FIG TALEGGIO and RADICCHIO PIZZa

SERVES 4
INGREDIENTS :

2 tablespoons raw walnut pieces

All-purpose flour

3 dried Mission figs
1"6 ounce" ball No-Knead Pizza Dough

2 tablespoons extra virgin olive oil

½ small head radicchio, shredded 

,about ¼ cup.

2 ounce. Taleggio or another pungent cheese, 

cut into small pieces

Nutrition Info per serving: 689 calories.




14g total fat. 4g saturated fat. 

13mg cholesterol. 862mg sodium.
116g carbohydrates.
7g fiber. 17g protein
½ cup dry red wine.

INSTRUCTIONS:

1 Preheat the broiler with the rack set 5 inches from the element or flame. If you 

are using a cast-iron skillet or griddle pan for the pizza, set it over medium-high 

heat until it gets smoking hot, about 15 minutes. Transfer the skillet ,turned 

upside down or griddle pan to the broiler.

2 Put figs in a small skillet set over medium heat, pour in the wine, and bring to a 

boil. Turn off the heat and let the figs soak for at least 30 minutes. Drain, then 

chop into ½ inch pieces. Toast the walnut pieces in a dry skillet over mediumhigh
 heat, 3 to 4 minutes. Transfer to a plate, let cool, and then coarsely chop.

3 To shape the dough, dust a work surface with flour and put the ball of dough on 

it. Sprinkle with flour and knead a few times until the dough comes together. 

Add more flour if necessary. Form it into an 8 inch round by pressing from the 

center out toward the edges, leaving a 1 inch border thicker than the rest.

4  Open the oven door and quickly slide out the rack with the cooking surface on
it. Pick up dough and quickly transfer it to the cooking surface, being careful not
 to touch the surface. Drizzle 1 tablespoon of oil onto the dough, scatter the walnut 

pieces on top, then radicchio, then chopped figs, and then cheese. Slide rack 

back into oven and close door. Broil pizza until crust has puffed up around the 

edges, pizza has blackened in spots, and cheese has melted, 3 to 4 minutes.

5 Remove pizza with a wooden or metal peel or a square of cardboard, transfer it 

to a cutting board, and let it rest a few minutes. Drizzle remaining 1 tablespoon 

of oil on top, cut the pizza into quarters, transfer it to a plate.