Broccoli Rabe, Potato and Rosemary Pizza
★★★★★
SERVES
2 10" pizzas or 4 mini-pizzas
Ingredients
2
uncooked pizza crusts (recipe below)
1
large yukon gold potato, very thinly sliced
1/2 pound
broccoli rabe, washed, ends trimmed
1
large garlic clove, minced, plus 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
2 teaspoons
dry yeast
1/2 cup
lukewarm water
3 1/2 cups
all-purpose flour
1/4 cup
semolina flour
1 teaspoon
salt
3/4 cup
cold water
1/4 cup
olive oil
Instructions
- Preheat oven to 375 F.
- Toss potatoes with 1 tablespoon olive oil and 1 teaspoon 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 F.
- Bring a large pot of salted water to boil. Add broccoli rabe and blanch 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.
- Heat one tablespoon 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.
- Assemble pizzas: Lightly brush pizza crusts with olive oil. Rub all over with smashed garlic cloves.
- 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.
- Bake on pizza stone or on tray on lowest rack in oven until crust is golden brown and cheese is bubbly, about 15 minutes.
- Before serving, sprinkle with freshly ground black pepper. Garnish with fresh rosemary leaves and drizzle with extra-virgin olive oil.
Broccoli Rabe, Potato and Rosemary Pizza
- Stir yeast and lukewarm water together in a bowl. Add 1/4 cup all-purpose flour and semolina. Mix well. Let sit until bubbly, about 30 minutes.
- Combine remaining flour and salt in another bowl. Add to yeast with cold water and olive oil. Mix well to form a dough.
- Turn dough out onto a lightly floured board and knead with hands until dough is smooth and elastic, about 10 minutes. Or use a mixer with a dough hook, and knead about 5 minutes.
- Place dough in a lightly oiled bowl and turn to coat all sides with oil. Cover bowl loosely with plastic wrap. Let rise in a warm place until doubled in size, 1 to 2 hours. Punch dough down, and let rise another 45 minutes.
- Divide dough into 2 equal disks (or 4 if you would like small pizzas.) Let rest 30 minutes before shaping. Lightly flour a work surface. Using your fingers or heels of your hands, stretch the disks out to 10" shapes.
Pizza Dough Recipe
