Photo: Annabelle Breakey; Styling: Randy Mon
Total Time
1 Hour 15 Mins
Yield
Makes 2 pizzas (serves 4 to 6) (serving size: 1/3-pizza)

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."

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

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

Step 5

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

Step 6

Make second pizza with remaining ingredients.

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