Grilled pizzettes with whipped ricotta, roasted radishes, and herbs from Veg Forward: Super Delicious Recipes that Put Veggies at the Center of the Plate (page 15) by Susan Spungen

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Notes about this recipe

  • Eat Your Books

    Can substitute other small radishes for French breakfast radishes.

  • lholtzman on June 04, 2025

    This was good, but definitely took time. I wasn’t a huge fan of roasted radishes, but mine were on the thicker side because that is what was available. I would halve before roasting if yours are also larger. I didn’t grill this because I only have a charcoal grill and I lack the confidence and time to try it. I didn’t get the charred spots, but the dough was really tasty baked at a high temp on a pizza stone. I preheated oven to 500 with pizza stone inside then put the dough in after an hour. I flipped every 2-3 minutes until done (about 2-3 flips).

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