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

April 14, 2010
0 Ratings
  • Serves 2 - 3
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

What You'll Need
  • 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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3 Reviews

Hmmm, the lemon slices are intriguing. I will definitely try this.
aargersi April 15, 2010
Wow, yum ... I LOVE the lemon idea and I will be trying it on our next pizza night. I hope the dog only got a small bite and you ate the rest :-)
mrslarkin April 14, 2010
Gorgeous! Looks so delicious. That crust is perfect.