Pizza with red onion, spinach, chévre and olives

Use ready-made pizza bases if you’re in a hurry – or make your own thin, crunchy ones.

Recipe from: 31 August 2015
Preparation time: 20 min
Cooking time: 15 min


  • 1
  • salt and freshly ground black pepper
  • olive oil
  • 3
    red onions, cut in thin rings
  • handful
    fresh thyme
  • 2
    garlic, chopped
  • 250
    hard chévre
  • handful
    black olives, pitted
  • 30-45
    crème fraîche or sour cream
  • 150
    Parmesan cheese, grated
Servings: Change Serving


Preheat the oven to 200°C.

Use a large flat baking sheet, especially if you’d like to slide the pizza off the tray when it’s done.

Prepare the spinach by removing the stalks and blanching the leaves quickly until just wilted. Drain well. If you like, you can use the stalks as well – blanch slightly longer, as they’re thicker.

Fry the red onions in olive oil until soft and golden brown. Stir in half the thyme, then add the garlic and fry for another minute. Lastly, stir in the spinach and season to taste.

Chop or break up the cheese into smallish chunks.

If you’ve made your own dough, roll it out quite thin and bake for about 10 minutes in the oven. Then spread the onion and spinach mixture on the bases, followed by the chévre and remaining thyme and olives. Top with crème fraîche and then sprinkle over the Parmesan cheese. Bake for another 10-15 minutes and serve immediately. Enjoy!

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Read more on: vegetarian  |  pizza  |  recipes


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