Preparation time: 10 min
Cooking time: 40 min
- 500 g ready-made pizza dough
- 2 heads late-growing red Radicchio of Treviso
- 150 g Veroni Salame Milano, sliced
- 2 fiordilatte mozzarella balls
- extra virgin olive oil
- 1 garlic clove
Clean the radicchio and gently fry it in a non-stick pan with oil and garlic, salt and pepper.
Spread the pizza dough on a rectangular oven tray. Add the stretched curd mozzarella and the radicchio. Drizzle it with extra virgin olive oil and bake in a preheated oven at 250°C for 15 minutes.
Remove from the oven and add the Salame Milano and rosemary.