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Ingredientes
- 1Â 1/2 Tbsp. extra virgin olive oil
- 2 lrg garlic cloves finely minced
- 3 c. radicchio in 1/2"-wide strips (abt 4 ounce)
- 1Â 1/4 c. grated Fontina cheese - (abt 5 ounce)
- 1 c. thinly-sliced fresh fennel
- 1/2 c. sliced liquid removed roasted red peppers from a jar
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 x purchased fully-baked thin pizza crust (10 ounce)
- 2/3 c. crumbled soft fresh goat cheese - (abt 3 o
- Â Â (such as Montrachet_
- Â Â Parmesan cheese shavings (optional)
Direcciones
- Position rack in center of oven and preheat to 425 degrees. Whisk extra virgin olive oil and finely minced garlic in large bowl to blend. Add in radicchio strips, grated Fontina, sliced fennel and roasted red peppers and toss to coat; sprinkle with salt and pepper.
- Place crust on rimless baking sheet. Mound radicchio mix on crust, leaving 3/4-inch plain border. Top with crumbled goat cheese. Bake pizza till crust is crisp and topping is heated through, about 13 min.
- Top pizza with Parmesan shavings, if you like. Cut pizza into slices and serve.
- This recipe yields 6 servings.
- Comments: Fresh fennel adds crunch and goat cheese lends tang to this meatless pizza.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 81g | |
| Recipe makes 6 servings | |
| Calories 213 | |
| Calories from Fat 154 | 72% |
| Total Fat 17.54g | 22% |
| Saturated Fat 9.59g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 321mg | 13% |
| Potassium 90mg | 3% |
| Total Carbs 1.77g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.92g | 1% |
| Protein 12.22g | 20% |
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