You are here

Snap Pea and Radicchio Basil Pizza

Snap Pea and Radicchio Basil Pizza

Ingredients

  • 1/4 cup plus 2 tablespoons olive oil, divided
  • 1 1/2 cups sugar snap peas, ends trimmed
  • 4 spring onions, thinly sliced
  • 3 cloves garlic, minced
  • 1/8- 1/4 teaspoon red pepper flakes
  • 1 teaspoon Dijon mustard
  • 1 tablespoon red wine vinegar
  • 1 tablespoon champagne vinegar
  • 1 tablespoon lemon juice
  • Sea salt
  • Pepper
  • 2 small balls (11 ounces total) pizza dough
  • 4 ounces mozzarella cheese, cut into small cubes
  • 1/2 cup finely grated Parmesan cheese
  • 2 eggs
  • 1 small head (3/4 pound) radicchio, thinly sliced
  • 2 packed cups fresh basil, cut into thin strips
  • 1 - 2 tablespoons lemon zest

Directions

  1. Preheat oven to 500 degrees. If using a pizza stone, move it to oven 1 hour before baking. If using a baking sheet, move it to oven 30 minutes before.
  2. Heat 1 tablespoon olive oil in a wide pan over medium heat. Saute snap peas until bright green, about 1 to 2 minutes. Set aside. Add another 1/2 tablespoon olive oil to the pan. Once warm, saute onions about 2 to 3 minutes until translucent. Add another 2 1/2 tablespoons olive oil, garlic, and red pepper flakes. Simmer over low heat about 2 to 3 minutes until garlic is fragrant but not colored. Set oil aside.
  3. Make dressing by whisking together mustard, vinegars, lemon juice, and salt and pepper to taste. Stir in remaining 2 tablespoons olive oil.
  4. Roll out pizza dough to desired thickness. Drizzle with garlic-red pepper oil. Top each with half the snap peas, onions, and cheese. Crack 1 egg on top of each. Bake for 5 to 10 minutes. While pizza is baking, mix together radicchio, basil, and dressing.
  5. Finish pizzas with a sprinkle of sea salt, black pepper to taste, and some lemon zest. Top each with half the radicchio-basil salad.

Note

  • Recipe provided by Cristina of TheRoamingKitchen.net

Nutrition Information

Per serving: 456 kcal cal., 25 g fat (8 g sat. fat), 859 mg sodium, 4 g fiber, 18 g pro., 400 mg calcium, 4 mg iron. Percent Daily Values are based on a 2,000 calorie diet

Comments

Add a comment