Spread the dough into a previously greased baking tray and leave to rise until doubled in volume.
Brush the surface with an emulsion of water and extra-virgin olive oil.
Bake at 280/300°C for 7-8 minutes.
Remove from the oven and add the mozzarella, radicchio cream and sautéed porcini mushrooms. Continue baking for another 4–5 minutes.
Once out of the oven, finish with the lard, walnuts, parsley and walnut oil.
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