I went to college thinking I wanted to write for a health and fitness magazine. I would major in journalism, maybe take an internship after school and try not to live in New York City (the hub of most magazine companies) if I could help it - no offense New Yorkers, I'm just not a city girl. But as the story usually goes, I changed my mind at some point in those four years. To tell you it changed to wanting to write a cookbook and dabble in freelance recipe development would be lie. I never planned to be doing what I am doing now. I wouldn't know how to tell someone how to write a book on cooking and I don't even have a concrete answer as to how I learned to cook myself. Sometimes things sort of happen, and you learn the hard way while it's all happening, and it just works out. I've mentioned before that the learning curve with this whole book process has been a rocky one for both Hugh and I. We ate a lot, argued, did a TON of dishes and I cried when frustrated...which may have been often, but it recently occured to me that I'm on the other side of it now. The contents are still in the design process, but the book is available for pre-sale on Amazon. Me! Us! On Amazon! Like the place where we buy all our books and most other items I am too lazy to go to a store and buy myself! This is the thrill I was waiting for - the moment it feels like the learning curve evened out and there is fruit to the labor. I am sure the fear and self consciousness will creep back in at some point, but for now, I am so excited to share with you, party people.

In the way we sort of fall into jobs and oportunities and figure them out as we go, homemade pizza has the same story. I usually just pile things on, flavors that make sense to me, and while it may not be perfectly articulated with a clear expectation, it turns out just fine. And maybe even better than planned.

BROCCOLINI + CHARRED LEMON FLATBREAD // Serves 2 as entree, 4 as an appetizer

No Knead Pizza Dough recipe from Jim Lahey in Bon Appetit

I halved the published recipe to yield two crusts and the toppings mentioned are written for one pizza. I made mine with unbleached white whole wheat flour and it came out a bit expected. Next time I'd halve it with bread flour or unbleached all purpose flour.

I am giving general amounts for the toppings, but pizza should most definitely be made to your preference, so I suggest winging it. My only tip is to use more cheese than appears necessary, it always seems like less once it comes out of the oven.

Crust Recipe from Jim Lahey

(I halved it and got two 13'' thin crust pizzas)

1 small bunch broccolini

1 small meyer or eureka lemon

2 Tbsp. finely chopped shallot

6-8 oz. soft goat cheese

1/4 cup fresh grated parmesan

extra virgin olive oil, for drizzling

sea salt and pepper, for topping

// roasted garlic spread //

3 Tbsp. extra virgin olive oil

pinch of salt and pepper

1 head roasted garlic (helpful instructions here)

Make the crust according to instructions. I usually start it the night before so it's ready for the next day - takes some forethought, I know, but you can do it!

Preheat the oven to 500'.

Steam the broccolini for 1 1/2 minutes. Remove to a colander and rinse with cold water to stop the cooking. Give it a rough chop and set aside.

Cut the lemon into as thin of slices possible with a serated knife. Remove any seeds.

To make the roasted garlic paste, put the olive oil and pinch of salt and pepper in a bowl. Squeeze the roasted garlic cloves out of the head into the oil and smush fiercely with a fork to create a paste. This could also be done in a mini blender for smoother consistency. You want it creamy? Add a dollop of creme fraiche or sour cream.

Roll out your dough on a lightly floured surface (I used 1/4 of the published recipe I linked to for one pizza). Sprinkle a bit of cornmeal or flour on a cookie sheet and transfer the dough to the cookie sheet. Evenly spread the garlic paste, desired amount of broccolini, shallots, generous amount of goat cheese, lemon slices and the grated parmesan. Drizzle the top with olive oil, a sprinkle of salt and pepper and put it in the oven on the middle rack. Bake for 13-15 minutes until brown spots start to show on top. Remove, slice and enjoy warm. If you feel you went too easy on the cheese, sprinkle a bit more parm.

References (8)

References allow you to track sources for this article, as well as articles that were written in response to this article.
  • Response
    Response: ovens & grills
  • Response
    Response: 雪纺连衣裙
    thanks for sharing.
  • Response
    Great text and nice site.
  • Response
    How ya doin, I am excited to skim all of of this page and am very elated and elated to observe that the webmaster will continue to do a very good service here to put all the goodies and information on one website, I must brag about this information with a ...
  • Response
    Response: BKnnofCX
  • Response
    Response: aSherRMj
  • Response
    Response: karen millen sale
    Occur to be difficult KiloBYTES per subsequent (KBpS) together with KiloBITS for every 2nd (Kbps). Your own personal high speed relationship is 1Mbps, there are 7 chunks in a very byte it means your optimum get pace inside BYTES will be 125KB/S your personal highest possible post charge is usually throttled ...
  • Response
    Response: webpage

Reader Comments (48)

Beautiful Sara and Hugh! Love the new site as well, so proud of you both! And I can't wait to get my hands on your book :)

February 28, 2012 | Unregistered CommenterCaitlin

yummm! :)

February 28, 2012 | Unregistered CommenterKatie Sterling

I'm excited to use your cookbook when I start my married life in just a few short months!

