Prep Time:
Yield: Scale
Ingredients
- Crust:
- 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
- Toppings:
- 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
Instructions
- 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.