Tuesday, January 3, 2012

Watermelon Radish, Feta and Honey Pizza



I went to San Francisco in November for a food blogger conference and met the authors of Artisan Pizza and Flatbread in Five Minutes a Day. They gave me a signed copy of their book (#bonus). The next day I flew back to Portland to resume my life as a graduate student. It just so happened that I was working on a project measuring waste products of certain foods. One of them was flour. 


And we measured a 25 lbs sack of it. 


I was donated the contents of this sack. Coincidentally the base dough recipe calls for 7 1/2 cups of flour. I gladly whipped up a batch in hopes of lightening the three-layered flour garbage body bag. My first pizza dough session involved busting out some pizza action during my roommate's 31st birthday party. I was a beginner and there was some burnt crust involved. Luckily there were eager contenders. The next batch got better. The bag got lighter. I could make fresh pizza in an instant if I wanted to with whatever topping I had on tap. Bottom line is that this dough is the bomb. 


I made this version on New Year's eve. It's a nice combination of bitter from the radish and salty feta all  balanced by sweet honey. It worked out as a perfect appetizer pizza paired with cava. 



Watermelon Radish, Feta and Honey Pizza

The Master Recipe
  • 3 1/2 cups lukewarm water
  • 1 tablespoon granulated yeast
  • 1-1 1/2 tablespoons kosher salt
  • 7 1/2 cups unbleached all-purpose flour


Toppings
  • 1/2 watermelon radish, thinly sliced
  • 1/2 cup feta, crumbled
  • olive oil
  • honey


To make dough
  • Add yeast, salt, and water together in a large (5 quart size) bowl. It's not necessary that everything dissolves completely.
  • Mix the flour in. You might need to use wet hands to get the last bit of flour to incorporate. No kneading is needed.
  • Cover with a non-airtight lid and allow the dough to rise at room temperature until it begins to flatten on the top, approximately 2 hours. Do not punch down the dough.
  • After rising, refrigerate dough and use over the next 14 days; the dough will develop sourdough characteristics over that time. 


On pizza day
  • Heat oven to maximum temperature (mine goes to 550 F). 
  • Sprinkle olive oil on a cooking sheet (unless you use a pizza stone, then do your pizza stone thing). 
  • Grab a grapefruit sized ball, roll out dough on a floured surface. 
  • Roll out dough into a flat circle, drizzle with olive oil. Then sprinkle a little crumbled feta on top of dough, followed by radish slices, then the remaining feta. 
  • Bake for about 10 minutes. 
  • Let cool for a few minutes and then drizzle honey on top before slicing. 

7 comments:

DrThunder said...

Anna,
This is very creative, but not as creative as what I had originally interpreted as watermelon , radish, feta and honey pizza. I for some reason put a comma in between watermelon and radish...next time I expect more creativity! :)

Laura @ Sprint 2 the Table said...

Watermelon radish on pizza is such a great idea! I've been meaning to try their spelt pizza dough. Glad to hear this one turned out well!

Banana Wonder said...

DrThunder - I might have to try that one in the summer, now that you've mentioned it. We'll surely use lentil flour. In fact, scratch the summer part, we'll make it when I come visit.

Laura - I have been meaning to try that too!

CaliforniaKat said...

A, do you have any suggestions for substituting the watermelon radish? I'm asking, of course, because it can't be found 'round these parts.

Open to suggestions because it looks so delish.

Peter G @ Souvlaki For The Soul said...

Your recipe creations Anna are by far some of the best I've seen in the blogosphere…this is so clever and creative! I have that book too…it's just fantastic!

Banana Wonder said...

CaliforniaKat - I would go for any time of radish or another root vegetable like a turnip. A carrot could be interesting, but maybe use less honey if you do.

Peter - Wow thanks, I am blushing. I'm gonna have to turn this back on you because you are brilliant!!!

Helen said...

What a beautiful looking pizza!! Looks like an al fresco painting. I've never ever heard of watermelon radish before. What a gorgeous vegetable! Love it!!