chèvre and rapini pizza with red onion, lemon, and pine nuts

By The Dog's Breakfast
April 14, 2010
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Author Notes: This recipe is a variation on pizza bianca with lardons (bacon pieces) and red onion. Here we use thin lemons slices for brightness combined with crème fraiche as a base with slightly bitter rapini, red onions for punch and colour and creamy unripened goat cheese and pine nuts for depth. You could add a little finely minced garlic to the crème fraiche if you feel like it. NOTES: As you’re rolling out your crust, keep in mind that it will rise as it sits, and as it cooks. You can replace the red onion with a clove of garlic, finely sliced right onto the creme fraîche. (A truffle shaver works great for this.)The Dog's Breakfast

Serves: 2 - 3

  • 5 ounces pizza dough
  • 2-3 tablespoons crème fraîche (or sour cream, or thick yogurt)
  • 1 lemon, very thinly sliced
  • 1 cup rapini florets
  • 4 ounces unripened chèvre, cut into small pieces
  • 1/4 cup thinly sliced red onion
  • 2 tablespoons pine nuts
  • olive oil
  • salt & pepper
  • pizza dough
  1. Slice the lemon as thinly as you can. Slice the onion and cut the rapini into small florets. Toss the onion and rapini with a bit of olive oil, and a small amount of salt and pepper.
  2. Roll out the dough, and spread it with a thin layer of crème fraîche, then a single layer of lemon slices. Add the rapini, onions, chèvre, then drizzle with some olive oil, and season with salt and pepper.
  3. Cook at 375 F for 8 minutes, then sprinkle with the pine nuts and cook a further 8-10 minutes, or until the crust is lightly golden around the edges. Serve warm or at room temperature.

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