1 head of radicchio
1 tbsp extra-virgin olive oil
2 sprigs of marjoram, leaves only
1 tbsp traditional balsamic vinegar
3/4 cup/12 tbsp of buffalo - or sheep's-milk ricotta
1 tbsp grated Parmesan
Sea salt and freshly ground black pepper
A little extra-virgin olive oil for drizzling
Slice the radicchio in half lengthwise, then into quarters. Heat a pan on the hob and add the oil. Cook the radicchio and marjoram over a high heat, stirring once or twice until wilted – about a minute. Remove from the heat and drizzle over the vinegar. Toss to combine and set aside.
Heat the oven to its highest setting and place a pizza stone on the middle shelf to become hot. Roll out the dough using the method in the pizzetta recipe (see related links). Arrange the radicchio on top, followed by generous chunks of ricotta. Season, sprinkle over the Parmesan and drizzle a little oil.
Return to the middle shelf of the oven. Bake for 10 minutes, until the outer crust is light brown and the ricotta has begun to melt. Remove from oven; the base should be dry. Allow to cool slightly, then serve with finely sliced Parma ham.