Peppery Arugula & Fermented Radish Pizza

Peppery Arugula and Fermented Radish Pizza – A Tangy, Spicy Vegetarian Twist

Looking for a pizza that’s bold, tangy, and far from ordinary? This Peppery Arugula and Fermented Radish Pizza is a flavor-packed vegetarian recipe that breaks all the rules—in the best way. With a creamy yogurt and garlic base, zippy fermented radish, melty mozzarella and feta, and a fresh arugula finish, it’s a unique homemade pizza that’ll surprise and satisfy.

If you’re craving a spicy vegetarian pizza with a tangy twist, or wondering how to make a pizza with fermented radish and arugula, you’ve found your next favorite. This one balances creamy, sharp, peppery, and umami all on one crispy crust.

Mediterranean and Korean Inspiration

This pizza was inspired by a mix of Mediterranean flavor profiles and Korean pantry staples. I had a jar of fermented radish I’d been using in grain bowls, and one day I decided to try it on pizza. Paired with peppery arugula and a cool lemon-garlic yogurt sauce, it turned into a gourmet vegetarian pizza that felt refreshing yet indulgent. It’s become a go-to whenever I want a pizza night with a little edge—something elevated, but still approachable and fun to make.

Why You’ll Love It

• Unforgettable Flavor – Tangy yogurt, spicy radish, and fresh greens make every bite layered and bright.
• Easy to Customize – Use your favorite dough and toppings to make it your own.
• Vegetarian and Wholesome – High in protein with calcium-rich cheeses and probiotic radish.
• Looks Gorgeous – The pink-hued radish, white cheeses, and green arugula make it a showstopper.

Quick Grocery List

For the Dough:

• Active dry yeast
• Sugar
• Warm water
• All-purpose flour
• Salt
• Olive oil

For the Yogurt Sauce:

• Plain Greek yogurt
• Garlic
• Lemon juice
• Salt and pepper

For the Toppings:

• Shredded mozzarella
• Crumbled feta
• Fermented radish (or kimchi radish)
• Arugula
• Olive oil
• Black pepper

Things to Consider Before Preparing Your Meal

Prep & Cook Time:
Prep Time: 30 minutes (includes dough rise time if making from scratch)
Cook Time: 15 minutes
Total Time: 45 minutes

Equipment Checklist:

• Large mixing bowl
• Measuring cups and spoons
• Rolling pin
• Parchment paper
• Pizza peel or baking sheet
• Oven or pizza stone
• Knife and cutting board
• Mixing bowl for yogurt sauce

Dietary Adjustments:

• Vegetarian as written
• Easily made vegan with dairy-free cheese and plant-based yogurt
• Gluten-free dough can be substituted

Serving Size:
Makes 2–4 servings (1 medium pizza)

General Notes:

• Use a preheated pizza stone for a crisp, golden crust.
• This pizza is best served immediately—don’t skip the post-bake arugula and drizzle!

Substitutions

• Fermented Radish → Try kimchi, sauerkraut, or quick-pickled radish.
• Yogurt Sauce → Ricotta, labneh, or garlicky crème fraîche work too.
• Mozzarella → Swap for provolone or burrata if desired.
• Arugula → Use baby kale or watercress for a milder peppery flavor.

Variations

• Add Protein – Top with thinly sliced grilled tempeh or prosciutto.
• Spice It Up – Drizzle chili oil or sprinkle with Aleppo pepper.
• Vegan It – Use vegan cheese, coconut yogurt, and plant-based dough.
• More Veggies – Add roasted red peppers, caramelized onions, or zucchini ribbons.

Let’s Get Cooking

Pro Tips for Success:

Step 1 – Make the Dough

• Use water at 110°F to activate the yeast properly.
• Let the dough rise in a warm, draft-free spot to double in size.
• No time? Use high-quality store-bought dough to save 1 hour.

Step 2 – Prep the Yogurt Sauce

• Use full-fat Greek yogurt for creaminess and stability.
• Chill until just before use to keep it thick and spreadable.
• Add more garlic or lemon juice to taste—it should be punchy!

