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Radicchio Blood Orange Fennel & Beet Salad

Radicchio Blood Orange Fennel & Beet Salad is a salad that will catch everyone’s attention. It’s bright colors of radicchio & beets are beautiful, blood orange citrus brings a little zing and fresh fennel adds that crunch factor! We love pairing this salad with a light white wine vinaigrette. Let the ingredients speak from them self.

Blood oranges can be very seasonal and traditional in season for California in the winter months. If you’re local supermarket or famers market is out you can sub for regular orange but note color won/t be there. 

Also, if you’re given the chance to use Treviso instead of regular ball radicchio, do it! You wont’ regret it? 

 

Radicchio Blood Orange Fennel Salad

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Radicchio Blood Orange Fennel & Beet Salad

Radicchio Blood Orange Fennel Salad
  • Author: J. Marchini Editor

Ingredients

Dressing

  • ½ cup olive oil
  • 3 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • ½ garlic clove, grated

Salad 

  • 1 head of Romaine Lettuce
  • 1 head of Joe’s Radicchio
  • 2-3 heads of Red Beets, roasted* see notes
  • 1 Blood Orange
  •  1 Fennel Bulb

Instructions

Dressing

Wisk together vinegar, mustard, & garlic and let sit for 5 minutes. Stir in olive oil and salt & pepper to taste.

Salad

  1. Wash romaine lettuce & radicchio & thinly slice.
  2. Chop off fennel ferns and toss, wash bulb & peel orange & toss rind. Slice fennel, orange, & beet width wise.
  3. Toss radicchio, lettuce/ spring mix in a large bowel to combine. Top with croutons, apple, and Parmesan. Drizzle dressing over and toss to coat. Serve & enjoy.

Notes

  • You can buy precooked beets, but if you buy fresh beets. Remove beet stems & wash beet bulb to remove any dirt. Coat in olive oil and roast in oven at 425 degrees for about 40 mins or until pierce at easy. Let cooler & remove skin.
  • If reds beets aren’t available pink  or yellow beets would be pretty too

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Get Juiced with Radicchio

Juicing has been all the rage the past couple of years from carrot to beets to kale and now Celery. So, we had to incorporate Radicchio 🙂

By adding radicchio to your juice… Nutrition wise, it just gets better with more antioxidant! And Flavor wise, it’s more tasty- not too sweet and with adding a bright color makes you think you’re drinking a morning cocktail!

But why juicing? Juicing has been known to detoxify the body and help increase consumption of wide variety of fruits &  vegetables the help strengthen immune system, improve digestion, increase energy, and the list goes on and on. 

Radicchio Celery Apple Juice

Radicchio Celery Apple Juice

Radicchio Celery Apple Juice

 

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Radicchio Juices

Radicchio Celery Apple Juice

Radicchio Juices Three Ways

  • Prep Time: 5
  • Total Time: 5
  • Yield: 8 oz

Instructions

Rad- Beet

  • ½ Radicchio head, quarters
  • 3-5 Tuscan Kale stalks
  • ¼- ½ Jicama (optional)
  • ¼- ½ Beet medium size beet
  • ¼ Parsley bunch,
  • 2 Apples, cut in quarters

Rad-ger

  • 1 full Radicchio head, quarters
  • 3 Apples, cut in quarters
  • 1 Lemon, cut in half
  • ¼- ½ inch fresh Ginger

Cella- Rad

  • ½ Radicchio, quarters
  • 3-4 Celery Stalks, cut in half
  • 2 Apples, cut in quarters
  • 1 Lemon, cut in half

Wash & chop ingredients. In a high-powered juicer, add each ingredient one at a time and juice into a pitcher.  Cheers!

Notes

Store in fridge for up to four days and mix before severing.

We use a Breville Juicer that’s been discontinued but this one is similar

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Radicchio & Goat Cheese Penne Pasta

Looking for a quick meal with tons of flavor. This pasta recipe with Radicchio & Goat Cheese is the one for you! Radicchio is by far our favorite addition in pastas and if you you couldn’t tell we love pasta too! Here our top reason w

  1. Forgiving- Measurements don’t have as precisehy. 
  2. Quick- While pasta boils, saute other ingredients to make/ make sauce
  3. Crowd pleaser-  who doesn’t love pasta? if so forget about them, you don’t need that type of negativity in your life. 

