Three-Cheese Pizza with Grilled Radicchio and Fig

• 1/2 head radicchio
• 1 tablespoon extra-virgin olive oil, plus more for drizzling
• Kosher salt and freshly ground black pepper
• One 6-ounce ball Pizza Dough (page 232)
• All-purpose flour, for dusting
• 1/4 pound fresh mozzarella, preferably Fior di Latte (see Note), cut into small cubes
• 1/4 pound Gorgonzola cheese, crumbled (1 cup)
• 5 dried Mission figs, stemmed and quartered
• 1/2 cup arugula leaves, stemmed
• 1 tablespoon grated Pecorino cheese

1. Preheat the oven to 500F.
2. Put a pizza stone or a baking sheet on the middle rack and preheat it along with the oven for at least 20 minutes.
3. Preheat an outdoor grill or a grill pan to medium-high heat (alternatively, you can preheat the broiler).
4. Discard any limp or loose outer leaves from the radicchio.
5. Halve the radicchio through the stem end.
6. Drizzle the pieces with 1 tablespoon oil and season with salt and pepper.
7. Rub the grill with oil to prevent sticking.
8. Place the radicchio on the grill (or in a baking dish under the broiler).
9. Grill, turning with tongs, until the radicchio is lightly charred on all sides, about 4 minutes.
10. You want the radicchio to still have some color and crunch.
11. Transfer the radicchio to a cutting board, cut out the core, and cut the leaves crosswise into 1-inch pieces.
12. To prepare the pizza, dip the ball of dough into a little flour, shake off the excess, and set on a clean, lightly floured surface.
13. Stretch the dough with your hands, turning the ball as you press down the center.
14. Continue spreading the dough into a 10-inch circle with either your hands or a rolling pin.
15. Dont worry if it is not perfect; it looks homemade and rustic.
16. Leave the dough slightly thick so the topping does not seep through.
17. Dust a pizza paddle (if you dont have a paddle you can use a rimless cookie sheet as a substitute) with flour and slide it under the dough.
18. Lightly brush the outer edge of the dough with oil to create a sheen on the surface of the crust.
19. An important tip: take care not to get any oil on the pizza paddle (or pan), or else when you try to slide the dough off, it will stick.
20. Spread the mozzarella evenly on the pizza and scatter the Gorgonzola on top, leaving about a 1/4-inch border.
21. Distribute the radicchio evenly over the cheese; it will look like a lot but dont worry, it will wilt down and shrink.
22. Arrange the figs on top and season with salt and pepper.
23. Slide the prepared pizza onto the hot baking stone and bake until the crust is nicely browned, roughly 10 minutes.
24. Transfer to a cutting board.
25. Shower with arugula, sprinkle with the Pecorino, and drizzle with a little oil.
26. Cut into slices with a pizza cutter.
27. Serve immediately.
28. Fior di latte
29. Mozzarella Fior di Latte literally means milk of flower.
30. Its a fresh cows milk cheese made in a similar way to buffalo mozzarella.
31. I prefer it because the flavor is subtle and delicate, even floral.
32. You can find the creamy white mozzarella balls packed in water at Italian markets and fine grocery stores.

head radicchio, extravirgin olive oil, kosher salt, flour, mozzarella, gorgonzola cheese, arugula, pecorino cheese

Taken from www.epicurious.com/recipes/food/views/three-cheese-pizza-with-grilled-radicchio-and-fig-377757 (may not work)