Step 3 – Assemble the Pizza

• Use floured hands to stretch the dough evenly.
• Spread yogurt sauce in a thin, even layer—too much will make it soggy.
• Don’t overload toppings—less is more for balanced flavor and bake.

Step 4 – Bake the Pizza

• A pizza stone or steel yields the best crust, but a preheated baking sheet also works.
• Keep a close eye—bake until the crust is golden and cheese is bubbling.
• If using parchment, slide it out halfway through for crispier crust.

Step 5 – Finish and Serve

• Add arugula just after baking to preserve its vibrant color and peppery bite.
• Drizzle with olive oil and crack some fresh pepper on top.
• Slice and serve while hot for the best texture and contrast.

Art Of: Building Flavor with Fermented Ingredients

Fermented ingredients like radish and yogurt offer tang, umami, and depth—all without extra salt or sugar. The radish brings a subtle funk and crunch that contrasts beautifully with the creamy yogurt and melty cheese. Don’t overdo the radish—a little goes a long way. Slice it thin so it softens just slightly in the oven without losing its texture.

The yogurt sauce acts as a base that anchors the flavor with richness and acidity. Keep it thick so it doesn’t run off the dough during baking. And always add fresh toppings post-bake for brightness and texture—arugula is non-negotiable!

Tips and Variations

• Preheat your oven for 30 minutes with a pizza stone inside for pizzeria-level crust.
• Use store-bought naan or flatbread for a quick version.
• Swap arugula for baby spinach or microgreens if preferred.
• Use half mozzarella and half goat cheese for tangy creaminess.
• For extra protein, top with chickpeas or hemp seeds post-bake.

Nutrition Breakdown (Per Serving)

• Calories: 350 – Satisfying without feeling heavy—great as a lunch or light dinner.
• Carbohydrates: 38g – Mainly from the crust—opt for whole wheat if desired.
• Cholesterol: 35mg – From dairy; can be reduced with vegan cheese.
• Fat: 16g – Balanced between cheese and olive oil—adds richness.
• Fiber: 2g – Boost it with extra arugula or a whole grain crust.
• Protein: 14g – Thanks to cheese and yogurt, this pizza packs solid vegetarian protein.
• Saturated Fat: 7g – Primarily from cheese; reduce by using part-skim mozzarella.
• Sodium: 580mg – Mostly from cheese and radish—use low-sodium feta if needed.
• Sugar: 3g – Low sugar, with no added sweeteners.
• Trans Fat: 0g – No trans fats—just wholesome ingredients.
• Unsaturated Fat: 8g – Heart-healthy fats from olive oil and cheese.

Storing and Reheating

Storage: Store leftover slices in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in a toaster oven or skillet over medium heat for 5–6 minutes. Avoid microwaving—it will make the crust soggy.
Freezing: Not recommended due to the fresh greens and yogurt sauce base. Best enjoyed fresh.

Frequently Asked Questions (FAQ)

Q: Can I make this pizza ahead of time?
A: Yes! Make the dough and yogurt sauce in advance. Assemble and bake when ready to eat for the best texture.

Q: Can I grill this pizza?
A: Absolutely—use indirect heat and grill with the lid closed until the crust is cooked and cheese has melted.

Q: What kind of fermented radish should I use?
A: Korean kkakdugi (cubed radish kimchi) or thin-sliced pickled daikon are great options. Look for them in Asian grocery stores.

Q: Can I make it vegan?
A: Yes—just use dairy-free yogurt and cheese alternatives, and a vegan pizza dough.

Q: What can I serve with this pizza?
A: Try a citrusy fennel salad, roasted chickpeas, or a chilled cucumber soup for a balanced meal.

Engage and Share

If you try this Peppery Arugula and Fermented Radish Pizza, let me know how it turned out! Drop a comment, rate the recipe, or share your version on social media and tag me—I love seeing your kitchen creations.

Craving more tasty mediterranean style dishes – check these out!

• Savory Sun-Dried Tomato & Olive Hummus
• Tangy Pickled Beet & Feta Flatbread
• Orange & Mint Couscous Salad
• Crispy Roasted Garlic & Oregano Eggplant