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Pizza with Broccoli Rabe and Sausage

Pizza with Broccoli Rabe and Sausage

Preheat oven to 500 degrees F.

Lightly oil a large mixing bowl and place the ball of dough in it. Brush the surface with more olive oil. Cover tightly with plastic wrap. Let rise in a draft-free place until doubled, about 1 hour.

Prepare the broccoli rabe according to basic recipe for sautéing broccoli rabe and drain off any excess liquid before topping the pizza with the greens.

Warm a stick-proof skillet over medium heat and toss in the chile pepper, if using, and the crumbled sausage. Sauté until sausage is lightly browned, about 6 minutes.

Stretch the dough onto a lightly oiled, cornmeal-dusted pizza pan or baking sheet. Prick the surface. Brush the rim lightly with olive oil and arrange the cooked broccoli rabe and sausage on the pie and over that, the cheese, if using.

Slide the pizza onto the middle rack of the oven and bake until the edges are puffy and browned and the dough is cooked through, about 7 minutes. Allow to settle for 5 minutes before cutting.


A Totally Foolproof Broccoli Rabe Pizza Recipe

Dana Cowin is the longtime editor-in-chief of Food & Wine magazine, so you might think her kitchen skills are as strong as her editorial prowess. Take it from a self-professed dish-ruining home cook: sometimes you need a real chef to step in and show you the ropes. Cowin’s new book, Mastering My Mistakes In The Kitchen, was inspired by (and with help from) some of the country’s most beloved chefs, to bring your confidence up to your taste buds’ level.

Determined to make pizza, my family’s favorite food and the zeitgeist dish of the millenium, I elected to start the easy way, with premade dough. So when I stopped off at Joanne Chang’s Flour Bakery in Boston and saw gorgeous balls of dough wrapped in plastic, I bought one. During the long train ride to New York, it expanded, until it looked like a gargantuan heirloom tomato with deep ridges and creases.

When I got the dough home, I set to making the pizza right away, flattening it and trying to push it with my fingers into a big circle. The dough refused to stretch. Assuming that something happened to it on the ride, I gave up and just baked the rectangular lump of dough with broccoli rabe and a mix of cheeses and crème fraîche on top. Though it wasn’t awful, it wasn’t good either.

To improve my luck the next time around, I consulted with Nancy Silverton, who makes some of my favorite pizza in America at Mozza in LA, and I discovered that the dough most likely wasn’t the problem after all. After the trip, it was rested and at room temperature, two important qualities for a pizza dough. I had given up too soon. Nancy told me I needed to work the dough into shape slowly, first tapping my fingers in the center of the dough, as if on piano keys, then draping the dough over my fists, moving them around like the hands of a clock, to enlarge the shape.

A Totally Foolproof Broccoli Rabe Pizza Recipe

  • Prep Time: 40 minutes
  • Cook Time: 35 minutes
  • Level of Difficulty: Easy
  • Serving Size: 1 (10x12-inch) pizza

Ingredients

  • 1/4 cup plus 2 tablespoons olive oil
  • 1 clove garlic, minced
  • pinch of crushed red pepper
  • 1 small bunch broccoli rabe, trimmed and roughly chopped (about 3 cups)
  • kosher salt
  • flour for the work surface
  • 1 pound store-bought pizza dough, at room temperature
  • 3 - 4 tablespoons creme fraiche
  • 1 cup coarsely shredded mozzarella cheese (don't use the fancy kind here)
  • 1/2 cup Parmigiano Reggiano cheese, finely grated
  • freshly ground black pepper

