by TasteFood
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by Sarah Shatz
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by TasteFood
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by TasteFood
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by Sarah Shatz
A&M's Testing Notes:
Expand CollapseTasteFood's Notes:
Expand2 uncooked pizza crusts (recipe below) Ask a question about this ingredient
1 large yukon gold potato, very thinly sliced Ask a question about this ingredient
Salt Ask a question about this ingredient
Extra-virgin olive oil Ask a question about this ingredient
1/2 pound broccoli rabe, washed, ends trimmed Ask a question about this ingredient
1 large garlic clove, minced, plus 2 garlic cloves lightly smashed but still intact Ask a question about this ingredient
1/4 teaspoon crushed red pepper flakes Ask a question about this ingredient
8 ounces fresh mozzarella cheese, thinly sliced Ask a question about this ingredient
2 tablespoons fresh rosemary leaves Ask a question about this ingredient
1/2 cup finely grated Pecorino Romano cheese Ask a question about this ingredient
Freshly ground black pepper Ask a question about this ingredient
Rosemary sprigs for garnish Ask a question about this ingredient
Preheat oven to 375 F.
Ask a question about this stepToss 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.
Ask a question about this stepBring 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.
Ask a question about this stepHeat 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.
Ask a question about this stepAssemble pizzas: Lightly brush pizza crusts with olive oil. Rub all over with smashed garlic cloves.
Ask a question about this stepArrange 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.
Ask a question about this stepBake on pizza stone or on tray on lowest rack in oven until crust is golden brown and cheese is bubbly, about 15 minutes.
Ask a question about this stepBefore serving, sprinkle with freshly ground black pepper. Garnish with fresh rosemary leaves and drizzle with extra-virgin olive oil.
Ask a question about this step2 teaspoons dry yeast Ask a question about this ingredient
1/2 cup lukewarm water Ask a question about this ingredient
3 1/2 cups all-purpose flour Ask a question about this ingredient
1/4 cup semolina flour Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
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.
Ask a question about this stepCombine remaining flour and salt in another bowl. Add to yeast with cold water and olive oil. Mix well to form a dough.
Ask a question about this stepTurn 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.
Ask a question about this stepPlace 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.
Ask a question about this stepDivide 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.
Ask a question about this steploved this-I substituted mushrooms for potatoes since I had no potatoes
loved this-I substituted mushrooms for potatoes since I had no potatoes
this was delicious . . . although next time I might spice it up by using tallegio in place of the mozzarella.
yay, have all the ingredients! so part of our Oscars menu tonite!
This looks amazing. I can't wait to try it. I'm always looking for interesting flavors to offset the bitterness of Broccoli Rabe and this is perfect. Wow!
Making it for dinner tonight yet again! Beyond fabulous and a great transition meal from summer to an early cool, rainy fall Sunday night.
This is one amazing pizza. I made it this weekend on the grill. The flavors are incredible. Thanks for sharing such a beautiful recipe.
I made this for Mother's Day, and everyone loved it!!! I cheated by buying premade dough, but next time I make this I am definitely going to try making the dough too. So so good, and I don't even like pizza!
Made this over the weekend and this will definately be my go to pizza dough. The best I have ever made. Well done Tastefood!
Soooooo good. I used broccoli instead of broccolini, and it was still fantastic.
I haven't been a fan of Broccoli Rabe, but I decided to try this recipe after reading A&M's comments. This was by far the best pizza I've ever eaten, and well worth the effort. Bravo to TasteFood! Thanks for sharing this wonderful creation.
I love this so much I'd like to include it as one of the dishes for my Winter Greens class I'm teaching in a few weeks. I'll make some changes to make it mine, but wanted to make sure you didn't have any objections. I'll give you and your blog credit for the inspiration on the copies of the recipe :-) OK?
Go for it! I am so glad you would like to use it for your class.
If i weren't so crust-challenged, I'd make this in a heartbeat. Maybe I'll update my New Year's resolutions to include masering the art of pizza-making. (More likely scenario is I'll buy a premade crust!)
My first successful attempt at pizza! No doubt due to your precise instructions. The only change I made was adding some pancetta. I browned it, removed it from the pan and used some of the rendered fat to soften the garlic for the rabe. I sprinkled the pancetta on top of the pizza before the parm reggiano. While my husband asked for more meat the next time around, I thought it was spectacular. Thank you!
Can't wait to try this one! We love broccoli rabe. Have you ever tried substituting a few tablespoons of white corn meal, and a few of whole wheat flour for the white flour? I am experimenting with dough....
Sorry for the late reply. No I haven't tried using whole wheat flour. If you come up with a good variation, please share it!
I FINALLY got around to making this last night, and it could quite possibly be the best pizza I've ever had. Tossed a little proscuitto on the top, but otherwise followed your recipe to the letter. SO GOOD! - S
This was FABULOUS!! I made two pizzas--one with a pizza stone and one on a cookie sheet. The stone made a huge difference in the texture of the crust. Nice and crispy. I will definitely make this again. Thank you for a wonderful recipe.
this was absolutely fantastic, big hit with the boyfriend too! will definitely be making it again.
Thank you for inspiring a terrific dinner! I used a whole wheat crust (inauthentic, I know, but toothsome and delicious), goat gouda (so good), and a mix of garden herbs -- fresh sage, thyme, oregano -- along with the rosemary. I browned the tater slices in a skillet while the oven heated. That step (browning, whether oven or stovetop) makes a huge difference (and, indeed, requires huge self-restraint not to snack them all up before they get to the pizza). Kale was what I had on hand and it worked well, but I can't wait to try this with broccoli raab, one of my all-time favorite greens. Congratulations and many thanks for a great (and versatile ;-) recipe!
