Radish and Goat Cheese pizza
This unique light pizza is perfect for showcasing the freshest late-spring ingredients. The crust gets a slather of ricotta and then a sprinkle of crushed red pepper flakes, crumbled tangy goat cheese, and a little optional cooked chicken. A simple toss of spicy mixed greens and kicky sliced radishes top it off. Any spring green mix will work with this pizza, but the occasional baby mustard green and/or peppery arugula will add a welcome little kick.
From Kitchen Treaty
- 2 T Olive oil
- 1 T White wine vinegar
- 1/2 tsp Dijon mustard
- 1 Small clove garlic, minced (about ½ tsp)
- Pinch Salt & freshly ground pepper
- 1 lb Your favorite pizza crust dough (I use Trader Joe’s pizza dough when I’m in a hurry - 16 ounces)
- 1/2 C Ricotta cheese
- 1/4 tsp Red pepper flakes + more to taste if desired
- Pinch kosher salt (or other coarse salt)
- Cracked black pepper
- 4 oz Goat cheese (chèvre)
- 2 C Spicy mixed greens or baby arugula
- 5-6 Radishes
- Grated Parmesan cheese if desired
Preheat oven to 450 degrees Fahrenheit.
In a small bowl or jar, whisk together the olive oil, vinegar, Dijon mustard, garlic, and salt and pepper. Taste and add additional salt and pepper if you wish.
Pull/press/roll pizza dough into an approximately 14-inch circle. Sprinkle a little flour on your baking surface (stone or baking sheet) and carefully transfer the dough. Spoon the ricotta onto the dough and gently spread with a spoon, leaving ½-inch border around the edge of the pizza. Sprinkle the ricotta with the crushed red pepper flakes, a generous pinch of coarse salt, and the freshly ground pepper. Crumble the goat cheese and evenly sprinkle it over the top.
Bake for 10 – 12 minutes until the crust is golden brown and cooked through. Meanwhile, add the mixed greens and radishes to a large bowl. Pour the vinaigrette over the top and toss.
Remove the pizza from the oven and immediately top with the greens and radishes. Slice and serve. Pass grated Parmesan for topping, if desired.
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