Ingredients

• 1 head organic baby radicchio
• 1 organic red onion
• 3 tablespoons dry-roasted hazelnuts
• maple-balsamic vinaigrette (maple syrup – extra virgin olive oil – balsamic vinegar – sherry vinegar – cinnamon)
• 1 teaspoon red chile flakes (optional)
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Prep the radicchio and onion

• Fill a medium bowl with ice water. Cut the radicchio into quarters lengthwise, then cut away any core; thinly slice the radicchio. Submerge the radicchio in the ice water while you prepare the rest of the meal. 
• Peel and thinly slice enough onion to measure 1 cup (2 cups). Set aside ¼ cup (½ cup) for the salad. 

In a medium frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add ¾ cup (1½ cups) onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Transfer to a plate. Wipe out the pan. While the onion is cooking, prepare the remaining pizza toppings. 

Make the radicchio-hazelnut salad

• Using the bottom of a bowl or cup, lightly crush the hazelnuts.
• Remove the radicchio from the ice water and thoroughly dry with a paper or kitchen towel. Wipe out the bowl and return the radicchio to the bowl.

In the dry pan used for the onion, toast the hazelnuts over medium heat, stirring often, until lightly browned and fragrant, 2 to 4 minutes. Transfer to the bowl with the radicchio. Add the remaining sliced onion and maple-balsamic vinaigrette and toss to combine; season to taste with salt and pepper.