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

Materials

• 130 grams pizza dough
• 2-3 tablespoons crème fraîche (or sour cream, or thick yogurt)
• one lemon, very thinly sliced
• 1 c. of rapini florets
• 100 grams of unripened chèvre, cut into small pieces
• 1/4 c. thinly sliced red onion
• 2 Tbsp. pine nuts
• olive oil
• salt and pepper

Methods

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.

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.)

Reference

http://the-dogs-breakfast.com/2010/04/11/chevre-and-rapini-pizza-with-red-onion-lemon-and-pine-nuts/