Here’s another pizza recipe for you, because you can never have too much pizza. I love a simple tomato mozzarella, but it’s also fun to mix things up. This way, I can put pizza on the menu every week and it won’t get boring, since there are so many varieties; there are so many things you can put on pizza…
David loves radishes, so I wanted to incorporate them more into our meals instead of just eating them raw and dipped in hummus (not that there’s anything wrong with that).
I found this recipe, and the rest is history!
Cacio e Pepe Pizza with Roasted Radishes adapted from Food52
- 2 bunches of radishes
- olive oil
- 1 lb sliced fresh mozzarella
- 3/4 cups grated parmesan
- 2 teaspoons freshly grated black pepper
- your favorite pizza dough
- Preheat your oven to 425F. Remove the tops and tips and slice the radishes into 1/2 inch thick rounds. Toss them with a bit of olive oil and salt in a baking pan. Put them into the oven and roast until they’re soft and starting to get a little golden in spots, about 15-20 minutes. Remove from the oven and set aside.
- Put a pizza stone in the oven and turn the heat up to 475F and allow to preheat for at least 30 minutes, while you shred the cheese and get the pizza ready. (If you don’t have a pizza stone, just turn the heat up and bake the pizzas on baking sheets.)
- Using a rolling pin on a well floured surface, roll dough out into a circle that’s only about 1/8 inch thick. Transfer to a pizza peel (or baking sheet) that is generously sprinkled with cornmeal. Brush all over with olive oil. Top with half of each type of cheese and radish slices to your liking. Sprinkle half the pepper over the top.
- Transfer into the oven onto the baking stone. Bake until the crust is golden and lightly blistered and the cheese is completely melted, about 9-10 minutes. Remove from the oven and put on a cutting board.
- Slice and serve warm with a big old arugula salad.