Name: Chanterelle, Radicchio, and Pancetta Pizzas
Yield: makes 2 Servings
Ingredients: 6 tablespoons extra-virgin olive oil, divided; 8 ounces fresh chanterelles, cleaned, sliced; 1 1/2 tablespoons plus 2 teaspoons finely chopped fresh thyme, divided; 1 teaspoon fresh lemon juice; 3 cups thinly sliced radicchio (about 1 small head); 1 large leek (white and pale green parts only), halved lengthwise, thinly sliced crosswise; 1 1/2 pounds fresh pizza dough*; 1 cup (packed) Italian Fontina (such as Val d'Aosta), coarsely grated (about 4 ounces); 1 8-ounce ball fresh water-packed mozzarella cheese,** drained, halved, thinly sliced; 2 ounces thinly sliced pancetta (Italian bacon), very coursely chopped, divided

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Misha Gravenor Photography

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