We had been ordering pizza from Monty's in the neighborhood for months - they have a great fresh mozzarella pizza (that we normally would simply douse with black truffle oil, but that's another story!). Well, one wintry night, instead of ordering in, we bought their prepared dough, invited over my 3 year old's three closest friends and their parents and everyone made pizzas. I admittedly perused my many cookbooks for topping ideas, so this is a variation on a recipe from London's River Cafe - The Cafe Cookbook (Pizza with Treviso raddicchio, pancetta and rosemary). We have made the same pizza many times since, and have found that oiling the dough rather than dusting with flour, made it crispier which, as New Yorkers, we prefer! I also added rosemary chopped very finely to the oil for the crust and sprinkled it with sea salt so the crust had some flavor. My husband prefers the Prosciutto (or in his case, the Braesola) added at the end with the arugula, but I like it added in the middle so it gets nice and crispy. —Leylismama
Pizza Parlour Pizza Dough - Large Pie (can be whole wheat)
Extra Virgin Olive Oil plus more to marinate Radicchio
Finely Chopped Fresh Rosemary
Balls of Fresh Mozzarella Cheese
Large Portobello Mushrooms, Sliced thinly
Large Head Radicchio, shredded and tossed with a little Extra Virgin Olive Oil
Pre-heat oven to 375 degrees F and oil 2 large sheet trays.
Divide dough in half, and roll out first half of dough on wooden cutting board, making sure to oil the dough lightly as well as rolling pin. Fit into sheet tray as best as possible. Repeat with second half of dough.
Using a pastry brush, brush dough with a mixture of the 1.5 tablespoons of the rosemary and the olive oil. Sprinkle with sea salt.
Spread on bases evenly first the fresh mozzarella, then the portobello mushrooms, radicchio and grape tomatoes.
Drizzle a little more oil, shave or grate parmiggiano all over and bake in oven until cheeses begins to melt.
Pull out and add ripped pieces of Prosciutto or Braesola, and bake until crust begins to brown.
Pull out, and scatter the fresh arugula on the pies. Let cool slightly and slice, serving on a wooden board.