Pizza Bianca with Dandelion Greens

Pizza Bianca with Dandelion Greens Recipe
Photo: Annabelle Breakey; Styling: Randy Mon

Chandra Paton Shupe created her seasonal pizza after a trip to a farmers' market for a friend's Iron Chef-style cook-off party. "We grabbed everything that looked beautiful and tasty and put it all together."

Makes 2 pizzas (serves 4 to 6) (serving size: 1/3-pizza)


+ Add To Shopping List
1/2 cup fromage blanc or whole-milk ricotta cheese
1/2 teaspoon lemon zest
1/4 teaspoon pepper
3 tablespoons extra-virgin olive oil
2 garlic cloves, minced
3 green onions, trimmed and thinly sliced
8 ounces dandelion greens, trimmed and roughly chopped (about 2 cups)
4 ounces arugula (6 cups)
1/2 teaspoon kosher salt
1 tablespoon lemon juice
1 pkg. (1 lb.) pizza dough
Semolina flour for dusting
1/2 cup shaved pecorino romano cheese


Total: 1 Hour, 15 Minutes

1. Preheat a pizza stone (or rimless baking sheet) in a 450° oven 30 to 40 minutes. Mix fromage blanc, lemon zest, and pepper together and set aside.

2. Heat oil in a large frying pan over medium heat. Add garlic and green onions and cook until softened and fragrant, about 5 minutes. Add dandelion greens, arugula, salt, and lemon juice and cook until barely wilted, about 1 minute. Drain excess liquid.

3. Divide pizza dough in half and roll out 1 portion on a floured work surface until thin and about 10 in. wide. Transfer to a pizza peel or rimless baking sheet dusted generously with semolina. Spread or spoon half of fromage blanc mixture onto dough. Sprinkle with half of dandelion mixture.

4. Slide pizza onto pizza stone and bake until browned and crisp, about 16 minutes.

5. Transfer pizza to a cutting board using a wide spatula. Sprinkle with a few curls of pecorino cheese.

6. Make second pizza with remaining ingredients.

Created date

January 2015

Nutritional Information

Calories 323
Caloriesfromfat 36 %
Protein 10 g
Fat 13 g
Satfat 4 g
Carbohydrate 43 g
Fiber 2.4 g
Sodium 890 mg
Cholesterol 13 mg