We’re not saying broccoli rabe pizza is going to replace sausage pizza in your heart and appetite. We’re merely suggesting it’s an awesomely viable alternative.
We know what you’re thinking. And no, we’re not saying broccoli rabe pizza is going to replace sausage pizza in your heart and appetite. We’re merely suggesting it may, under certain circumstances, be a viable alternative. Consider it.–Renee Schettler Rossi
Special Equipment: Baking stone; pizza peel (optional)
Broccoli Rabe and Olive Pizza Recipe
- Quick Glance
- 15 M
- 1 H, 10 M
- Serves 2 to 3
- 1 pound (454 grams) store-bought or homemade pizza dough, preferably whole wheat, at room temperature
- 2 tablespoons extra-virgin olive oil
- 1 large clove garlic, minced
- 1/4 teaspoon crushed red pepper flakes
- 3/4 pound (375 grams) broccoli rabe (about 1 bunch), thick stems removed
- Flour, for dusting
- Cornmeal, for dusting
- 8 ounces (250 grams) part-skim mozzarella cheese, coarsely grated (it will be soft and tricky to grate but that’s okay)
- 1/4 cup (2 ounces or 60 grams) pitted Niçoise olives
- 1. Position an oven rack in the lowest position. Slide a baking stone onto the rack. Preheat the oven to 550°F (290°C) or whatever its highest temperature and let it go for at least 45 minutes.
- 2. Punch the dough down and gently turn it out onto your work surface. Shape the dough into a ball, cover with a clean kitchen towel, and let rest for 30 minutes.
- 3. In a small bowl, combine the oil, garlic, red pepper flakes, and salt and let it meld for 30 minutes to let the flavors harmonize.
- 4. Bring a large pot 3/4 full of salted water to a boil over high heat. Add the broccoli rabe and cook until tender, 2 to 3 minutes. Drain under cold running water. Gently squeeze as much water as you possibly can from the broccoli rabe and then roughly chop it into bite-size pieces.
- 5. Lightly flour a work surface. Roll out the dough into a round 13 to 14 inches (33 to 35 centimeters) in diameter. Generously dust a pizza peel or rimless baking sheet with cornmeal and place the dough round on it. Working quickly, spread the cheese evenly over the dough, leaving a 3/4-inch (2-centimeter) border uncovered. Top evenly with the broccoli rabe and the olives. Brush the plain border with some of the seasoned oil and then drizzle with more oil. Immediately slide the pizza from the peel onto the baking stone.
- 6. Bake until the crust is crisp and browned, 8 to 10 minutes. Remove from the oven, brush the edge of the crust with any remaining oil, and slice. Serve immediately.
Hungry for more? Chow down on these:
- Pizza with Broccoli Rabe, Fontina and Meyer Lemon from The Year in Food
- Orecchiette with Italian Sausage, Broccoli Rabe and Garlic Breadcrumbs from Love and Olive Oil
- Ricotta Calzones with Sausage and Broccoli Rabe from Leite's Culinaria
- White Pizza with Salad from Leite's Culinaria
Broccoli Rabe and Olive Pizza Recipe © 2014 Kate McMillan. Photo © 2014 Erin Kunkel. All rights reserved.
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