A little of this, a little of that: celery stalks and leaves, young turnips, radishes, parsley, scallions, lime, mayo, sour cream, and blue cheese.

Denuded of their leaves, the radishes and turnips await their turn to be sliced.

Doesn't this remind you of Three Blind Mice? "They all ran after the farmer's wife, who cut off their tails with a carving knife..."

Aren't those teeny-tiny turnips adorable?

Kukla went ahead and gave us her best radishes AND turnips.

Fact: cutting vegetables on the diagonal automatically makes them look fancier.

On to the dressing: here, mayo and blue cheese prepare to get friendly.

Half a cup of sour cream completes the dairy trifecta.

Lime juice adds summery brightness to the creamy dressing.

And its partner, lime zest, adds both color and flavor.

We added pinches of sugar, salt, and pepper, then whisked away until it all smoothed out.

Let's get this party started...

...But first, a giggly moment with A&M. Do they ever stop having fun?

Assembling this salad couldn't be easier: first, toss all those vegetables into a bowl.

Pour in the dressing. (Start with about half and work up from there.)

A quick stir to get everything coated, and you're done!

An oven-free dish, perfect for summer.

Flour and yeast for the pizza dough; radishes, olive oil, cheese, and pepper to top it.

After proofing the yeast, we got to mixing up the dough. Here, Merrill drizzles in the olive oil.

The dough starts out sticky, but it'll be supple and smooth soon enough.

Don't be afraid to keep adding flour if you have to -- Merrill went a full half-cup over to get the dough to come together.

When it holds together but is still a but sticky, you're done.

After a quick coating in olive oil, the dough goes off to rest. (And rise!)

Meanwhile, Amanda prepares the radishes. After slicing, they're tossed with olive oil and salt before roasting.

Pizza dough, all grown up!

Amanda lets it all out with a sucker punch to the risen dough.

Then she halves it with her trusty Brooklyn Kitchen bench scraper.

Bread dough likes to wait between handlings -- we prepped toppings while these two guys took a rest.

Grana Padano and Pecorino pack a salty punch!

We baked our pizzas directly on a pizza stone, so Amanda used both flour and cornmeal to make sure they didn't stick.

You can start shaping the pizza dough with your hands.

We found a rolling pin to be useful towards the end -- you want this crust to be thin, thin, thin!

Amanda gently eases the crust onto the baking sheet.

Brushing the dough all over with olive oil -- including the outer edges -- ensures a crispy, evenly browned top.

Evenly spread the grated cheese over the pizza. It's snowing Pecorino!

It's very important to arrange the radish slices with scientific precision. (No, it isn't.)

And finally, the "pepe" part of "cacio e pepe" -- don't be afraid to sprinkle it on liberally!

Just 10 minutes in the oven, and you'll have this.

Grab a slice.