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Pizza with Roasted Figs, Sautéed Fennel Root, Treviso Radicchio, Ricotta, & Lemon-Infused Olive Oil

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Servings: 1 personal-sized pizza
Author: Gretchen


  • 1 pizza dough ball (either basic pizza dough or 2-hour pizza dough is fine)
  • 1 fennel bulb
  • 1 head of Treviso radicchio (you won’t need the whole thing)
  • 1 large fig
  • 2 tablespoons butter
  • ¼ cup olive oil (plus a little more)
  • salt
  • 3 ounces mozzarella, cut into cubes
  • 2 ounces ricotta
  • 1 teaspoon agrumato (or lemon-infused olive oil)


Preheat the oven and prepare the toppings:

  • Preheat the oven to 550 degrees Fahrenheit (or as high as it will go) with your pizza stone inside.
  • Thinly slice the fennel bulb until you have about 1 cup of sliced fennel root. (You can use the rest of the bulb for another recipe!)
  • Thinly slice the radicchio until you have about 1/4 cup of sliced radicchio.
  • Thinly slice the fig.

Cook the fennel and dress the radicchio:

  • Melt the 2 tablespoons of butter in a pan over medium heat. Add a generous pinch of salt and the 1 cup of sliced fennel root.
  • Cook the fennel root over medium heat, stirring frequently, until it’s soft and browning on some edges, about 5 minutes.
  • As the fennel cooks, toss the 1/4 cup of sliced radicchio with enough olive oil to lightly coat and a pinch of salt.

Assemble the pizza:

  • Stretch the pizza dough to an approximately 12” circle, then brush with a thin layer of olive oil.
  • Sprinkle the 3 ounces of mozzarella cubes evenly over the dough.
  • Arrange the cooked fennel in an even layer over the pizza. Next, top with the radicchio, and add the 2 ounces of ricotta in dollops.
  • Finally, arrange the thin fig slices over the other toppings.

Cook the pizza and make the lemon-infused olive oil:

  • Transfer the pizza onto the preheated pizza stone. Cook at 550+ degrees Fahrenheit until the crust is golden-brown and the cheese is melted.
  • While the pizza bakes, make your lemon-infused olive oil. Peel the lemon, avoiding the white pith. Pound the peels with 1 tablespoon of olive oil in a mortar and pestle for about a minute. Add the remaining 3 tablespoons of olive oil, pound for another minute, then strain out the peels.
  • When the pizza is done, drizzle with about a teaspoon of the lemon-infused olive oil. The heat of the freshly baked pizza will release the lemony aroma. Enjoy!