More signs that spring is here! Julianna is back in the case and looking beautiful as ever.
The rind of this semi-soft goat cheese from Capriole is rubbed with thyme, lavender, rosemary, and wildflowers. It has a delicate sweet and savory balance and a buttery texture that makes it a great cheese to snack on with olives and charcuterie.
Fully melting a delicate cheese like this will dilute some of its subtleties, so adding the cheese after the pizza is cooked warms it up a bit, without taking away the flavors.
Feel free to use your favorite pizza dough recipe, precooked flatbread, or frozen pizza crust.
One bunch of grocery store scallions will be plenty for this recipe. But if you have larger, farmer’s market green onions, use a few less. You’ll want a little more than 2 cups of sliced scallions before you start cooking them.
If you are feeling spicy, feel free to sprinkle over some red pepper flakes or serve with some chili oil.
Julianna Spring Pizza
Ingredients
- 1 recipe your favorite pizza crust
- 2 tbsp butter
- 1 bunch scallions
- 1 tbsp EVOO
- 1 tbsp Dijon mustard
- 2 radishes
- Splash of light vinegar, rice, white wine, white balsamic
- .25 pound wedge of Capriole Julianna
- 1 tbsp tarragon leaves or chives
- Honey, for drizzling
- Salt and pepper
Instructions
- Heat oven to 425°F. Place pizza stone, pan, or baking sheet in the oven to preheat.
- Prepare or roll out pizza crust. Let rest while preparing the scallions.
- Slice the scallions on an extreme bias. Cook over medium-high heat with butter for 6-8 minutes, until the scallions are bright green, soft, with a few crispy spot. Season with salt and pepper.
- Carefully remove the hot stone, pan, or sheet from the oven and place pizza crust on the hot pan. Drizzle with olive oil and spread on a thin layer of mustard. Scatter scallions evenly over the crust.
- Bake for 10-12 minutes, until the crust is golden brown and crisp.
- While the pizza is in the oven, thinly slice the radishes. Place in a small bowl with a splash of vinegar. Set aside.
- Thinly slice the Julianna. Don't remove the rind!
- Chop the tarragon leaves or chives.
- Remove the pizza from the oven and top with the sliced Julianna and let the residual heat of the pizza slightly melt the cheese.
- Scatter the radishes and herbs over the top and drizzle with honey.
- Slice and serve.