This dish is inspired by a recipe from “Dagelijkse kost”, Belgium’s favourite cooking show fronted by celebrity chef Jeroen Meus.
Recipe adapted by Clara Van Hemelrijck
For the chicory
- 6 chicory stumps, halved (or quartered) lengthwise, hard cores removed
- Knob of butter
- Drizzle of honey
- Pinch of nutmeg powder
For the puff pastry pizza
- 1 sheet ready-made puff pastry
- 1 egg yolk
- 225g fresh goat cheese
- A dash of cream
- Fresh thyme leaves, finely chopped
Salad for pizza topping
- 2 chicory stumps, cut into strips
- 50g rucola
- ½ radicchio leaves, shredded
- Olive oil
- Melt the butter in a pot on medium heat. Arrange the chicory in the melted butter.
- Season with salt, pepper and nutmeg powder. Drizzle some honey over the chicory and cover the pot. Allow to braise for a few minutes.
- Check occasionally on the chicory. Add a little water if all fluids have evaporated. Leave to simmer until the chicory is al dente.
- Pre-heat the oven to 220-250°C. Roll out the ready-made puff pastry and puncture it with the tines of a fork (everywhere except on the edges). For a nice sheen to your pizza, smear some egg yolk on the edge.
- Place the puff pastry on an oven tray and weigh it down in the middle with an oven dish to prevent the pastry from rising. Bake for 7-10 minutes.
- In a mixing bowl, combine the fresh goat cheese and cream into a creamy mixture. Mix in the thyme and season to taste.
- When the pastry is ready, smooth a layer of goat cheese on it. Arrange the braised chicory over the cheese, caramelized side up. Return to the oven to bake for another 3-5 minutes.
- Meanwhile, combine the chicory, rucola and radicchio leaves and season to taste with olive oil, vinegar, salt and pepper.
- Top the hot pizza with a generous portion of salad. The remaining salad can be served on the side.
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