This looks delicious. Can't wait to try thi!
I am a pizza snob, the dough should be hand shaped, not rolled out with a pin.
It's easy to hand shape the dough on parchment, trim off the corners to prevent scorching, then slide the parchment with topped dough to the stone, the hotter the oven the better; 500 or 550d. An alternative to parchment is to preheat the stone, have your mis and formed dough ready to go near the stove, move the hot stone to the stove's burner grates, then quickly place the dough on it, add toppings and get it back in the oven in a flash.
Using a peel to reliably slide a pizza onto a small stone is tough.
Check the pizza for doneness by taking a peek at the bottom, you want some browning, the appearance of the top is almost irrelevant.
I agree that using a peel is tricky and parchment makes the whole process easier. Those are all great tips, thank you!
i'm curious about how you move a stone from a 550 degree oven to the burner grates on your stovetop and then back again!
Hey lacerise,
Get that stone screaming hot, then grab it with two oven mitts and put it on the stove's top. The mitts insulate your hands long enough for a quick move ONLY. Move the dough to it like a pie crust, top it quickly and get it back in the oven as fast as you can. The dough will start bubbling up as you work. Speed is of the essence. Minimize the time the oven door is open. No more mozzarella burnt onto the oven floor.
I'm making this pizza right now.
Again, huge congrats on your win, and I truly can't wait to try this. I love broccoli rabe and am always on the lookout for ways to prepare it beyond my old favorites.
I have to admit that the broccolini put me off at first...then I read it again and the wow factor really kicked in!! I have pizza dough at the ready and will make it tonight...mmmm. Congratulations on a great recipe.
Thank you, I'm glad you got over the rapini... I am making your artichokes tonight!
This is such a fantastic recipe! I used some dough I'd already made, and swapped out the rabe for some mixed baby braising greens I got at the farmer's market yesterday, but otherwise stayed true to the recipe, and WOW. Love this. My new favorite pizza, hands down!
TasteFood, your pizza dough is so delicious. This is a really great combination of well prepared ingredients. Well done!
I made this for dinner last night--it was fabulous! I made the dough Thursday night and it sat in the refrigerator all day Friday--which didn't hurt it a bit. The combination of flavors was wonderful--I could have eaten it by myself in one sitting! (Is that wrong?!) Can't wait to make it again. Thank you for a great recipe.
You're welcome - I am glad you liked it. Aren't pizzas meant to be eaten by yourself in one sitting?
BRAVO to a White Pizza! You have my vote...and then I will be making this tonight…
Congrats- this looks amazing! It can be hard to find good white pizzas and this one looks awesome!! Consider it saved and printed!
Congrats TasteFood!! Your pizza looks wonderful! Good luck!
Hooray hooray hooray!!! There's our gal! And with a pizza that rocks my ever-lovin' world!!! I love everything about this pizza, especially the par-roasting of the potatoes. That is totally the way to do it. So happy for ya, congrats, and you've got my vote!
Gee...my third comment on the same recipe, a record of sorts for me. Congrats on being a finalist, this fab pizza certainly gets my vote.
Looks wonderful! I've been enjoying broccoli rabe this year so I'm looking forward to trying this. Congratulations!
This looks incredible, congratulations!
Very nice. I think my husband would like this too. Thanks!
When I saw this recipe, I said I have to try this and went and bought a new pizza stone (my old one broke awhile ago!). Looking forward to pizza this weekend!! Congrats!
Love these flavors!
Broccoli Rabe is one of my very favorite vegetables...this pizza is just SCREAMING my name. Brava!
Thank you, Oui Chef. I was happy to have an excuse to remake this recipe last night.
To die for. Another gorgeous, brilliant recipe from TasteFood. Mmmmm, this looks tasty!
beautiful idea and picture!
especially with the yukon gold. that makes it perfection.
It takes a lot of effort to not eat all of the potatoes before putting them on the pizza.
i'm sure! they're my absolute favorite. i love that they must have a wonderful, roasty flavor on the pizza.
Yum. This looks great. I'm going to try making it.
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Amanda gets to work on the dough, which calls for both all purpose flour and semolina.
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Semolina is typically used in pasta. Isn't it pretty?
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TasteFood has you mix the yeast with lukewarm water, and a little flour and semolina. After 30 minutes, it looks like this.
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Living proof that oil and water just don't mix.
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Amanda loves dough.
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And this one is really gorgeous.
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We let it rest until it doubled in size -- which only took us about an hour. It was hot in Amanda's kitchen.
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Amanda fills a big pot of water to blanch the broccoli rabe.
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You just want to blanch it for about 30 seconds -- any more, and it will be overcooked (you cook it twice more).
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Thinly sliced (1/8 inch) potatoes get dressed with olive oil and salt before going into the oven to soften and crisp.
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Broccoli's ready! Time for an ice-cold bath to stop the cooking.
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Confession: we ate the three darkest potato "chips."
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Punching down the dough before the second rise.
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After rise #2, TasteFood has you divide the dough into two discs and let them rise for a final 30 minutes. We won't mention what these reminded us of.
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The blanched broccoli rabe gets a rough chop.
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And a quick sauté in olive oil with garlic and crushed red pepper.
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Voila! Our dough is ready to be rolled out.
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Amanda is the expert dough roller.
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Now she's just showing off.
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Our favorite step: after brushing the dough with olive oil, you rub it all over with a crushed garlic clove. This perfumes the entire crust.
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A layer of fresh mozzarella goes on first, creating a creamy base. Then, potatoes.
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The broccoli rabe is strewn on top.
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Followed by a healthy dose of fresh rosemary leaves and some pecorino.
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loved this-I substituted mushrooms for potatoes since I had no potatoes