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 coarsely chopped, divided

Instructions

1. Place pizza stone in oven. Preheat oven to 500°F. Heat 4 tablespoons oil in large skillet over high heat. Add mushrooms; sprinkle with salt and pepper. Sauté until beginning to brown, about 5 minutes. Add 1/2 tablespoon thyme; stir 30 seconds. Mix in 1 teaspoon lemon juice and season to taste with salt and pepper. Transfer to small bowl.
2. Heat remaining 2 tablespoons oil in same skillet over high heat. Add radicchio, leek, and 1 tablespoon thyme; sprinkle with salt and pepper. Sauté vegetables until just wilted, about 2 minutes. Transfer to medium bowl.
3. Divide pizza dough in half. Stretch and roll out each half on floured work surface to 101/2-inch round. Scatter half of Fontina and half of mozzarella on each round. Top each with radicchio mixture, then mushroom mixture. Sprinkle each with half of pancetta and 1 teaspoon thyme.
4. Bake pizzas, 1 at a time, on pizza stone until crisp and golden, about 12 minutes.
5. *Fresh pizza dough can be found at Italian markets and some specialty foods stores.
6. **Sold at many supermarkets and at Italian markets and specialty foods stores. If unavailable, regular mozzarella can be substituted.