By Julie
I am a closet vegetarian. “And what is that?” I hear you say. I am a
closet vegetarian because I like meals without meat without actually disliking
meat. My husband works 15 minutes from home, so we have the luxury of being
able to share lunch whenever he can escape from the tough clinic environment.
But on the days he does not come home, I normally pull out my complete arsenal
of celery, shallots, sweet potatoes and egg plants. Some of you might moan but
vegetarian cuisine can be incredibly versatile and complex in flavour.
Last summer in France, we went on a date in a tiny family-run
pizzeria that I haven’t forgotten ever since. One pizza on the menu sounded so
unusual that I had to try it - rucola, goat cheese and honey. My judgement is certainly
not inflated when I claim: Best. Pizza. Ever. Here comes a modified and quick
version for you.
Yield: serves 2
one pâte brisée, rolled out and ready to use (You can buy it in the
supermarket, or, if you have a little more time, prepare one from 250 g flour,
1/2 tsp salt, 125 g soft butter and 80 ml cold water and let it rest for at
least 30 min)
200 g fresh soft goat cheese
150 g creme fraîche
one red onion, chopped coarsely
fresh rosemary
salt and black pepper to taste
olive oil
2 Tsp honey
50 g rucola (rocket)
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| © Diana Chaccour |
Preparation method
Preheat your oven to 200°C.
Start by lining a flat baking pan with baking paper, on which you
place your rolled out dough. Poke it several times with a fork.
Spread the creme fraîche on it like you would do with tomato sauce
on a standard pizza.
Sprinkle with chopped onion and crumble goat cheese all over.
Rip off the rosemary leaves and sprinkle over the pizza. Add salt
and black pepper to taste and drizzle with olive oil.
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| © Diana Chaccour |
Bake at 200°C for about 30-40 min (you will see when it is ready
when the dough has a nice golden brown colour and the goat cheese starts to
brown.
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| © Diana Chaccour |
When ready, take it out of the oven and sprinkle honey over the hot
pizza.
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| © Diana Chaccour |
Chop or tear your rucola and either serve it as a salad on the side,
lined with olive oil, or add it on the pizza. Et voila, bon appetit!
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| © Diana Chaccour |
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