Try this delicious radicchio & goat cheese pasta for your next quick easy weeknight meal! PS don’t forget the wine 🙂 and if you don’t like goat cheese don’t worry, try substituting for another cheese. 

Radicchio Goat Cheese and Penne

 

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Penne with Radicchio & Goat Cheese

Looking for a quick meal with tons of flavor. This pasta recipe with Radicchio & Goat Cheese is the one for you!

Ingredients

  • 2 heads of Radicchio
  • 1 garlic glove
  • 1 medium shallot, dice
  • 1 lb penne pasta
  • 4 ounces goat cheese
  • salt to taste
  • olive oil

Instructions

  1. Wash radicchio then quarter, cut 1/2-inch wide strips. Set aside 2 cups of the cut up radicchio.
  2. Bring a large pot of water to a boil for the pasta with salt (to taste) & olive oil. Once boiling add pasta and cook pasta until al dente. Save 1 cup of starchy pasta water for suace & drain pasta.
  3. Meanwhile, heat olive oil over medium heat in a large skillet./ saucepan  and add shallots until cook until translucent. Add garlic and cook for 30 seconds then add radicchio, except for the 2 cups you set aside, and salt to taste. Cook until radicchio is wilted together until radicchio has wilted, about 5 minutes. Stri in Goat cheese. Add pasta water to make to desired thinness.
  4. Add Drain penne pasta and  uncooked radicchio, and serve.

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Radicchio and Apple Salad

Who’s ready to kick the junk food after the holidays?! We know we are ready, so we’ve came prepared. This radicchio apple salad with parmasan cheese and croutons is where it’s at 🙂 If you’re really watching our macros or “clean eating” goals skip the croutons but the parsaman cheese does make this salad delicious as it pairs with the tangy Dijon vinaigrette. But the real question, are croutons really unhealthy if they are homemade? 

Raddichio Apple Salad

We used a combo of castelfranco & radicchio but feel free to use any type of chicory you have on hand. 

  • Radicchio di Chioggia
  • Treviso
  • Castelfranco
  • Belgian endive 
  • Frisee 
  • Escarole

Raddichio Apple Salad

 

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Radicchio and Apple Salad

Raddichio Apple Salad

Kick off your new year on the right side with this healthy radicchio & apple salad.

Ingredients

Croutons

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter, melted
  • ½ garlic clove, finely grated
  • 4 cups ½–¾-inch pieces country-style bread

Dressing

  • ½ cup olive oil
  • 3 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • ½ garlic clove, grated

Salad

  • 1 cup shaved parmesan
  • 1 head radicchio, trevsio, or castelfranco, leaves coarsely torn
  • 1 large apple thinly sliced
  • 8 cups torn lettuce leaves or spring mix salad
  • Salt & Pepper

Instructions

Croutons

Preheat oven to 350°. Mix oil, butter, and garlic in a small bowl. Place bread pieces on a baking sheet and drizzle oil mixture over. Toss, squeezing oil mixture into bread. Season with salt and pepper to taste.  Bake, tossing occasionally, until croutons are golden brown, 20–22 minutes. Let cool.

Dressing

Wisk together vinegar, mustard, & garlic and let sit for 5 minutes. Stir in olive oil and salt & pepper to taste.

Assemble Salad

Toss radicchio, lettuce/ spring mix in a large bowel to combine. Top with croutons, apple, and Parmesan. Drizzle dressing over and toss to coat. Serve & enjoy.

Notes

Do Ahead: Croutons can be made up to 1 day ahead. Store in separate airtight containers at room temperature. Olive oil 1 day ahead and store in refrigerator

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Radicchio Fennel and Pomegranate Salad

This is by far our favorite salad for your next holiday gathering. The green lettuce with the pop of the radicchio & pomegranates color with sweet fennel are a match made in heaven! We love bringing this to holiday potlucks to brighten up the spread and give a healthy option with tons of favor! 

 

Our favorite part homemade:

  • Croutons
  • Candied nuts

If you’re short on time you can buy these items but they are so worth making at home & you if you have time to prep you can make a day ahead. 

