Red onion, radicchio and goat’s cheese pizza

Red onion, radicchio and goat’s cheese pizza

Eat Right For Your Body Type
Lisa Linder

A great kapha meal, with low-fat, pungent onions and bitter radicchio (you could also use endive or chicory). The pizza base is as light as a feather and the whole meal is satisfying. Those with a kapha imbalance are generally discouraged from having dairy but I don’t believe any of us could give up an entire food group, so choose goat’s cheese as it is easier to digest than cow’s milk. This pizza makes a great packed lunch if rolled into a wrap. This is also a great vata dish as cooked onions are good for them, although they can halve the amount of radicchio and add a little extra oil and cheese. This is also a good dish for pitta.


Quantity Ingredient
1 tablespoon vegetable oil
1 medium–large red onion, peeled and sliced
1 large garlic clove, peeled and chopped
1/2 radicchio, shredded
2 teaspoons good-quality balsamic vinegar
1/4 teaspoon ground fennel seeds, (optional)
lots freshly ground black pepper
2 flour tortillas
15g small watercress leaves
40-50g soft well-flavoured, goat’s cheese, crumbled


  1. Heat the oil in a non-stick pan, add the onion and cook until caramelized, around 8 minutes, stirring often. Add the garlic and cook for 1 minute. Add the radicchio and cook until wilted. Stir in the vinegar and fennel seeds, season and cook for another minute.
  2. Using tongs, hold one flour tortilla over an open flame for 1 minute, moving often and flipping sides so it doesn’t burn. It will start to crisp up at the edges. Place on a plate, and repeat with the second tortilla. Spread the onions evenly over each tortilla, top with the watercress and scatter with goat’s cheese. Serve immediately, or if you wish, place the pizza in the oven to warm the goat’s cheese.
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