Cacio e Pepe Pizza with Roasted Radishes

May 22, 2012
4 Ratings
Photo by James Ransom
Author Notes

Basically, two ideas collided in my mind, a thin crust cacio e pepe pizza, and roasted radishes on pizza. Ta da! It's kind of wonderful, if I do say so myself. —fiveandspice

Test Kitchen Notes

WHO: fiveandspice is a Boston-based food studies doctoral student with a host of hobbies.
WHAT: A thin-crusted pizza with serious kick from freshly ground pepper, Grana Padano, and roasted radishes.
HOW: The slow-risen dough couldn't be easier, and assembling the pizza is a matter of piling on a few toppings.
WHY WE LOVE IT: The textural contrast of salty cheese, tender radishes, and crusty bread make this pizza irresistible. As fiveandspice says, it's the perfect accompaniment to a "big old arugula salad." —The Editors

  • Makes 2 pizzas
  • Pizza dough
  • 1 1/2 cups warm water (around 105F)
  • 1 teaspoon active dry yeast
  • 2 tablespoons olive oil
  • 1 1/4 teaspoons salt
  • 3 3/4 cups (or so) all purpose flour
  • The pizza
  • 2 bunches of radishes
  • salt
  • olive oil
  • 2 cups grated Grana Padano
  • 3/4 cup grated Pecorino
  • 2 teaspoons freshly grated black pepper
  • risen pizza dough (from above)
In This Recipe
  1. Pizza dough
  2. In a large bowl, combine the water and yeast and allow to stand until the yeast is foamy, about 5 minutes. Stir in the olive oil and salt and enough flour to make a sticky dough (a bit over 3 cups). Turn the dough out onto a well floured surface and knead until smooth, about 8 minutes. (This can also be done in a stand mixer with the dough hook, but I find it really satisfying to knead pizza dough by hand.)
  3. Shape the dough into a ball and put into an oiled bowl. Cover with plastic wrap and put in the refrigerator overnight. (You can also just let it rise at room temp. for 2 hours, but the flavor is infinitely improved by a slow rise in the fridge)
  1. The pizza
  2. Preheat your oven to 425F. Remove the tops and tips and slice the radishes into 1/2 inch thick rounds. Toss them with a bit of olive oil and salt in a baking pan. Put them into the oven and roast until they’re soft and starting to get a little golden in spots, about 15-20 minutes. Remove from the oven and set aside.
  3. Put a pizza stone in the oven and turn the heat up to 475F and allow to preheat for at least 30 minutes, while you shred the cheese and get the pizzas ready. (If you don’t have a pizza stone, just turn the heat up and bake the pizzas on baking sheets.)
  4. Divide the dough in half. On a well floured surface, roll one dough half out into a circle that’s only about 1/8 inch thick. You can do this with your hands if you’re skilled like that, but I used a rolling pin. Transfer to a pizza peel (or baking sheet) that is generously sprinkled with cornmeal. Brush all over with olive oil. Top with half of each type of cheese and radish slices to your liking. Sprinkle half the pepper over the top.
  5. Transfer into the oven onto the baking stone. Bake until the crust is golden and lightly blistered and the cheese is completely melted, about 9-10 minutes. Remove from the oven and put on a cutting board.
  6. Repeat with the second piece of dough and the remaining toppings.
  7. Slice and serve warm with a big old arugula salad.

See what other Food52ers are saying.

  • PatriciaScarpin
  • Jacqueline Ogilvie
    Jacqueline Ogilvie
  • lapadia
  • zoemetro uk
    zoemetro uk
  • cookingProf
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.

    47 Reviews

    PatriciaScarpin April 30, 2013
    That pizza looks amazing! I love the golden crust and the flavor combo. Delish!
    Author Comment
    fiveandspice April 30, 2013
    Thanks Patricia!
    Jacqueline O. February 2, 2013
    Tried out the pizza dough from this recipe. ( my husband not too adventurous with his pizza toppings). The dough was fantastic ! A keeper for sure thank you
    Author Comment
    fiveandspice February 4, 2013
    Glad it worked well for you!
    lapadia June 15, 2012
    Congrats on your runner-up status, F&S! A couple times I've grated a few large radishes on my grilled pizza, fresh and delicious :)
    Author Comment
    fiveandspice June 17, 2012
    Thanks so much Lapadia! Glad you approve. :)
    zoemetro U. June 10, 2012
    mmmm...just finished this pizza during a lazy sunday lunch by the pool. i adore all radishes but many of our guests usually don't like them. this recipe more than converted a few friends and a picky eight year old as well! thank you five and spice.
    Author Comment
    fiveandspice June 10, 2012
    Oh I am SO happy to hear that!!! Isn't it the best feeling when you convince someone to try something they think they don't like and they find they actually do like it? So, way to go you! Thank you so much for letting me know. And, I hope the rest of your day was as lazy and lovely as a luncheon by the pool sounds!
    cookingProf June 8, 2012
    Yay, I picked a winner! I tested this recipe and totally loved it. The slow-rise dough is the best and I am totally adopting this method from now on. Congratulations!
    Author Comment
    fiveandspice June 8, 2012
    Well then I can't thank you enough cookingProf!!! I'm so glad you loved the pizza. And, that you've embraced the slow-rise dough. :) I've been making it that way for over a decade now, ever since the technique was introduced to me by a college boyfriend. (some recipes just last longer than relationships...)
    Greenstuff June 8, 2012
    Here's a little irony for you--I always thought that slow-rise-in-the-refrigerator was an old Scandinavian technique and had figured you'd adapted a Norwegian recipe for the pizza dough.