February 28, 2012 | Unregistered CommenterMegan

I love this idea! It makes me so excited to see the book - congratulations!

February 28, 2012 | Unregistered CommenterAbby @ Fig & Fork

Lemons on pizza! I love it! My favorite pizza in the whole world is loaded with arugula and topped with parmesan shavings and a big sprinkle of fresh lemon juice, so I suspect I would love this pizza as well. Maybe it sound silly, since I don't know you in real life, but I am proud of you and Hugh for writing and photographing a whole gorgeous cookbook! Can't wait to get a copy of my own.

February 28, 2012 | Unregistered CommenterCookie and Kate

This is just lovely. It's so funny how and where we end up - and even though you didn't think you'd be where you are, given your longstanding interest in health, it makes sense in a roundabout kind of way. September can't come soon enough!

February 28, 2012 | Unregistered CommenterKimberley

I am so thrilled for you, Sara. I never thought I'd be doing what I am doing now...and least not in this specific way. But life has a funny way. I can only imagine the challenges, frustrations, arguments, and number of dishes that you have lived through. Hooray to you, to Hugh, your book, and being able to share it with people who have been rooting for you for so long! xoxoxo

February 28, 2012 | Unregistered CommenterKasey

Congratulations! Such great news! The cover looks fantastic. And this flatbread... It's full of spring and I love it (the sun is finally coming out again after a long dark scandinavian winter).

February 28, 2012 | Unregistered CommenterSini

Bonkers! The news and the pizza! You're major!

February 29, 2012 | Unregistered Commentereva {not your mama's dinner}

This flatbread is making my tummy growl!! I love love love your recipes and beautiful photos and can't wait to get my hands on your book. Congrats!!

February 29, 2012 | Unregistered CommenterCourtney

Sara, you had me at goat cheese and roasted garlic. And it feels a bit like spring with the lemons. I can't wait to try this one. So thrilled for you and Hugh and your book. I'm sure it was a process of love (not to mention a lot of hard work). Such a blessing that you can work together and share your passions and gifts with the world. And in print! I can't wait to get my copy!

February 29, 2012 | Unregistered CommenterJen O.

I love broccolini on pizza, but the charred lemon and roasted garlic both sound like amazing touches. Congrats on the pre-sale - ordering mine now!

February 29, 2012 | Unregistered CommenterSara

mmm, mmm. mmm. The flatbread looks delicious. I am dying for a slice.

February 29, 2012 | Unregistered Commentersarah

This sounds divine. We have been on a serious brocc rab kick around here lately and charred lemons mmm. Cant wait for the book!

February 29, 2012 | Unregistered CommenterNicole Franzen

congratulations on your book! i am loving these flatbreads, especially the use of lemon - such a great idea. i always tuck a few thin slices of lemon into the parchment packets when making fish en papillote, and once cooked they are so fragrant and delicious :)

February 29, 2012 | Unregistered Commenternancy

Yay!! A pre-order page!! Congratulations. Crazy when it all finally becomes real. And boy, do I know about the tears. But you made it through! So excited for you. (My book goes on sale the day before yours, let's hold hands virtually, okay? So scary!)

February 29, 2012 | Unregistered CommenterLuisa

Congratulations on the book! I am totally going to buy one as I love all of your recipes. I took the same path as you. I self taught myself how to cook and it's amazing to see how much improvement has happened with my cooking skills over the years. I guess the saying,"practice makes perfect" is true. I am still a far stretch from perfect, but practice does make one better at most tasks.

This flatbread is right up my alley and I am so going to make it for lunch next week.

February 29, 2012 | Unregistered Commenterjackie @ marin mama cooks

Congratulations Sara!! What an accomplishment! My husband and I starting working together not too long after we were married. It's a truly rewarding experience albeit emotionally crazy at times!! LOL. You learn so much about each other when you work together. I wouldn't trade that experience for anything. Best business partner ever :) Can't wait to dig into the book when it arrives!!

February 29, 2012 | Unregistered CommenterYumi

You rock. Congrats, Sara (& Hugh)! Everything, so well-deserved. xo

February 29, 2012 | Unregistered CommenterSarah

This looks absolutely delicious! I can't get enough of broccolini!

February 29, 2012 | Unregistered Commentera&b

Wow! Congrats. I book looks fantastic. I can't wait to have it in my hands. September 18 is too far away!

February 29, 2012 | Unregistered CommenterMaria @ Orchard Bloom

Congratulations on the book - well deserved! The flatbread also looks delicious, by the way x

Is the lemon bitter at all? This looks very fresh and tasty! I love the combination of the goat cheese, lemon and greens.

