Broccoli Rabe, Potato, and Rosemary Pizza

I got this recipe from a friend at work whose 2 year old son loved it!  This white pizza pulls together veggies (broccoli rabe and potatoes) that I normally don’t think of with pizza but is delicious. I have even been inspired to make my own pizza dough — very simple.

Servings: 4 people (2 10″ pizzas or 4 mini pizzas)

Dough Ingredients:

  • 1 2/3 cup unbleached all-purpose flour, plus extra for sprinkling
  • 1/2 tsp. salt
  • 1 package active dry yeast (1/4 oz., which is equal to 1 1/2 tsp.)
  • 2 Tbs. olive oil
  • 1/2 cup tepid water

Pizza Ingredients:

  • 2 uncooked pizza crusts (recipe below)
  • 1 large yukon gold potato – very thinly sliced
  • Salt
  • Extra-virgin olive oil
  • 1/2 pound broccoli rabe – washed, ends trimmed by about 1/4 in.
  • 1 large garlic clove, minced
  • 2 garlic cloves lightly smashed but still intact
  • 1/4 teaspoon crushed red pepper flakes
  • 8 ounces fresh mozzarella cheese, thinly sliced
  • 2 tablespoons fresh rosemary leaves
  • 1/2 cup finely grated Pecorino Romano cheese
  • Freshly ground black pepper
  • Rosemary sprigs for garnish

Dough Directions (courtesy of Silvano Franco’s Pizza book)

  1. Put flour, salt, and yeast in a large bowl and mix.
  2. Make a well in the center, and add the oil and water.  Gradually work in the flour to make a soft dough.  Sprinkle with a little four if the mixture feels too sticky, but make sure it is not too dry — dough should be pliable and smooth.
  3. Transfer dough onto a lightly floured surface.  Knead for 10 minutes, sprinkling with flour when needed.  Dough should be smooth and elastic.
  4. Rub some oil over the surface of the dough and return the dough to the bowl.  Cover with a clean cloth and leave for about an hour — until the dough has doubled in size.
  5. Remove dough to a lightly floured surface and knead for 2 minutes, knocking out the excess air.  Dough is now ready to use. 

Pizza Directions (Courtesy of Food52):

  1. Preheat oven to 375 Fahrenheit.
  2. Potatoes.  Toss thinly sliced potatoes with 1 tsp. olive oil and 1 tsp. salt in a large bowl. Arrange potatoes in one layer on a baking tray. Bake until edges begin to turn golden brown, 15 to 20 minutes. Remove from oven and let cool. Increase oven temperature to 475 Fahrenheit. 
  3. Broccoli Rabe.  Bring a large pot of salted water to boil.  Add broccoli rabe and cook (blanch) for 30 seconds; drain. Plunge broccoli rabe into a bowl of ice water.  Cool and drain again. Lay in one layer on a kitchen towel to thoroughly dry. Cut in 2″ pieces. 
  4. Saute Broccoli Rabe.  Heat one Tbs. olive oil in skillet over medium heat.  Add minced garlic and red pepper flakes.  Sauté briefly, 30 seconds.  Add broccoli rabe and 1/2 teaspoon salt.  Sauté one minute.  Remove from heat. Taste and add more salt if necessary.
  5. Assemble pizzas. Lightly brush pizza crusts with olive oil.  Rub all over with smashed garlic cloves.
  6. Arrange one layer mozzarella cheese over crusts.  Top with one layer of potatoes and broccoli rabe.  Sprinkle one tablespoon rosemary over each crust.  Top with grated Pecorino cheese.
  7. Bake on pizza stone or on tray on lowest rack in oven until crust is golden brown and cheese is bubbly, about 15 minutes.
  8. Before serving, sprinkle with freshly ground black pepper.  Garnish with fresh rosemary leaves and drizzle with extra-virgin olive oil. 
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