Mushroom & Radicchio Thin Crust Pizzetta

The word Pizzetta is an Italian word that means “Little Pizza” and it is aimed to give people comfort and satisfaction through its small convenient size and its big flavors. Ingredients like peppery arugula, crisp radicchio, mushrooms and creamy goat cheese are its feature flavor, bringing in a heavenly ambiance in every bite.


Olive oil cooking spray

2 cloves garlic, minced

2 cups cremini mushrooms, thinly sliced

2 tsp rosemary sprigs, finely chopped, divided

Sea salt and fresh ground black pepper, to taste

2 tsp cornmeal (if pkg specifies a grind, opt for fine, not coarse)

1 1-lb pkg store-bought whole-wheat pizza dough

1 tsp plus 1 tbsp olive oil, divided

2 medium plum tomatoes, diced

2 oz goat cheese, crumbled

3 tbsp white balsamic vinegar

1/4 medium radicchio, thinly sliced and soaked in cold water for 30 minutes

2 cups baby arugula


1.       Preheat oven to 475°F.

2.       Coat a large sauté pan with cooking spray and set over medium-high. Add garlic and mushrooms and sauté for 4 to 6 minutes or until tender, light golden brown in color and no liquid remains in pan. Transfer garlic-mushroom mixture to a bowl, season with 1/2 tsp rosemary, salt and pepper and mix well. Set aside at room temperature.

3.       Line a large baking sheet with parchment paper and sprinkle with cornmeal.

4.       Roll out pizza dough into a rectangular shape, as thin as possible, about 12 inches x 16 inches in size. Transfer dough onto baking sheet and brush with 1 tsp oil. Top pizza with remaining rosemary, tomatoes and cheese and season with salt and pepper. Place pan into oven and bake for 8 to 10 minutes, until crust is golden brown and crisp. Remove from oven and slice crust in half lengthwise, then cut each half into 6 pieces.

5.       While pizzetta is baking, prepare dressing: In a small bowl, whisk remaining 1 tbsp oil into vinegar. Drain radicchio well and place into a large bowl. Add arugula and dressing to radicchio and toss well, seasoning with salt and pepper.

6.       Top each pizzetta slice with radicchio salad and garlic-mushroom mixture, dividing evenly. Serve immediately.

Posted by Diane Araga, on January 4, 2013 at 8:00 AM