Chanterelle, Radicchio Pizza

  1. Place pizza stone in oven. Preheat oven to 500u0b0F. Heat 4 tablespoons oil in large skillet over high heat. Add mushrooms; sprinkle with salt and pepper. Saute until beginning to brown, about 5 minutes. Add 1/2 tablespoon thyme; stir 30 seconds. Mix in 1 teaspoon lemon juice and season to taste with salt and pepper. Transfer to small bowl.
  2. Heat remaining 2 tablespoons oil in same skillet over high heat. Add radicchio, leek, and 1 tablespoon thyme; sprinkle with salt and pepper. Saute vegetables until just wilted, about 2 minutes. Transfer to medium bowl.
  3. Divide pizza dough in half. Stretch and roll out each half on floured work surface to 101/2-inch round. Scatter half of Fontina and half of mozzarella on each round. Top each with radicchio mixture, then mushroom mixture. Sprinkle each with half of pancetta and 1 teaspoon thyme.
  4. Read More http://www.epicurious.com/recipes/food/views/Chanterelle-Radicchio-and-Pancetta-Pizzas-350765#ixzz2YS7jHWXl

extravirgin olive oil, fresh chanterelles, fresh thyme, lemon juice, radicchio, only, fresh pizza dough, italian, water, pancetta

Taken from www.epicurious.com/recipes/member/views/chanterelle-radicchio-pizza-52420011 (may not work)

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