Recipes › Radicchio › Radicchio and Pancetta Flatbread
Radicchio and Pancetta Flatbread
Crispy flatbread topped with wilted radicchio, crispy pancetta, and melted fontina cheese. The bitterness of the radicchio, saltiness of the pancetta, and richness of the cheese create a genuinely excellent combination. Ready in 20 minutes and impressive enough for company.
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Ingredients
- 1 radicchio, shredded
- 4 store-bought flatbreads or pizza bases
- 4¼ oz pancetta or bacon, diced
- 7 fontina or mozzarella cheese, shredded
- 2 cloves garlic, minced
- 3 tbsp olive oil
- 1 tbsp balsamic glaze, for drizzling
Contains: cereals gluten, milk, sulphites.
Method
- Preheat oven to 425°F (220°C). Fry the pancetta in a dry skillet until crispy. Add garlic and radicchio and sauté for 3 minutes until the radicchio wilts. Remove from heat.About 7 min
- Brush flatbreads with olive oil. Scatter with cheese, leaving a border.About 3 min
- Top with the radicchio and pancetta mixture. Bake for 10-12 minutes until the cheese is melted and the edges are golden.About 12 min
- Drizzle with balsamic glaze and serve immediately.
Tips
- Wilt the radicchio before topping — raw radicchio on a flatbread turns bitter and chewy when baked.
- A drizzle of good balsamic after baking brightens everything.
Ring the changes
- Add sliced figs or pear for sweetness to balance the bitter radicchio.
- Use goat cheese instead of fontina for a tangier version.
Keeping it
Best eaten fresh. Leftovers reheat in a 375°F oven for 5 minutes.
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