 

 

If you’re looking for another festive salad. Also, try our Trevsio and Tuscan Kale Caesar Salad.

 

Radicchio Holiday Salad

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Radicchio Fennel and Pomegranate Salad

Raddichio Castelfranco Fennel Salad

This salad is the perfect salad for any occasion but especially a holiday gathering. The pop of red in the radicchio & pomegranates color with sweet fennel and homemade candied pecans & croutons is a match made in heaven! Try it out for your next gathering.

  • Author: J. Marchini Farms

Ingredients

Croutons

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter, melted
  • ½ garlic clove, finely grated
  • 4 cups ½–¾-inch pieces country-style bread

Dressing

  • ½ cup olive oil
  • 3 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • ½ garlic clove, grated

Candid Nuts

  • ½ lb of Walnuts or Pecans
  • 2 tablespoon white sugar
  • 2 tablespoon butter
  • 2 tablespoon orange juice
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • Dash of cayenne pepper (optional)

Salad

  • ½ cup pomegranate seeds
  • 1 head radicchio, leaves coarsely torn
  • 1 large head fennel, very thinly sliced
  • 8 cups torn lettuce leaves or spring mix salad
  • Salt & Pepper

Instructions

Croutons

Preheat oven to 350°. Mix oil, butter, and garlic in a small bowl. Place bread pieces on a baking sheet and drizzle oil mixture over. Toss, squeezing oil mixture into bread. Season with salt and pepper to taste.  Bake, tossing occasionally, until croutons are golden brown, 20–22 minutes. Let cool.

Candied Nuts

Put rack on center at 250°. Cover baking sheet with foil. Mix ingredients until nuts are coated. Spread a single layer on baking sheet and bake for 1 hour stirring every 15 minutes. Once done let cool.

Dressing

Wisk together vinegar, mustard, & garlic and let sit for 5 minutes. Stir in olive oil and salt & pepper to taste.

Assemble Salad

Toss radicchio, lettuce/ spring mix in a large bowel to combine. Top with croutons, candied nuts, and fennel & pomegranate seeds. Drizzle dressing over and toss to coat. Serve & enjoy

Notes

Do Ahead: Croutons and candied nuts can be made up to 1 day ahead. Store in separate airtight containers at room temperature. Olive oil 1 day ahead and store in refrigerator

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Roasted Radicchio & Brussel Sprouts with Bacon

Roasted radicchio and brussel sprouts with bacon is a side dish that won’t last long. The sweetness of the roasted brussel sprouts & radicchio paired with the fattiness of bacon is delish! We served this side at our last Thanksgiving and this dish was the first to disappear! 

One note to make with this recipe is brussel sprouts and bacon take longer to roast than radicchio. So you gotta pull the pan out half ways through to add radicchio. It’s worth it and everything be we roasted perfectly! 

Step 1 Cook brussel sprouts & bacon

Roasted Radicchio, Brussel Sprouts, and Bacon

Step 2 Add radicchio and roast Roasted Radicchio, Brussel Sprouts, and Bacon

#alltheflavors 

Roasted Radicchio, Brussel Sprouts, and Bacon

Check out our other roasted radicchio/ chicory recipes! Grilled Treviso 

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Roasted Radicchio & Brussel Sprouts with Bacon

Roasted Radicchio, Brussel Sprouts, and Bacon

Looking for a way to spice up those brussel sprouts? Just add radicchio & bacon! This is a crowd pleaser visually & taste! Brought to thanksgiving last year & these side disappeared before the turkey.

  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50 minutes

Ingredients

  • 1 head of Joe’s Radicchio
  • 1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
  • 3-6 slices of bacon
  • 3 tablespoons olive oil
  •  salt & ground black pepper to taste

Instructions

  1. Preheat oven to 400 degrees F. 
  2. Wash Radicchio & brussel sprouts.
  3. Cut radicchio in half & slice radicchio thinly & trimmed Brussels sprouts in half. Slice sliced bacon into 1/2 inch pieces. 
  4. On a baking sheet, plac brussel sprouts and bacon and coat with  olive oil, salt, and pepper. 
  5. Roast in the preheated oven for 15 to 20 minutes, shaking pan halfway for even browning.
  6. Pull tray out and add radicchio. place back in oven and roast for another 15-20 minutes. Brussels sprouts should be almost black, bacon fully cooked, & radicchio wilted and almost black, when done. Serve immediately and mangia! 

