Pizza al Forno with Mushrooms, Gorgonzola, and Radicchio

• 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

1. Prepare a very hot fire (650 to 700F) in a wood-fired oven or cooker.
2. In a cast-iron skillet or heat-resistant baking dish, heat the 3 tablespoons olive oil over medium heat and saute the mushrooms for 5 minutes, then add the garlic and saute for another 5 minutes.
3. Remove from the heat and let cool.
4. In a medium-sized bowl, toss the radicchio with the balsamic vinegar.
5. Flour a baking peel and shape each dough ball into a 10-inch round on the peel.
6. Brush with olive oil, being careful not to get oil on the peel.
7. Sprinkle lightly with sea salt.
8. Leaving a 1/2-inch border of crust, top with the mushrooms, then the radicchio, thyme, and Gorgonzola.
9. Drizzle with olive oil (including the edges) and sprinkle again with sea salt.
10. Slide the pizzas off the peel and onto the oven floor.
11. Bake for 7 to 10 minutes, rotating once, or until golden on the edges and the cheese is melted.
12. Let cool for 5 minutes, then cut into wedges and serve.

olive oil, cremini, garlic, red radicchio, balsamic vinegar, dough, salt, thyme, cheese

Taken from www.epicurious.com/recipes/food/views/pizza-al-forno-with-mushrooms-gorgonzola-and-radicchio-391716 (may not work)