- 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
- 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).
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).