INGREDIENTS
- 1 handful of radish sprouts
- 1 pizza crust (I get mine at whole foods and divide it because I like thin crust – bake time is for thin crust)
- 1 organic lemon sliced really thin
- 6 figs sliced
- 1 cup gorgonzola cheese
- 1 cup mozzarella cheese
- ¼ cup parmesan cheese
- 4 tablespoons olive oil
- 3 grated garlic cloves
- 1 ¼ cups organic corn meal
PREPARATION INSTRUCTIONS
- Grate the garlic and put it in a small bowl with the olive oil.
- Slice the lemons and figs.
- Heat the pizza stone in the oven on 450 for 5 minutes.
- Put 1 cup of corn meal on the counter and roll out the pizza dough (or toss it if you are that good).
- Carefully take the pizza stone out of the oven and spread ¼ cup corn meal on the stone (to keep dough from sticking).
- Put the rolled-out dough on the stone.
- Using a pastry brush – brush the dough with the olive oil/garlic mixture.
- Place the sliced figs and lemons around the pizza.
- Sprinkle the radish sprouts around the pizza.
- Sprinkle the gorgonzola evenly over the pizza.
- Top with the mozzarella.
- Sprinkle the pizza with the parmesan cheese.
- Put it in the oven for about 10-15 minutes until it is starting to brown and the crust is crispy (this timing is for a thin crust pizza and may vary depending on your oven).
NOTES
We have friends over for Pizza and Shark Tank on Friday nights. To avoid having the same thing each week I decided to venture out with my choice of ingredients. This pizza may sound a little adventurous to you, but my friends said it was one of their favorites. I get my pizza dough ready made from whole foods and divide it in half because I like really thin crust pizza. The second half gets frozen. The sprouts are from one of my health partners – Skolex. They are at a farmer’s market near me in the summer. I usually buy a variety of sprouts from them. They also sell kits to grow them at home (great for winter months).