
- Stir in flour and salt and blend until mixture forms a dough, adding additional tablespoon water if too dry.
- On a lightly floured surface knead dough about 10 minutes, or until smooth and elastic.
- (Alternatively, dough may be made in a standing electric mixer.
- In bowl of mixer make dough as described above.
- With dough hook knead dough about 5 minutes, or until smooth and elastic.)
- Put dough in a very lightly oiled deep bowl, turning to coat, and let rise, covered loosely, in a warm place 1 1/2 hours, or until doubled in bulk.
- Punch down dough and divide into 4 equal pieces.
- Dough keeps, each piece put in a small, sealable plastic bag and sealed, pressing out excess air, chilled overnight or frozen 2 weeks.
- If dough is frozen,thaw overnight in refrigerator before using.
- Makes enough dough for four 12- by 6-inch oval pizzas.
- Preheat oven to 500F.
- On a work surface sprinkled with 1 teaspoon cornmeal roll out 1 piece of dough into a 12- by 6-inch oval and transfer to a baking sheet.
- Repeat with remaining cornmeal and dough, ending up with 2 ovals on each of 2 baking sheets.
- In a large saucepan simmer wine, radicchio, onion, and salt to taste over moderate heat until almost all liquid is evaporated, 3 to 5 minutes.
- Spoon mixture evenly over dough ovals, leaving a 1/2-inch border around edge of each pizza, and sprinkle with olives, feta, and cumin seeds.
- Bake pizzas in lower and middle thirds of oven 15 minutes, or until crusts are crisp and pale golden.
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