This pizza could be named Umami Pizza because it features the earthy flavors of mushrooms and Gorgonzola cheese. The radicchio provides a slightly bitter flavor for contrast and adds color. Sautéing the mushrooms and garlic in the wood-fired oven adds an additional layer of flavor.

　　

Ingredients

makes 4 individual pizzas

　　3 tablespoons olive oil, plus more for brushing and drizzling

　　1 pound cremini or white mushrooms, thinly sliced

　　3 cloves garlic, thinly sliced

　　1 head red radicchio, cored and cut into 1-inch wedges

　　2 tablespoons balsamic vinegar or Saba

　　Basic Pizza Dough (page 33)

　　Coarse sea salt, for sprinkling

　　2 tablespoons fresh thyme leaves

　　12 ounces Gorgonzola or other blue cheese, crumbled

　　

Step 1

Prepare a very hot fire (650° to 700°F) in a wood-fired oven or cooker.

　　

Step 2

In a cast-iron skillet or heat-resistant baking dish, heat the 3 tablespoons olive oil over medium heat and sauté the mushrooms for 5 minutes, then add the garlic and sauté for another 5 minutes. Remove from the heat and let cool.

　　

Step 3

In a medium-sized bowl, toss the radicchio with the balsamic vinegar.

　　

Step 4

Flour a baking peel and shape each dough ball into a 10-inch round on the peel. Brush with olive oil, being careful not to get oil on the peel. Sprinkle lightly with sea salt. Leaving a 1/2-inch border of crust, top with the mushrooms, then the radicchio, thyme, and Gorgonzola. Drizzle with olive oil (including the edges) and sprinkle again with sea salt.

　　

Step 5

Slide the pizzas off the peel and onto the oven floor. Bake for 7 to 10 minutes, rotating once, or until golden on the edges and the cheese is melted. Let cool for 5 minutes, then cut into wedges and serve.

　　Reprinted with permission from Wood-Fired Cooking: Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire by Mary Karlin, copyright © 2009. Photography copyright © 2009 by Ed Anderson. Published by Ten Speed Press.