Radicchio, Feta, and Olive Pizzas

Preparation

1. For pizza dough

   Step 1

   In a large bowl stir together water and yeast and let stand until foamy, about 5 minutes. Stir in flour and salt and blend until mixture forms a dough, adding additional tablespoon water if too dry. On a lightly floured surface knead dough about 10 minutes, or until smooth and elastic. (Alternatively, dough may be made in a standing electric mixer. In bowl of mixer make dough as described above. With dough hook knead dough about 5 minutes, or until smooth and elastic.)

   Step 2

   Put dough in a very lightly oiled deep bowl, turning to coat, and let rise, covered loosely, in a warm place 1 1/2 hours, or until doubled in bulk. Punch down dough and divide into 4 equal pieces. Dough keeps, each piece put in a small, sealable plastic bag and sealed, pressing out excess air, chilled overnight or frozen 2 weeks. If dough is frozen,thaw overnight in refrigerator before using. Makes enough dough for four 12- by 6-inch oval pizzas.

2. Make the pizza:

   Step 3

   Preheat oven to 500°F.

   Step 4

   On a work surface sprinkled with 1 teaspoon cornmeal roll out 1 piece of dough into a 12- by 6-inch oval and transfer to a baking sheet. Repeat with remaining cornmeal and dough, ending up with 2 ovals on each of 2 baking sheets.

   Step 5

   In a large saucepan simmer wine, radicchio, onion, and salt to taste over moderate heat until almost all liquid is evaporated, 3 to 5 minutes.

   Step 6

   Spoon mixture evenly over dough ovals, leaving a 1/2-inch border around edge of each pizza, and sprinkle with olives, feta, and cumin seeds.

   Step 7

   Bake pizzas in lower and middle thirds of oven 15 minutes, or until crusts are crisp and pale golden.