Directions

  1. Position a rack in the lower third of the oven and preheat the oven to 450°F.
  2. Rub 2 tablespoons of the olive oil all over a large baking sheet.
  3. Put 2 tablespoons of the olive oil in a large skillet set over medium-high heat, add the garlic and crushed red pepper and cook until fragrant, just a minute.
  4. Add the broccoli rabe and 1/2 cup water and season with salt.
  5. Cover the skillet and cook, uncovering to stir the broccoli rabe occasionally, until it's bright green and tender, about 6 minutes.
  6. Transfer the broccoli rabe to a plate and set aside to cool.
  7. Dust your work surface with flour and place the dough on it.
  8. Since you're making a rectangular pizza, first form the dough into an oval.
  9. Starting in the center, tap the dough with your fingers, then move out to the edges to flatten it and go around the edges with two fingers.
  10. Flip the dough over and repeat.
  11. Drape the dough over your fists and move them around in a clockwise direction, letting gravity pull and stretch the dough, until it's about 1/4-inch thick and about 10 by 12 inches.
  12. If the dough is being stubborn, simply return it to the work surface, cover it with a clean towel and let it rest for 10 minutes before trying again. You might have to do this a couple of times.
  13. Transfer the dough to the prepared baking sheet.
  14. Using the back of a spoon, spread a very thin layer of crème fraîche over the dough.
  15. Scatter half of the mozzarella and half of the Parmesan on top.
  16. Scatter the broccoli rabe evenly on top of the cheese layer and then sprinkle with the remaining mozzarella and Parmesan.
  17. Drizzle the remaining 2 tablespoons of olive oil all over the pizza and sprinkle with pepper and a little bit of salt.
  18. Bake the pizza until the bottom of the crust is golden brown and the topping is bubbly, about 12 to 15 minutes.
  19. Remove the pizza from the oven and let it cool for 5 minutes, then cut into squares and serve hot.

Make Ahead: The cooked broccoli rabe can be refrigerated for up to 3 days.


A Totally Foolproof Broccoli Rabe Pizza Recipe

Dana Cowin is the longtime editor-in-chief of Food & Wine magazine, so you might think her kitchen skills are as strong as her editorial prowess. Take it from a self-professed dish-ruining home cook: sometimes you need a real chef to step in and show you the ropes. Cowin’s new book, Mastering My Mistakes In The Kitchen, was inspired by (and with help from) some of the country’s most beloved chefs, to bring your confidence up to your taste buds’ level.

Determined to make pizza, my family’s favorite food and the zeitgeist dish of the millenium, I elected to start the easy way, with premade dough. So when I stopped off at Joanne Chang’s Flour Bakery in Boston and saw gorgeous balls of dough wrapped in plastic, I bought one. During the long train ride to New York, it expanded, until it looked like a gargantuan heirloom tomato with deep ridges and creases.

When I got the dough home, I set to making the pizza right away, flattening it and trying to push it with my fingers into a big circle. The dough refused to stretch. Assuming that something happened to it on the ride, I gave up and just baked the rectangular lump of dough with broccoli rabe and a mix of cheeses and crème fraîche on top. Though it wasn’t awful, it wasn’t good either.

To improve my luck the next time around, I consulted with Nancy Silverton, who makes some of my favorite pizza in America at Mozza in LA, and I discovered that the dough most likely wasn’t the problem after all. After the trip, it was rested and at room temperature, two important qualities for a pizza dough. I had given up too soon. Nancy told me I needed to work the dough into shape slowly, first tapping my fingers in the center of the dough, as if on piano keys, then draping the dough over my fists, moving them around like the hands of a clock, to enlarge the shape.

A Totally Foolproof Broccoli Rabe Pizza Recipe

  • Prep Time: 40 minutes
  • Cook Time: 35 minutes
  • Level of Difficulty: Easy
  • Serving Size: 1 (10x12-inch) pizza

Ingredients

  • 1/4 cup plus 2 tablespoons olive oil
  • 1 clove garlic, minced
  • pinch of crushed red pepper
  • 1 small bunch broccoli rabe, trimmed and roughly chopped (about 3 cups)
  • kosher salt
  • flour for the work surface
  • 1 pound store-bought pizza dough, at room temperature
  • 3 - 4 tablespoons creme fraiche
  • 1 cup coarsely shredded mozzarella cheese (don't use the fancy kind here)
  • 1/2 cup Parmigiano Reggiano cheese, finely grated
  • freshly ground black pepper

