Pizzettas with Roasted Broccolini, Artichoke Hearts, Preserved Lemon and Chevre

A featured Wine Club recipe for Schug Carneros Estate Winery.
Pizzettas with Roasted Broccolini, Artichoke Hearts, Preserved Lemon and Chevre


These colorful and zesty, pizzettas pair beautifully with Schug Carneros Estate Pinot Noir from your most recent Pinot Noir Wine Club box.

Yield: 4
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Serving Size: 1 pizzetta


• 4 small, plain, baked pizza crusts (5-6 inches in diameter)
• One small bunch broccolini
• 1 package frozen artichoke hearts, thawed
• Olive oil
• Salt and pepper
• 1 cup mild green Italian olives, pitted and thinly sliced (Castelvetrano are good)
• 1 cup green onions, thinly sliced
• ½ cup roasted red peppers (mild), in small dice
• ½ cup preserved lemon (just the yellow portion of the rind)*, in small dice
• 2 tbsp. lemon juice
• ¼ cup olive oil
• Salt, pepper to taste
• 1 tsp. red chili flakes (or to taste)
• One log chèvre, at room temperature
• ½ cup grated Parmesan


Thinly slice the stem ends of the broccolini until the florets are reached. Cut the florets into very small mini-florets. Set broccolini pieces aside. Next, place the artichoke hearts onto several layers of paper towels. Make a bundle and press down on it so that excess water is removed from the artichoke hearts. Discard the paper towels. Chop the artichoke hearts so they are about the same size as the broccolini florets and set them aside.

Pour enough olive oil over the broccolini pieces to coat them with a thin layer of oil. Stir them around to mix in with the olive oil and add a pinch of salt and a grinding of fresh black pepper. Place a piece of foil onto a sheet pan, spread the broccolini pieces over it and place them into your oven. Broil them on low for a few minutes, until they are darkened on their edges. Remove them from the oven and set aside to cool. Repeat this process with chopped artichoke hearts.

While broiled vegetables are cooling, mix the olives, green onions, diced peppers, diced preserved lemon, lemon juice and olive oil in a medium bowl. Add the broccolini and artichoke hearts to the bowl and mix once more. Now add salt, pepper, and chili flakes to taste.

Preheat your oven to 450°F. Place the pizzettas onto a sheet pan (or two) covered with foil. Spread ¼ of the log of goat cheese over each. Spread vegetable mix over the goat cheese on each pizzetta so that each is generously covered.

Place the sheet pan of pizzettas into the oven and bake for about 8 minutes, or until thoroughly heated. Remove from oven and sprinkle the Parmesan cheese over each pizzetta. Serve hot. Makes 4 single pizzettas. Or, cut into 6 pieces each, makes 24 small slices.

Chef’s Note: This colorful, zesty recipe is great for parties!! Preserved lemons are sour/salty- like a pickle made from a lemon. You can make your own easily (they take about 10 days to 2 weeks to cure), and you can find them more easily in the international foods sections at more and more stores. In a pinch, you can also use the small-size naan breads for the pizzetta crust.

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