Stuffed Pizza with Radicchio, Prosciutto and Camembert
Tortino di Pizza al Radicchio e Prosciutto
Prepare the Sicilian Style Pizza Dough.
Heat the olive oil in a large skillet or sauté pan over medium heat. Sauté the onions, garlic and red pepper flakes until the onions are tender and golden brown, 6-8 minutes. Add the radicchio and cook until it is lightly brown and wilted, 2-3 minutes more. Pour on the wine and simmer until the wine has reduced completely, 3-4 minutes. Add the chicken stock and cook until the radicchio is soft and the liquid is nearly gone, 3-4 minutes. Remove the pan from the heat and season with salt and pepper. Cool to room temperature.
Preheat the oven to 450 degrees. Dust a large pizza pan with flour or cornmeal. Divide the pizza dough in half. Pat or roll one half of the pizza dough in a 14-inch round and place on the prepared pan. Spoon the cooked radicchio mixture evenly over the dough, leaving 1 inch of uncovered dough around the edge. Place the sliced cheese evenly over the radicchio and top with the prosciutto.
Pat or roll the remaining pizza dough into another 14” round. Place the dough over the prepared pizza and toppings. Seal the pizza by pulling a bit of the bottom crust up over the top crust and pinching or crimping tightly. Repeat this all the way around the circumference to form a large pie shape.
Bake the pizza in the preheated oven for 18-20 minutes, until the dough is crusty and brown. Remove the pizza from the oven and lightly brush with the egg yolk and tomato paste glaze. Sprinkle with Romano cheese and return to the oven for 1-2 minutes to glaze.
Let the pizza cool for at least 5 minutes before slicing into wedges and serving.