Directions

  1. Position a rack in the lower third of the oven and preheat the oven to 450°F.
  2. Rub 2 tablespoons of the olive oil all over a large baking sheet.
  3. Put 2 tablespoons of the olive oil in a large skillet set over medium-high heat, add the garlic and crushed red pepper and cook until fragrant, just a minute.
  4. Add the broccoli rabe and 1/2 cup water and season with salt.
  5. Cover the skillet and cook, uncovering to stir the broccoli rabe occasionally, until it's bright green and tender, about 6 minutes.
  6. Transfer the broccoli rabe to a plate and set aside to cool.
  7. Dust your work surface with flour and place the dough on it.
  8. Since you're making a rectangular pizza, first form the dough into an oval.
  9. Starting in the center, tap the dough with your fingers, then move out to the edges to flatten it and go around the edges with two fingers.
  10. Flip the dough over and repeat.
  11. Drape the dough over your fists and move them around in a clockwise direction, letting gravity pull and stretch the dough, until it's about 1/4-inch thick and about 10 by 12 inches.
  12. If the dough is being stubborn, simply return it to the work surface, cover it with a clean towel and let it rest for 10 minutes before trying again. You might have to do this a couple of times.
  13. Transfer the dough to the prepared baking sheet.
  14. Using the back of a spoon, spread a very thin layer of crème fraîche over the dough.
  15. Scatter half of the mozzarella and half of the Parmesan on top.
  16. Scatter the broccoli rabe evenly on top of the cheese layer and then sprinkle with the remaining mozzarella and Parmesan.
  17. Drizzle the remaining 2 tablespoons of olive oil all over the pizza and sprinkle with pepper and a little bit of salt.
  18. Bake the pizza until the bottom of the crust is golden brown and the topping is bubbly, about 12 to 15 minutes.
  19. Remove the pizza from the oven and let it cool for 5 minutes, then cut into squares and serve hot.

Make Ahead: The cooked broccoli rabe can be refrigerated for up to 3 days.


A Totally Foolproof Broccoli Rabe Pizza Recipe

Dana Cowin is the longtime editor-in-chief of Food & Wine magazine, so you might think her kitchen skills are as strong as her editorial prowess. Take it from a self-professed dish-ruining home cook: sometimes you need a real chef to step in and show you the ropes. Cowin’s new book, Mastering My Mistakes In The Kitchen, was inspired by (and with help from) some of the country’s most beloved chefs, to bring your confidence up to your taste buds’ level.

Determined to make pizza, my family’s favorite food and the zeitgeist dish of the millenium, I elected to start the easy way, with premade dough. So when I stopped off at Joanne Chang’s Flour Bakery in Boston and saw gorgeous balls of dough wrapped in plastic, I bought one. During the long train ride to New York, it expanded, until it looked like a gargantuan heirloom tomato with deep ridges and creases.

When I got the dough home, I set to making the pizza right away, flattening it and trying to push it with my fingers into a big circle. The dough refused to stretch. Assuming that something happened to it on the ride, I gave up and just baked the rectangular lump of dough with broccoli rabe and a mix of cheeses and crème fraîche on top. Though it wasn’t awful, it wasn’t good either.

To improve my luck the next time around, I consulted with Nancy Silverton, who makes some of my favorite pizza in America at Mozza in LA, and I discovered that the dough most likely wasn’t the problem after all. After the trip, it was rested and at room temperature, two important qualities for a pizza dough. I had given up too soon. Nancy told me I needed to work the dough into shape slowly, first tapping my fingers in the center of the dough, as if on piano keys, then draping the dough over my fists, moving them around like the hands of a clock, to enlarge the shape.

A Totally Foolproof Broccoli Rabe Pizza Recipe

  • Prep Time: 40 minutes
  • Cook Time: 35 minutes
  • Level of Difficulty: Easy
  • Serving Size: 1 (10x12-inch) pizza

Ingredients

  • 1/4 cup plus 2 tablespoons olive oil
  • 1 clove garlic, minced
  • pinch of crushed red pepper
  • 1 small bunch broccoli rabe, trimmed and roughly chopped (about 3 cups)
  • kosher salt
  • flour for the work surface
  • 1 pound store-bought pizza dough, at room temperature
  • 3 - 4 tablespoons creme fraiche
  • 1 cup coarsely shredded mozzarella cheese (don't use the fancy kind here)
  • 1/2 cup Parmigiano Reggiano cheese, finely grated
  • freshly ground black pepper

