What’s round, baked, and way better when it’s topped with crunchy, sprouted tortilla chips? This springtime veggie pizza!

Spring radishes steal the show on this veggie-forward nacho pizza.

Digging up the garden beds in the early spring is always my favorite around-the-house task of the entire year. What would normally sound like manual labor is so much more gratifying when you’ve survived the long, deep freeze of winter. Now it’s time to get back outside and into the garden. The first seeds to go in the ground every year are the radishes and snap peas, offering a glimmer of hope after months spent in the Minnesotan frozen tundra. This pizza celebrates the freshness and brightness of the spring season and those two hopeful veggies. In pizza form. What could be better?

What's round, baked, and way better topped with crunchy tortilla chips? This veggie pizza!

All you need to do is start with your favorite pizza crust. Whether it’s your grandmother’s fresh dough, frozen from the supermarket, or a stellar piece of naan bread, this pizza is buildable on anything you choose. Refried beans add a delicious layer of earthy goodness in addition to an awesome protein boost. And, just wait until you taste that melted fresh ricotta. Dream pizza.

A spring veggie pizza full of crunch: fresh garden radishes, snap peas, and nacho cheese chips will make this your new favorite family pizza!

But, don’t think we forgot the best part. Once you pull this guy out of the oven, the magic happens. Snappy snap peas and thinly sliced fresh radishes top your bubbly pizza base. A generous sprinkle of our Nacho Cheese chips (or Sweet Chili, for a kick!) add the perfect crunch of sprouted goodness to your new favorite pizza.


Veggie Pizza

  • prep: 15 minutes
  • cook: 15 minutes
  • servings: 4


1 uncooked pizza dough

1 cup refried beans

1 tsp chili powder

½ tsp ground cumin

½ tsp salt

2/3 cup ricotta

3 large radishes

½ cup snap peas

1 cup chopped lettuce

¼ cup chopped green onions

1 cup Nacho Cheese Corn Tortilla Chips


Preheat the oven to 450 F. Shape your pizza dough into your desired shape and place it on either a pizza peel (if using a pizza stone) or a parchment-lined baking sheet.

Mix together the beans, chili powder, cumin, and salt. Spread onto the dough, then use a spoon to randomly dollop the ricotta on top of the beans.

When the oven is hot, bake the pizza until the edges are brown—10 to 12 minutes.

While the pizza is baking, use a mandolin (or a knife) to slice the radishes as thinly as possible.

As soon as the pizza is golden and out of the oven, top with the sliced radishes, snap peas, lettuce, green onions, and Nacho Cheese Corn Tortilla Chips.

Crunchy chips, fresh spring veggies, pillowy dough: this is way better pizza.

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