    I have a family recipe for a Swedish cardamom "refrigerator coffee bread" that calls of the same slow rise. It's attributed to my great grandmother, and one of my aunts published it in a Worcester, Massachusetts newspaper in 1953. (Worcester still has a lot of people with Swedish backgrounds.)
    Author Comment
    fiveandspice June 8, 2012
    Oh, now that is too funny! Nope, this technique is from a very non-Norwegian source! I do know there are some Scandinavian baked goods - particularly sweet ones - that use a slow rise, though actually none of the ones I was taught growing up do. Hmm, I wonder if back in the day they didn't really do the slow rise on purpose, it was just too cold to get things to rise fast, hehe...
    MeghanVK June 8, 2012
    CACIO E PEPE PIZZA?! Whaaaaaaat!!! Must. make. now.
    Author Comment
    fiveandspice June 8, 2012
    :) Go for it!!!
    F F. June 7, 2012
    This looks stoopid good!
    Author Comment
    fiveandspice June 7, 2012
    Haha, thanks!
    Bevi June 7, 2012
    Congrats 5&S!
    Author Comment
    fiveandspice June 7, 2012
    Thank you very much Bevi!
    healthierkitchen June 7, 2012
    Congrats, fiveandspice, this sounds terrific!!
    Author Comment
    fiveandspice June 7, 2012
    Thank you kindly, healthierkitchen!
    Greenstuff June 7, 2012
    Congratulations! I'm usually clueless about what will be finalists, but I had a feeling about this one. After living in Korea, my husband won't eat radishes, but I keep thinking of slipping this into a mix.
    Author Comment
    fiveandspice June 7, 2012
    Wow, I'm so flattered to hear you say that. Thanks! :) And, I say totally try sneaking them in sometime. My husband insists he doesn't like radishes either, but he sure devoured this!
    Midge June 7, 2012
    Wow, this is a stunner. Big congrats fiveandspice!!
    Author Comment
    fiveandspice June 7, 2012
    Thank you Midge!!! I'm happy you think so! (p.s. Your scones are part of the baking line up this weekend. I can't wait...)
    aargersi June 7, 2012
    Now we for SURE need to have a party! WOOT!
    Author Comment
    fiveandspice June 7, 2012
    Um, yeah we do! I'm still counting on you to bring the wine, friend! :)
    Kukla June 7, 2012
    Congratulations! I am honored to be running with you!
    Author Comment
    fiveandspice June 7, 2012
    Thank you Kukla! And the same to you!
    Author Comment
    fiveandspice June 7, 2012
    Oh wow! I'm so thrilled! Thank you all and thanks to the editors! I hope anyone who tries this loves it as incredibly much as we did!
    EmilyC June 7, 2012
    Congrats F&s -- this pizza looks amazing!
    Author Comment
    fiveandspice June 7, 2012
    Thanks EmilyC! I'm glad you think so!
    gingerroot June 7, 2012
    Yipee! I had a feeling about this beauty of a pie. Congratulations, Em! Can't wait to make this.
    Author Comment
    fiveandspice June 7, 2012
    Thanks Jenny! I'm super excited! When you get a chance to try it, let me know what you think.
    gingerroot June 9, 2012
    This was better than I even imagined!! Had a pizza party tonight and this was incredible. I could have easily eaten the whole thing by myself. I will dream about this pizza.
    Author Comment
    fiveandspice June 9, 2012
    That's fantastic! I'm so, so happy you guys loved it! When I made it, my husband and I very nearly demolished to two pies ourselves. There were only, like, 2 slices leftover, so I know where you're coming from. :) Thanks for letting me know!!!
    meganvt01 June 7, 2012
    Congrats fiveandspice! An excellent finalist choice - this looks amazing!!!
    Author Comment
    fiveandspice June 7, 2012
    Thank you very much Megan!
    Droplet May 26, 2012
    I think I'll just vote early . Great idea
    Author Comment
    fiveandspice May 27, 2012
    Thank you so much Droplet! I'm totally flattered! :)
    gingerroot May 25, 2012
    What a gorgeous pie! With roasted radishes and black pepper, I'm smitten.
    Author Comment
    fiveandspice May 25, 2012
    Thanks gingerroot! I was too, at first bite!
    EmilyC May 24, 2012
    This looks seriously delicious. I want a piece (or half) of this pizza right now!
    Author Comment
    fiveandspice May 25, 2012
    I hope you get a chance to make it! It was quite tasty.