Absolutely innovative photography! Truly captivating; thanks for sharing.

March 1, 2012 | Unregistered Commenterthe tasty tRuth

@Mara - it has a slight bit of lemon tang, but it certainly nellies when slice thin with some time in the oven. If you seek out a Meyer or Eureka lemon, they are much sweeter than a standard lemon (which would likely be more bitter here).

March 1, 2012 | Registered CommenterSara

Congratulations on your upcoming book. Your photos are beautiful!

I love lemon on pizza! All these flavors definitely make sense to me - broccolini, goat cheese, lemon, all a few of my favorite things. Another great recipe from you. I've tried several of yours already and have made them several different times because they are so good. Thanks for sharing.

Pizza-like bread... I love it!!!

March 1, 2012 | Unregistered CommenterNieves

This looks so delicious....sometimes the best flavours are discovered when you let yourself be unplanned.

March 1, 2012 | Unregistered CommenterAnna @ the shady pine

Looks amazing! I'm curious to know how it tastes!

March 2, 2012 | Unregistered CommenterJen @keepitsimplefoods


March 2, 2012 | Unregistered Commenterkelsey

These look delish...

March 2, 2012 | Unregistered Commenterfotograf lublin

why, oh why, don't I think of adding lemon to more of my savory dishes in this whole form? i am constantly zesting... but I love the beauty of a thin slice and I would imagine the texture would just be heavenly! thank you for the inspiration to add more of the lemon next time!

I've come back to this post several times now - the photos are so gorgeous. I absolutely love the photos of your hands shaping the dough - they are just beautiful. And congratulations on your cookbook being so close! I'm very excited to see it.

March 4, 2012 | Unregistered Commentersarah

Stunning pictures and mouth watering recipes...I recently made a crispy Kale pizza..this one looks like a great flavour combination!

March 4, 2012 | Unregistered CommenterBreige

You have a nice space..excellent work!!! Thanks for sharing all these wonderful recipe's. Definately going to follow you :)

Spice Ur Senses

March 5, 2012 | Unregistered CommenterRumana

I have always been unable to read a good recipe or look at photographs of good food without getting peckish, oh well. I must say, I''m impressed with your site. I had no trouble navigating through all the tabs and information was very easy to access. Pretty awesome.

March 5, 2012 | Unregistered CommenterPinterest Invite

Broccolini on flatbread sounds delicious. This is a terrific idea! I have been thinking up uses for spelt flour, and I think I just found the perfect match!

Congratulations Sara! I love your site and am excited to see this glimmer of the book. I know you aren't really supposed to judge books by covers but it's such an enticing colour palate - can't wait to see more.

March 6, 2012 | Unregistered CommenterAndrea

Freaking love the pictures, and obviously feeling very hungry after reading the recipes. Great blog !!!

March 7, 2012 | Unregistered Commentergee

My husband is going to freak out when I have another cookbook come in the mail, but there's no way I'm missing out on yours!

March 8, 2012 | Unregistered CommenterLacey

As you know I LLLLLOVE the Za'Atar Pizza, this looks just as good. Can't wait to get cooking! Thanks for another healthy recipe!


Wow, this looks AMAZING! Can't wait to try it. LOVE YOUR BLOG!!!

March 10, 2012 | Unregistered CommenterHolly Jones


March 11, 2012 | Unregistered CommenterCaetie

I don't know the last time I've read a blog post that I was so able to relate to so deeply. I've been out of college now for four years and am definitely not up to what I thought I would. I also entered college wanting to write for magazines and these days I hardly write at all, and miss it so much. I've started brainstorming opportunities to get back into writing, and it's interesting to look back and see how life sometimes goes in directions we'd never expect. You really can't plan everything, no matter how much you strive for that control. And along the way, my desire to explore fantastically delicious whole foods has grown...leading me to your beautiful site. Your lentil "meatballs" have become a top favorite of mine and I'm excited to try this flatbread recipe. Congrats on the book-I'm already looking forward to discovering more personal favorites for myself :)

April 1, 2012 | Unregistered CommenterElizabeth

I made this yesterday for dinner, and it was fantastic! I followed the recipe almost exactly, except that I used finely minced red onion instead of shallot, as that's what I had. Oh, and I quickly blanched the broccolini, instead of steaming it. It was great - definitely a keeper!

April 26, 2012 | Unregistered CommenterShilpa

I just kind of stumbled on your blog today and my word, am in love with your blog!

May 23, 2012 | Unregistered CommenterJess

This pizza looks amazing! I love meyer lemons & have tossed them onto a sheet pan of vegetables to be roasted; delicious! Will definitely try this pizza. Thanks for sharing!


August 7, 2013 | Unregistered Commentersharon

PostPost a New Comment

Enter your information below to add a new comment.
Author Email (optional):
Author URL (optional):
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>