I have the distinct privilege to call a lunch out with friends “Research and Development”. It’s the perfect way to taste new flavor combinations and see the brilliance that other talented chefs are creating. Sometimes, I just enjoy the meal. Other times, I’m so taken by a particular item that I begin to obsess with recreating the dish myself.
The original… City Bakery’s Radicchio Pizzette with Grana Padano
Case in point… City Bakery‘s Radicchio Pizzette with Shaved Grana Padano. The first time I saw it, I was skeptical. Puff pastry topped with a bitter leaf salad? My curiosity was piqued. I had to have it. I had to taste it. And then after my first bite, I knew that I would have to recreate it.
The crust was light and flaky. The ricotta was dense and creamy. The slight bitterness of the radicchio salad on top was perfectly balanced by the sweetness of the ricotta. Heavenly. Simply heavenly. I R&D’ed the Radicchio Pizzette three times before being brave enough to try it on my own.
Below is my take on City Bakery’s perfection. Maybe to perfect my recipe and to pull out all of the flavors that they have, I’ll need to taste it a few (dozen) more times!!
Parsley, Radicchio & Scallions
Grilling up the gorgeous greens!
Goat cheese & ricotta
Finely chopping the parsley
Chopped and tossed radicchio, scallion and parsley
Puff pastry with a thin layer of vodka sauce
Topped with the ricotta & goat cheese mixture
baked and golden
Radicchio pizzette topped with Parmesan slivers
Radicchio Pizzette with Shaved Parmesan
Makes 12 pizzette, as a snack
1 sheet puff pastry, thawed
16 ounces fresh ricotta, at room temperature
2-3 ounces goat cheese, at room temperature
3/4 cup tomato sauce
1 head of radicchio cut into quarters
1/3 cup parsley, finely chopped
2 tablespoons olive oil
1 tablespoon red wine vinegar
kosher salt and freshly ground pepper to taste
Preheat oven to 450 degrees.
1. Heat a grill pan. Grill radicchio quarters and scallions for 3-5 minutes, until lightly charred. Remove and let cool down.
2. Combine ricotta with goat cheese. Set aside
3. Cut the pastry sheet into 12 equal pieces. (Precision is not important here. It just looks prettier)
4. Arrange pastry pieces on a silicone (or parchment paper) lined baking sheet.
5. Top the pastry pieces with 1-2 tablespoons of your favorite tomato sauce. Sauce as close to the edge as possible. Make sure that it’s just a thin layer. Otherwise the sauce will overwhelm the dough.
6. Generously (don’t be stingy!), add the ricotta and goat cheese mixture on top of the sauce. You might have some cheese left over. Snack time!!
7. Bake for about 15-20 minutes, until the edges are golden brown.
8. Chop the cooled radicchio and scallions.
9. In a medium bowl, combine the radicchio, scallions, parsley, olive oil, and red wine vinegar. Toss and taste. Add kosher salt and freshly ground pepper to taste.
10. Top the cooled pizzette with the radicchio salad.
11. Shave a sliver or two of parmesan on each pizzette.
12. Tastes best at room temperature.
Eat, Drink & Be Yummy!