Roasted Radish, Blistered Pepper, and Olive Pizza

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Things I’d once assumed crazy and impossible and now know are doable:

  • I successfully only wore 1 pair of shoes (TEVAS iloveyou) for the entire month.
    • Daniel: You’ve been wearing Tevas this whole time?!! Shakes head.
    • Me: hehehehe.
    • Him: Stop googling your sandals at the coffee shop.
    • Me: hehehehe.
      Mom, be so proud.
  • Bike riding from Boston to NYC. My childhood friend Lauren and her lovely manfriend proved me wrong last weekend. Not sure the 180 mile trek is something they’ll try again for a while, but sounds like it was quite the adventure. We loved welcoming them with beer, Thai food, AC, and bagels.
  • Watching all 6 Star Wars movies. Okay, I still haven’t officially completed this one (and in fact fell asleep midway through the first), but I am DETERMINED. It is high time I know what my dorky imeanlovely boyfriend and his friends are talking about.
  • Making sticky dough form the same rectangular shape as the pan you’re putting it into. My mom made pizza all the time growing up, and I had one major success in college, but this was my (our) first Adult pizza-making session. In the middle, Daniel passionately exclaimed “I am never cooking again!” (as he is apt to do in moments of frustration), but then we tried a new tactic and voila pizza making led to pizza eating led to LET’S DO THIS AGAIN NEXT WEEK! An empty threat in the end.

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Roasted Radish, Blistered Pepper, and Olive Pizza

aka Pizza Experiment #1
hand held by Smitten Kitchen’s pizza section in her book or website

  • 2 tomatoes, cut into chunks
  • 1 large clove garlic, quartered
  • ½ t + 1 pinch red pepper flakes
  • 1 T white wine vinegar
  • 1 t sugar
  • 4-5 radishes, cut into thin circles
  • ½ onion, sliced thin
  • 1 small summer squash (yellow or green), cut into small chunks (optional)
  • 1 T olive oil, plus extra for drizzle
  • s&p
  • 2 peppers (I used red but your choice!)
  • dough (I am lucky enough to work at a bakery; my pizza dough came from the day’s baguette scraps. There are a million recipes on the internet to make easy dough, or ask your local pizza guy if they’ll sell you some, or just use the supermarket variety. You can’t really go wrong here.)
  • ¼ cup cornmeal
  • fresh mozzarella
  • black olives, one can (although most were eaten during prep), cut in half
  • prosciutto (totally optional)
  • fresh basil, torn into smaller pieces (NOT OPTIONAL….just kidding. But Seriously, DO this.)
  • olive oil for drizzle (fine, fine, optional).

Sauce

In a food processor, blend tomatoes, quartered garlic clove, ½ t red pepper flakes (or less), 1 T white wine vinegar, and 1 t sugar. Blend until there are no more chunks of tomato left. If you want to be totally anal you can strain it, but ours was more than smooth enough. This sauce is quite runny (don’t expect pasta sauce) but makes a great pizza base layer. As written, it is quite spicy; feel free to taste and spice as you go.

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Roast Radishes

Preheat oven to 400 degrees. Mix sliced radishes, onion, and squash together on a baking tray. Coat in 1 T olive oil and cover with salt and freshly ground pepper. We used rosemary sea salt, but any old salt will do. Roast for about 20 minutes, until radishes are tender and sweet, and onions (and squash) get soft, sweet, and a bit mushy. Set Aside. Turn oven up as hot as it will go to prepare for pizza baking.

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Blistered Peppers

To make blistered peppers, remove grate on top of a gas stove. Cut just the very end off a pepper and spear it with a skewer (or chopstick). Turn one burner to highest flame. Hold pepper in flame (without burning your hand!), turning every so often, until skin gets blackened. This will be a fairly noisy process, as pepper actually emits sound bursts as skin gets charred! Don’t be alarmed. When peppers are totally blackened, set aside to cool. When cool, use your fingers or a small sharp knife to peel off the blackened skin. Don’t worry if some small charred pieces stick! They will just add extra flavor. Cut into thin strips.

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To assemble pizza

Sprinkle cornmeal to cover the bottom of a baking pan. (We used a rimmed cookie sheet.) Take that dough and manhandle it until it covers the bottom of the pan in a basic rectangular shape a preschooler could recognize. Use plenty of olive oil on your fingers and be patient. Gently use both hands to press on dough, inch by inch, starting at lumpy parts and pushing them outwards. If holes form, pinch them closed.

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Once this is accomplished, pat yourself on the back and move on to the fun part. Daniel and I each claimed half a pizza to do with as we wished (his meaty, mine overly cheesy). Here’s my ideal: spoon a bit of sauce over dough. Cover with roasted radish mixture. Next add pepper strips decoratively. Then tear long stringy pieces from your mozzarella ball and cover liberally. Top with halved black olives. (And if you’re Daniel, add proscuitto and hot sauce.) Pop into your super hot (as hot as it gets) oven for about 10 minutes, or until the crust bakes and cheese melts. Immediately out of the oven, cover with torn basil leaves. Devour while hot, perhaps while (finally) watching Star Wars.

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3 thoughts on “Roasted Radish, Blistered Pepper, and Olive Pizza

  1. Pingback: Hot Honey Pizza with Roasted Broccoli and Red Onion | The Swanky Sweet Potato

  2. Pingback: Tomatillo and Peach Salsa (& a wedding cake!) | The Swanky Sweet Potato

  3. Pingback: Soy-Dashi Simmered Kabocha Squash (Kabocha No Nimono) | The Swanky Sweet Potato

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