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Radicchio Risotto

Who doesn’t love a warm creamy filling risotto?! This radicchio risotto recipe is by far our favorite! And did we mention you can cook with either white or red wine?! There is one visual difference with switching up the wine, can you guess what is it… The risotto will be a more vibrant purple if you cook with red wine, kind of fun right?! If you want to learn more about cooking with different wines, check out this fun article by Wine Enthusiast

Don’t have radicchio? It’s okay just sub for Treviso or Tradivo if you can find it 🙂 

This risotto was made with Red Wine… 

Radicchio Risotto

and this risotto was made with white wine… Can you see the color difference?!

Radicchio Risotto

Whichever wine you decide to cook with, just make sure you leave enough or open a fresh bottle to serve a little vino with the finished risotto & sharing with others is caring.

Radicchio Risotto

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Radicchio Risotto

Radicchio Risotto

This risotto is creamy and when the radicchio is sauteed with the onion it brings out a slightly sweet flavor. Pairs well as a side dish to red meat entrees or as the main dish paired with a simple salad. Serve with a glass of wine for those 21 + over.

Ingredients

  • 1  head Joe’s Radicchio, washed, cored
  • 1  head Joe’s Radicchio, washed, cored,  & thinly sliced
  • ½ red onion, finely chopped
  • 2 garlic cloves, minced
  • 4 tbsp butter
  • 1 ½ cups Arborio
  • 1 cup white wine
  • 4 cups vegetable stock
  • ½ cup Parmesan cheese, finely grated (optional)
  • Salt and pepper to taste

Instructions

  1. Sauté the onion with butter over a medium low heat in a deep pan. When soft and translucent, add radicchio, garlic, and salt stirring for 5 minutes. Add rice and cook until translucent around edges.
  2. Turn heat up to med high & add the white wine. Let simmer rapidly until the liquid has evaporated.
  3. Turn heat back down to med & add stock, a cup at a time, letting the rice absorb most of the liquid before adding. This takes  approximately 35 minutes.
  4. Risotto rice is ready when al dente not too hard or too soft. Remove from heat add the parmesan cheese, if desired but this risotto is creamy byself so don’t add too much.
  5. Season to taste with salt and pepper & serve immediately. Mangiare.

Notes

  • Use red wine for more vibrant purple color 🙂
  • do not need to add Parm

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Radicchio, Prosciutto, & Mozzarella Salad Cups

 

These salad cups is where it’s at! If you’re looking for a dish that is under 10 minutes to put together this is the one! This dish is so pretty for any occasion and is the perfect appetizer or personal salad. If you can’t find radicchio at your local store try using other chicories like castelfranco, treviso, or endive. If using treviso or endive you will want to find pearl size mozzarella. 

 

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Radicchio & Mozzarella Salad

This salad is not only a show stopper for looks but for flavor too!

  • Author: Francesca Marchini
  • Prep Time: 5
  • Cook Time: 5
  • Total Time: 10

Ingredients

  • Fresh Ball Mozzarella
  • Prosciutto
  • 1 head of Joe’s Premium Radicchio
  • fresh dill fronds
  • 1/2 lemon zest
  • Extra- virgin olive oil

Instructions

  1. Washed radicchio, core & tear off whole leaves & pat dry
  2. Place prosciutto & mozzarella cheese in radicchio cup
  3. Top with lemon zest, dill fronds, Salt & pepper, & EVOO all to taste
  4. Serve and mangia

Notes

  • Qualities for ingerentints are up to how many people you will be serving. 1/2- 1 ball of Mozzarella & 2 slices of Prosciutto is sufficient per person
  • Burrata is an excellent sub for mozzarella
  • You can omit Prosciutto for vegetarians

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Radicchio and Acorn Squash Salad

Radicchio and Acorn Squash Salad is going to be the biggest hit at your next fall gathering. This salad has not one but two Chicories! Radicchio & Castelfranco! Can you spot the castelfranco?! 

