1 large head radicchio (or 3 tiny ones), cored, outer leaves removed and thinly sliced into strips
3 eggs (optional)
+ sunflower oil for greasing the pan
Preheat oven to 200°C (392°F) and grease a baking sheet with oil. If making smaller pizzas, grease a few pans.
If you’re using my dough recipe, prepare it through step 5. Divide it into 3 parts before you let it rise. If using store bought follow the instructions on the package.
When the dough has risen, press it down so it deflates. Roll out each portion on a lightly floured surface. Transfer each one to an oiled pan. Distribute the tomato sauce evenly among all the pizzas, then sprinkle generously with dried oregano. Scatter cheese on top. Lastly add the sliced radicchio.
Bake each pizza for 10-15 minutes, until the edge of the pizza is golden, the cheese completely melted and the radicchio is charred and wilted.
If making pizza with an egg on top, take it out of the oven after about 5-7 minutes, just when the cheese is partially melted. Crack an egg in the middle, then bake for additional 7 minutes or until the egg white is cooked and turns from translucent to white, the cheese is completely melted, radicchio wilted and the crust golden.
Serve immediately, with a side of hot sauce or black pepper.