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
2 - 3
crème fraîche (or sour cream, or thick yogurt)
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.
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.
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.