Fall the the perfect time of year to start adding some more filling ingredients to your salads. We love adding a variety of winter squashes! Acorn is one of our favorites, but we also love delicata, butternut, and queensland pumpkins. 

It has the best of  your fall favorites:

  • Acorn Squash
  • Pomegranates
  • Fuyu Persimmon
  • Bosc Pear
  • Pumpkin Seeds 

With all those fall goodies this salad is colorful and beautiful! We’ve paired this salad with a light vinaigrette to give this salad a light taste. 

Bring this dish to your Thanksgiving or friendsgiving gathering. This salad is light, colorful, and will leave plenty of room for those heavy comfort foods like mashed potatoes, green bean casserole, sweet potato casserole, stuffing. 

Pair this Salad with a light Vinigaret

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Radicchio and Roasted Acorn Squash Salad

Radicchio and Acorn Squash Salad

This fall inspired salad will be a winner at all your fall gatherings. Paired with a light vinaigrette and full of colorful fruits that make this salad light so there will be plenty of room for those comfort food dishes in your belly.

  • Author: Francesca Marchini

Ingredients

Salad

  • 1 large acorn squash
  • 1 head of Joe’s Radicchio
  • 1 head of Joe’s Castelfranco
  • 1 head of green leave or butter lettuce
  • 1 medium pomegranate aril (about 1/2 cup)
  • 1 medium fuyu persimmon
  • 1 medium bosc pear
  • 1/4 cup of pumpkin seeds

Vinaigrette

  • 1 small clove garlic
  • 2 teaspoons Dijon mustard
  • 3 tablespoons white wine vinegar
  • 3/4 cup extra-virgin olive oil
  • salt and freshly ground black pepper

Instructions

  1. Preheat oven to 350 degrees and wash all fresh produce.
  2. Cut the acorn squash into thin slices & place on baking sheet. Coat in oil olive and roast in oven for 20 minutes or until cooked through and easy to pierce with a fork.
  3. Thin slice radicchio, castelfranco, lettuce greens and place in large bowl. Thinly slice bosc pear & fuyu persimmon.
  4. Combine garlic, mustard, vinegar, and in a small bowl and whisk to combine. Whisking constantly, slowly drizzle in olive oil. Season to taste with salt and pepper.
  5. Mix in roasted acorn squash, pomegranate arils, pear, persimmon, & pumpkins seeds on salad greens.
  6. Dress and toss salad before serving. Enjoy!

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Radicchio & Artichoke Bake Dip

Ready ready for this flavorful Radicchio & Artichoke Bake Dip with Parmesan & blue cheese! This dip will have your crowd coming back for more. This dip is super easy and only take about 15 minutes to prep. 

 

This app is perfect for: 

  • Cocktail Parties
  • Holiday parties
  • Super bowl
  • Easter
  • Family gathering

Radicchio Dip

Top Ingredients: 

  • Radicchio (obvi)
  • Artichokes 
  • Parm Cheese
  • Blue Cheese
  • Sour Cream 

 

Radicchio & Artichoke Bake Dip

How Yummy does this look?! 

Radicchio & Artichoke Bake Dip

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Radicchio & Artichoke Bake Dip

Mix up those appetizers at your next party and put out this flavorful Radicchio & Artichoke Dip! Let’s not forget it has two cheese, Parmesan & blue cheese 🙂

Ingredients

  • 2 heads Joe’s Premium Radicchio
  • 1 (14 ounce) can Artichoke hearts, drained & chopped
  • 1 cups Parmesan cheese, finely grated
  • 1 cups blue cheese crumbles
  • 2/3 cup sour cream
  • 1/3 cup mayonnaise
  • 2 teaspoons garlic, minced

Instructions

  1. Preheat oven to 375
  2. Wash & cut radicchio into half & shave into finely
  3. In a sauce pan over medium heat with olive oil, cook radicchio down until wilted
  4. In a large bowl mix together Parmesan, blue cheese, artichoke heats, cooked radicchio, garlic, sour cream, & mayonnaise.
  5. Place mix into a oven save baking dish & bake for 20-30 minutes.
  6. Serve with crackers or bread

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Radicchio, Fig, Arugula Salad with Goat Cheese & Pine Nuts

Hello All,

When it’s fig season, we eat figs all the TIME! Adding figs in my salad has become my new favorite treat and this salad is a match made in heaven. Peppery arugula, bitter radicchio, sweet figs, and creamy goat cheese pair so well together!

