I thought I had made this pizza previously but I have to admit it was not familiar. Wish I’d had a blog back that far!
The pizza is derived from a pasta recipe in the Weber’s Art of the Grill, an outstanding cookbook, with super-interesting sides for almost everything meaty, as well as some really excellent veggie dishes, like this… well, theirs is a pasta. I didn’t grill anything for this dinner, however.
One fat endive, rinsed, cut crosswise and leaves separated, dense core composted or nibbled on. A bit under half a small/medium head of radicchio, cut into about three wedges, and then cut crosswise into perhaps 1/2″ to 1″ slices, and leaves separated (separating leaves allows them too cook, which of course I learned from our previous adventures with Brussels sprouts on a pizza). 4 oz part-skim mozzarella, grated. A wedge of roquefort, perhaps 1 1/8 inch to 1 1/2 inch deep, and about the same on its three pie sides – cut into 4 or so layers, and each layer cut into 3-4 or so pieces. This was Maytag, which was a Christmas gift. 1/4 cup walnut halves broken into four or so pieces each (these were easy to break up after they defrosted, not so easy when frozen!). For the finish: 1 1/2 Tbsp walnut oil and 1 Tbsp red wine vinegar, well mixed, and a handful of chopped fresh parsley.
Putting it together:
This time I pre-cooked the crust 1 1/2 minutes or so at 500 before removing to add the toppings. (This makes it easy to slide the pizza off the peel onto the stone, making it unnecessary to use cornmeal on the peel, which can be annoyingly hard after baking at 500 degrees.) Scatter half the mozzarella, then the radicchio and endive leaves and the walnut pieces. Top with the rest of the mozzarella and dot with roquefort.
Bake till crusty and done – I checked after 6 minutes and rotated the pizza, then put another 1 1/2 minutes on the clock; so the crust cooked about 10 minutes overall. After removing, splash the well-suspended vinaigrette over the pizza (use something to make small drips so as not to get too much liquid anywhere) and toss on the parsley.