Preparation for Stuffed Pizza with Radicchio and Fennel

• Start preparing the stuffed pizza with radicchio and fennel by working on the pizza dough itself. Dissolve the dry yeast in a little lukewarm water (around 86°F) and let it rest for 10 minutes.

• Meanwhile, mix the flour in a bowl with salt, sunflower oil, and oregano, and stir. Once the yeast is dissolved, add it to the flour and gradually add the remaining water.

• You can knead the dough by hand or with a wooden spoon.

  Alternatively, use a food processor, knead very well to absorb all the liquid, then form a ball and place it in the bowl, covering it with plastic wrap.

• Let it rise in a warm place until doubled in size (about 2 hours).

• In the meantime, prepare the filling by finely chopping the onion and radicchio, removing the harder white end.

• Slice the fennel thinly, removing the hard base part, and then cut it into strips.

• In a large skillet, sauté the onion in the olive oil, and when it starts to turn transparent, add the fennel first and then the radicchio strips after 5 minutes.

• Season with salt and ground cumin, cooking everything for at least 15 minutes until the vegetables are tender but not mushy.

• Let the vegetables cool, then incorporate the two eggs and mix well to combine.

• Cut the mozzarella into pieces and mix it with the vegetable mixture, and set aside.

• Once the stuffed pizza with radicchio and fennel has risen, take the dough and divide it into two parts, one larger for the base and the smaller one for the top.

  Then spread the dough in a cake pan using your fingers to avoid deflating the dough too much.

• Fill with the vegetable mixture and cover with the remaining dough, spreading it on the work surface and then placing it on top of the filling.

• Prick the surface with a fork or a pastry cutter, brush with a little oil, and bake in a preheated oven at 392°F in static mode for about 35 minutes.

• Remember to check the baking and browning level because every oven is different.

  If you see that it colors too much on the surface but is still soft underneath, cover with a sheet of aluminum foil or baking paper and continue baking for another 5/10 minutes.

• Remove the stuffed pizza with radicchio and fennel from the oven, letting it rest for 5 minutes before serving it still warm.

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