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
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Ingredients
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5 ounces
pizza dough
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2-3 tablespoons
crème fraîche (or sour cream, or thick yogurt)
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1
lemon, very thinly sliced
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1 cup
rapini florets
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4 ounces
unripened chèvre, cut into small pieces
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1/4 cup
thinly sliced red onion
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2 tablespoons
pine nuts
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olive oil
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salt & pepper
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pizza dough
Directions
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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.
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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.
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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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