Polenta Nera Pizza
Recipe type: Pizza
  • 10 ounces of your in-house dough
  • 1¼ cups of whole buckwheat berry or grain (substitute local spelt or barley)
  • 2½ cups cold water
  • 2 tablespoons of extra virgin olive oil
  • 2 cloves garlic chopped fine
  • 10 anchovy filets
  • One head of radicchio, sliced thick
  • Juice from one-half lemon
  • One sweet red pepper, diced
  • 4 ounces fresh mozzarella, sliced
  • 3 ounces of aged asiago cheese
  • Pinch of Italian flat-leaf parsley
  1. Put the water in a pot with the buckwheat berries.
  2. Bring to a boil, reduce to medium-high and let cook for 15 to 20 minutes.
  3. Taste for doneness. (Each berry should not be mushy but should have a chewy texture.)
  4. Cool and set aside.
  5. Add the chopped garlic and five of the anchovies to the extra virgin olive oil in a medium-high pan, press them down with a wooden spoon to mix well with the oil and lower the heat so the garlic doesn’t burn.
  6. Cook for 12-15 minutes.
  7. When the garlic-anchovy mix is well incorporated with the oil, turn the heat up and add the radicchio and cover.
  8. Cook for five minutes, toss and add the lemon juice and pepper and cook for another 8 minutes until the radicchio is semi-limp.
  9. Bang out your pizza crust, add the mozzarella, Asiago and 1 cup of the buckwheat berries. (Do not add too much as they will weigh the pie down.)
  10. Cook the pizza until just beginning to brown, (6 to 8 minutes).
  11. Pull the pizza and add the radicchio-pepper mix and cook until the crust goldens.
  12. Pull the pizza and add the remaining anchovies, then garnish with parsley.
Recipe by Pizza Today at https://pizzatoday.com/recipes/pizzas/polenta-nera-pizza