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Chanterelle, Radicchio, and Pancetta Pizzas

Chanterelle, Radicchio, and Pancetta Pizzas Recipe

  • 6 tablespoons extra-virgin olive oil, divided
  • 8 ounces fresh chanterelles, cleaned, sliced
  • 1 1/2 tablespoons plus 2 teaspoons finely chopped fresh thyme, divided
  • 1 teaspoon fresh lemon juice
  • 3 cups thinly sliced radicchio (about 1 small head)
  • 1 large leek (white and pale green parts only), halved lengthwise, thinly sliced crosswise
  • 1 1/2 pounds fresh pizza dough*
  • 1 cup (packed) Italian Fontina (such as Val d'Aosta), coarsely grated (about 4 ounces)
  • 1 8-ounce ball fresh water-packed mozzarella cheese,** drained, halved, thinly sliced
  • 2 ounces thinly sliced pancetta (Italian bacon), very coursely chopped, divided
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