Radish Pizza with Feta, Parmesan, and Mozzarella

I had a bunch of leftover radish from a soup made earlier last week, and wasn’t too sure what to do with them. I’m not sure how I got the idea of putting them on pizza, but pizza is easy, quick, and a great leftover lunch the next day–googling “radish pizza” came up with this, this, and this, so I knew at least that it wouldn’t be absolutely disgusting.

Modifying/combining what I read online, I came up with this: a whole-wheat crust topped with olive oil & garlic, feta, parmesan, mozzarella, and thinly sliced (as thin as I could get them with my dull knife, at least) radishes. A lot of the recipes I linked had some kind of green or light salad tossed on the pizza, but I opted to put my green stuff on the side.

Whole wheat dough, shaped and ready to rise:


The recipe I used for dough actually doesn’t require any rising, but I let it sit for about 20-30 minutes away, and it got nice and puffy and was very easy to roll out on my Silpat.


If you have a mandolin (lucky you), you could use that to slice the radishes paper-thin, but unevenly-sliced radishes ended up okay too. I should have named this blog “poor recent graduate cooks with basic kitchen implements” instead. But the yellow spatula was mildly cuter, and I love spatulas.


The radishes were slightly sweet and juicy out of the oven. I just topped the spinach with cranberries, olive oil, and balsamic vinegar for a very, very simple salad.

Pizza Crust (adapted from here):
1 package active dry yeast
1 cup warm water
1 tsp sugar
2 tbsp olive oil
1 tsp salt
2.5-ish cups of flour (I used 1 cup whole wheat, 1 cup of all-purpose, and more all-purpose until the dough felt “right” to me).

tbsp olive oil mixed with 1-2 tsps minced garlic
6-7 thinly sliced radishes
1/4 cup mozzarella cheese
1/4 cup feta cheese
1/4 cup parmesan
salt and pepper

Verdict: Ehhhhh. Not a very auspicious start to a cooking/food blog, but this pizza was “a bit bland,” stated Boyfriend, a little sheepishly, but he’s biased because radish + feta is a real leap away from his usual heavy-handed diet of meat, pasta, and tex-mex tacos. I should have sprung for better cheese (or at least used a cheese with more bite); mozzarella was a poor choice. It was still good heated up in the microwave the next day for lunch though.