Directions

  1. Position a rack in the lower third of the oven and preheat the oven to 450°F.
  2. Rub 2 tablespoons of the olive oil all over a large baking sheet.
  3. Put 2 tablespoons of the olive oil in a large skillet set over medium-high heat, add the garlic and crushed red pepper and cook until fragrant, just a minute.
  4. Add the broccoli rabe and 1/2 cup water and season with salt.
  5. Cover the skillet and cook, uncovering to stir the broccoli rabe occasionally, until it's bright green and tender, about 6 minutes.
  6. Transfer the broccoli rabe to a plate and set aside to cool.
  7. Dust your work surface with flour and place the dough on it.
  8. Since you're making a rectangular pizza, first form the dough into an oval.
  9. Starting in the center, tap the dough with your fingers, then move out to the edges to flatten it and go around the edges with two fingers.
  10. Flip the dough over and repeat.
  11. Drape the dough over your fists and move them around in a clockwise direction, letting gravity pull and stretch the dough, until it's about 1/4-inch thick and about 10 by 12 inches.
  12. If the dough is being stubborn, simply return it to the work surface, cover it with a clean towel and let it rest for 10 minutes before trying again. You might have to do this a couple of times.
  13. Transfer the dough to the prepared baking sheet.
  14. Using the back of a spoon, spread a very thin layer of crème fraîche over the dough.
  15. Scatter half of the mozzarella and half of the Parmesan on top.
  16. Scatter the broccoli rabe evenly on top of the cheese layer and then sprinkle with the remaining mozzarella and Parmesan.
  17. Drizzle the remaining 2 tablespoons of olive oil all over the pizza and sprinkle with pepper and a little bit of salt.
  18. Bake the pizza until the bottom of the crust is golden brown and the topping is bubbly, about 12 to 15 minutes.
  19. Remove the pizza from the oven and let it cool for 5 minutes, then cut into squares and serve hot.

Make Ahead: The cooked broccoli rabe can be refrigerated for up to 3 days.


A Totally Foolproof Broccoli Rabe Pizza Recipe

Dana Cowin is the longtime editor-in-chief of Food & Wine magazine, so you might think her kitchen skills are as strong as her editorial prowess. Take it from a self-professed dish-ruining home cook: sometimes you need a real chef to step in and show you the ropes. Cowin’s new book, Mastering My Mistakes In The Kitchen, was inspired by (and with help from) some of the country’s most beloved chefs, to bring your confidence up to your taste buds’ level.

Determined to make pizza, my family’s favorite food and the zeitgeist dish of the millenium, I elected to start the easy way, with premade dough. So when I stopped off at Joanne Chang’s Flour Bakery in Boston and saw gorgeous balls of dough wrapped in plastic, I bought one. During the long train ride to New York, it expanded, until it looked like a gargantuan heirloom tomato with deep ridges and creases.

When I got the dough home, I set to making the pizza right away, flattening it and trying to push it with my fingers into a big circle. The dough refused to stretch. Assuming that something happened to it on the ride, I gave up and just baked the rectangular lump of dough with broccoli rabe and a mix of cheeses and crème fraîche on top. Though it wasn’t awful, it wasn’t good either.

To improve my luck the next time around, I consulted with Nancy Silverton, who makes some of my favorite pizza in America at Mozza in LA, and I discovered that the dough most likely wasn’t the problem after all. After the trip, it was rested and at room temperature, two important qualities for a pizza dough. I had given up too soon. Nancy told me I needed to work the dough into shape slowly, first tapping my fingers in the center of the dough, as if on piano keys, then draping the dough over my fists, moving them around like the hands of a clock, to enlarge the shape.

