Serves 4
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
  • rosemary
  • 1 garlic clove
  • salt
  • pepper

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.

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