pizza with olives, radicchio and thyme

pizza con olive, radicchio e timo

for 6, making 3 pizzas

about 450 g black olives, pitted

3 × Pizza Dough Bases, about 30 cm in diameter (see here)

3 heads radicchio

3 small bunches of fresh thyme

Maldon salt and freshly ground black pepper

extra virgin olive oil

juice of 2 lemons

3 buffalo mozzarella, finely sliced (approximately 120 g each)

Preheat the oven to 220°C/425°F/Gas 7 for 30 minutes and put in a pizza stone if you have one. Prepare the pizza base.

Put the olives in a bowl, season with salt, pepper and some thyme leaves, add 1 tablespoon of olive oil, and leave to marinate for half an hour.

Remove the outer leaves from the radicchio and cut the head in half, then into shreds. Squeeze the lemon juice over the radicchio, add a tablespoon of oil, season with salt and pepper and toss together.

Spread the radicchio over the pizza base and arrange the mozzarella on top. Scatter over the olives and thyme, drizzle with olive oil and bake in the preheated oven until the mozzarella melts and the pizza rim is crisp.