Radicchio, Fig, Arugula Salad with Goat Cheese & Pine Nuts

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • Coarse salt and ground pepper
  • 3 cups baby arugula
  • 1 head radicchio, halved, cored, and cut into 1 1/2-inch-wide strips
  • 1/2 pound ripe fresh figs (about 8), stemmed and quartered
  • 2 oz Goat cheese, crumbled
  • 1/4 cup pine nuts, toasted

Directions

  1. In a small bowl, whisk together oil and vinegar; season with salt and pepper.
  2. In a large serving bowl combine the arugula, radicchio, figs, goat cheese, and pine nuts.
  3. 10 minutes before serving, add the dressing, toss to coat salad and serve.

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Radicchio Pizzas

Pizza Time! What’s better than a delicious cheesy pizza? A pizza with radicchio!! We have two pizza recipes for your next pizza night. First one is a pizza with sausage and sautéed onions and radicchio. This pizza a match made in heaven! Don’t be shy with the amount of radicchio. Our second pizza is a healthy option (well healthy-ish). We have a pizza salad! This pizza is a light cheese pizza topped with an arugula radicchio salad with a classic garlicy vinaigrette.

If you don’t want to buy dough from a store, here is a link to our favorite pizza dough recipe. The best part about it is, it’s ready in 3 hours and yeilds enough dough for 4 pizzas! Mugnaini small batch Pizza Dough

Radicchio, Onion, & Sausage Pizza
Ingredients
• 1lb Italian sausage
• 1 head radicchio, thinly sliced
• ½ red onion, thinly sliced
• Pizza Dough
• Tomato Sauce
• Shredded Mozzarella Cheese
• Salt & pepper to taste
Directions:
1. Place oven rack on lowest position and preheat to 500°F or to the proper setting for your pizza cooking tools.
2. Remove the sausage meat from the casing and break up the sausage in a medium size skittle. Once fully cooked, drain fat from the meat.
3. Wash & thinly slice the radicchio & onion. In the same pan as the sausage, sauté the onion until translucent. Add the radicchio until the radicchio until wilted.
4. On a lightly floured surface, roll out pizza dough to desired size and place dough on sheet (some like to sprinkle cornmeal on baking sheet) or pizza stone.
5. Top pizza with tomato sauce, shredded mozzarella cheese, radicchio & onion mixture, and sausage.
6. Bake until cheese has melted and crust is crisp, about 10 minutes.
7. Top with fresh parmesan cheese and red pepper flakes & mangia!

Print this recipe: Radicchio & Sausage Pizza

Radicchio Salad Pizza

Radicchio Arugula Salad Pizza
Ingredients
• 1 head Joe’s radicchio, thinly sliced
• ½ red onion, thinly sliced
• 2 cup baby arugula
• Fresh Mozzarella cheese
• Pizza Dough
• 1 tbs red wine vinegar
• 1 tbs olive oil (EVOO)
• 1 garlic clove, minced
• Sea salt & pepper to taste
• Parmesan shavings
Directions:
1. Place oven rack on lowest position and preheat to 500°F or to the proper setting for your pizza cooking tools.
2. Wash & thinly slice the radicchio & onion. In a large bowl, mix radicchio and onion with baby arugula.
3. Mince garlic. In a small bowl, whisk vinegar, salt, garlic and oil. Toss dressing with the radicchio, onions, and baby arugula and set aside.
4. On a lightly floured surface, roll out pizza dough to desired size and place dough on sheet (some like to sprinkle cornmeal on baking sheet) or pizza stone.
5. Brush dough with olive oil top with fresh mozzarella cheese and sea salt.
6. Bake until cheese has melted and crust is crisp, about 10 minutes.
7. Top the pizza with the radicchio salad & parmesan shavings. Mangia!

Print this recipe: Radicchio Pizza Salad

 

Note:
Total ingredients yield 2-4 pizzas
Pizza topping quantities vary for personal preference

 

 

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