Radicchio Bacon-Cheese Tart
Makes about 4½ dozen pieces
½ pound thick-sliced bacon
1 onion, halved lengthwise and thinly sliced crosswise
1 head radicchio, cored and cut crosswise into ½-inch pieces
2 teaspoons chopped fresh lemon thyme or regular thyme
½ teaspoon sea salt
¼ teaspoon black pepper
All-purpose flour, for dusting
1 pound pizza dough, homemade or bought from a pizzeria (They’ll usually sell you some!)
2 cups grated Gruyere cheese
Extra-virgin olive oil, for drizzling
1. Preheat the oven to 375° F. Lightly grease a rimmed jelly roll pan.
2. In a large skillet fry the bacon over medium-low heat until crisp. Drain on a paper towel-lined plate. Crumble into pieces.
3. Pour off all but 4 tablespoons of the bacon fat. Add the onions and cook over medium heat until softened, about 7 minutes. Add the thyme and radicchio; cook until wilted, about 2 minutes. Season with salt and pepper.
4. On a lightly floured surface, roll the dough to a 13- x 18-inch rectangle. Press into the prepared pan. Scatter the radicchio mixture over the crust, then top with bacon and cheese. Drizzle the top with oil. Bake until the crust is golden and cheese is melted, about 35 minutes. Cut into 2-inch squares and serve.
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