Somewhere along the lines I lost my taste for big, doughy pizza crust.
My pizza became all about the toppings and the crust, as long as it was crispy, became a great accompaniment. When I saw amazing looking Whole Wheat Cracker Crust on Sarah’s blog, I knew I had to try it. No yeast, super fast and amazingly crisp. What else could I ask for?
I’ve also been thinking about this pizza for awhile. I really love roasted radishes. The major bite of the radish is tamed and turned in to this great earthy sweetness when a radish is roasted. I added the mustard to bring a bit of the bite back in but you are more than welcome to leave it out- this pizza would be equally delicious! I think a few herbs thrown in to the ricotta would make for a nice companion as well.
The cheese could also be changed a bit. I went for the tame mozzarella but I think some goat cheese or gorgonzola would me amazing. Maybe with a little honey drizzled on top? Really the options are open, just don’t leave off the roasted radishes.
Even if you don’t try this pizza, I urge you to throw some radishes in the oven (tossed with a bit of olive oil, salt, and pepper of course!) I think you will really love them! We are coming up to the season, at least in Illinois, where radishes are bountiful and I can only eat so many raw!
- 1/2 cup whole wheat pastry flour
- 1/2 cup all purpose flour
- 1/2 tablespoon cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon honey
- 3 tablespoons water
- 1/2 tablespoon olive oil
- 1/3 cup ricotta cheese
- 2 cups radishes
- 2 tablespoons stone ground mustard
- 1 tablespoon honey
- a few slices of mozzarella cheese
- 2 cups arugula
- 2 tablespoon olive oil, divided
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Preheat oven to 425˚ with a pizza stone. Slice radishes in 1/4″ slices and toss with 1 tablespoon of olive oil. Roast for 20-30 minutes or until radishes are soft and begin to curl up. Remove from oven and set aside.
- Turn oven up to 475˚
- To make the crust, combine dry ingredients and give a good stir. Whisk together honey, water, and olive oil. Combine with dry ingredients, adding a bit more water if the dough seems a bit dry (or a bit more flour if dough is too sticky.) You should be able to handle it without it sticking to your hands too bad.
- On a flour covered cutting board, roll dough out in to a 10″ even circle. Stir together ricotta, mustard, and honey. Smear over dough then top with roasted radishes and mozzarella cheese.
- Bake for 8-12 on stone or until crust is crisp and cheese is browned. Remove from oven and let sit for 2-3 minutes.
- Toss arugula with oil, salt, and pepper. Place on top of pizza and serve.