I don’t know how many times I have found a great recipe posted on Serious Eats, but it is definitely more than I can count. One of their regular series of posts is “Eat for Eight Bucks.” Easy to cook, cheap and delicious? Sign me up.
The recipe that immediately caught my eye was a smoked Mozzarella pizza with an onion jam and roasted radicchio. The onion jam alone is worth making, if not for this dish, something else (would be great on top of sausages). The onion jam takes about 40 minuts to make, the perfect amount of time to let your dough rise and get the radicchio ready for the pizza. You could easily make this pizza with some pancetta on it (though it probably increases the estimated cost).
The dough recipe I used came from Ratio: The Simple Codes Behind the Craft of Everyday Cooking from Michael Ruhlman. It has a simple recipe for bread dough, and you just change up the yeast amount and add olive oil. The dough comes out nice and elastic, perfect dough. The recipe on serious eats calls for you to make two small pizzas, but you could probably make one large pizza (or even a few smaller ones).
Basic Pizza Dough:
Makes one large pizza, or two small pizzas
20 ounces bread flour (about 4 cups)
12 ounce tepid water
2 teaspoons salt
1/2 teaspoon active yeast
1 ounce olive oil
In the bowl of a stand mixer (or regular bowl if you don’t have one), add flour and salt and mix. Add water and olive oil and then sprinkle in yeast. Using the paddle attachment, mix on a low speed to combine. Switch to dough hook and continue to knead dough until a complete ball is formed. Remove from bowl and knead on a lightly floured surface for 5 minutes. Place back in bowl and cover with plastic wrap. Let stand in a warm area while you prepare the toppings.
When dough has increases in size, after about 20 minutes, remove from bowl, divide into two and knead for 2-3 minutes each and roll to desired thickness for each piece. Cover with a dish towel and let sit until ready to cook.
Recipe courtesy of Serious Eats
1 medium spanish onion, halved and thinly sliced
2 tablespoons unsalted butter
2 tablespoons sugar
1/4 cup white wine
1 tablespoons white wine vinegar
1 medium head radicchio, cut into ½ inch thick wedges
3 tablespoons olive oil
1/3 pound smoked mozzarella, shredded
salt and pepper
Preheat oven to 450.
Combine the onion, butter, sugar, and salt in a small saucepan with a lid. Cook over medium-low heat, covered, for 20 minutes, stirring occasionally. Uncover, add the wine and vinegar and continue to cook over medium heat, stirring slightly more frequently, until there is no liquid left and the onions are soft and caramelized, about 25 minutes. Remove from pan and let cool.
Wash radicchio and cut into wedges. Top with one tablespoon olive oil and season with salt and pepper. Place on parchment paper lined baking sheet and cook for 10-12 minutes, until nicely roasted and wilted. Set aside.
Raise the oven heat to 500°F. Take rolled out pizza dough pieces and brush the dough with the remaining olive oil. Sprinkle the cheese over the pizzas, dot with onion jam, and arrange the radicchio on top. Bake in the oven for about 10 minutes, until the pizzas are crusty. Serve and enjoy!