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."

This Story Originally Appeared On


Credit: Annabelle Breakey; Styling: Randy Mon

Recipe Summary

1 hr 15 mins
Makes 2 pizzas (serves 4 to 6) (serving size: 1/3-pizza)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

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

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

  • Make second pizza with remaining ingredients.

Nutrition Facts

323 calories; calories from fat 36%; protein 10g; fat 13g; saturated fat 4g; carbohydrates 43g; fiber 2.4g; sodium 890mg; cholesterol 13mg.