A Totally Foolproof Broccoli Rabe Pizza Recipe

  • Prep Time: 40 minutes
  • Cook Time: 35 minutes
  • Level of Difficulty: Easy
  • Serving Size: 1 (10x12-inch) pizza

Ingredients

  • 1/4 cup plus 2 tablespoons olive oil
  • 1 clove garlic, minced
  • pinch of crushed red pepper
  • 1 small bunch broccoli rabe, trimmed and roughly chopped (about 3 cups)
  • kosher salt
  • flour for the work surface
  • 1 pound store-bought pizza dough, at room temperature
  • 3 - 4 tablespoons creme fraiche
  • 1 cup coarsely shredded mozzarella cheese (don't use the fancy kind here)
  • 1/2 cup Parmigiano Reggiano cheese, finely grated
  • freshly ground black pepper

Directions

  1. Position a rack in the lower third of the oven and preheat the oven to 450°F.
  2. Rub 2 tablespoons of the olive oil all over a large baking sheet.
  3. Put 2 tablespoons of the olive oil in a large skillet set over medium-high heat, add the garlic and crushed red pepper and cook until fragrant, just a minute.
  4. Add the broccoli rabe and 1/2 cup water and season with salt.
  5. Cover the skillet and cook, uncovering to stir the broccoli rabe occasionally, until it's bright green and tender, about 6 minutes.
  6. Transfer the broccoli rabe to a plate and set aside to cool.
  7. Dust your work surface with flour and place the dough on it.
  8. Since you're making a rectangular pizza, first form the dough into an oval.
  9. Starting in the center, tap the dough with your fingers, then move out to the edges to flatten it and go around the edges with two fingers.
  10. Flip the dough over and repeat.
  11. Drape the dough over your fists and move them around in a clockwise direction, letting gravity pull and stretch the dough, until it's about 1/4-inch thick and about 10 by 12 inches.
  12. If the dough is being stubborn, simply return it to the work surface, cover it with a clean towel and let it rest for 10 minutes before trying again. You might have to do this a couple of times.
  13. Transfer the dough to the prepared baking sheet.
  14. Using the back of a spoon, spread a very thin layer of crème fraîche over the dough.
  15. Scatter half of the mozzarella and half of the Parmesan on top.
  16. Scatter the broccoli rabe evenly on top of the cheese layer and then sprinkle with the remaining mozzarella and Parmesan.
  17. Drizzle the remaining 2 tablespoons of olive oil all over the pizza and sprinkle with pepper and a little bit of salt.
  18. Bake the pizza until the bottom of the crust is golden brown and the topping is bubbly, about 12 to 15 minutes.
  19. Remove the pizza from the oven and let it cool for 5 minutes, then cut into squares and serve hot.

Make Ahead: The cooked broccoli rabe can be refrigerated for up to 3 days.


A Totally Foolproof Broccoli Rabe Pizza Recipe

Dana Cowin is the longtime editor-in-chief of Food & Wine magazine, so you might think her kitchen skills are as strong as her editorial prowess. Take it from a self-professed dish-ruining home cook: sometimes you need a real chef to step in and show you the ropes. Cowin’s new book, Mastering My Mistakes In The Kitchen, was inspired by (and with help from) some of the country’s most beloved chefs, to bring your confidence up to your taste buds’ level.

Determined to make pizza, my family’s favorite food and the zeitgeist dish of the millenium, I elected to start the easy way, with premade dough. So when I stopped off at Joanne Chang’s Flour Bakery in Boston and saw gorgeous balls of dough wrapped in plastic, I bought one. During the long train ride to New York, it expanded, until it looked like a gargantuan heirloom tomato with deep ridges and creases.

When I got the dough home, I set to making the pizza right away, flattening it and trying to push it with my fingers into a big circle. The dough refused to stretch. Assuming that something happened to it on the ride, I gave up and just baked the rectangular lump of dough with broccoli rabe and a mix of cheeses and crème fraîche on top. Though it wasn’t awful, it wasn’t good either.

To improve my luck the next time around, I consulted with Nancy Silverton, who makes some of my favorite pizza in America at Mozza in LA, and I discovered that the dough most likely wasn’t the problem after all. After the trip, it was rested and at room temperature, two important qualities for a pizza dough. I had given up too soon. Nancy told me I needed to work the dough into shape slowly, first tapping my fingers in the center of the dough, as if on piano keys, then draping the dough over my fists, moving them around like the hands of a clock, to enlarge the shape.

A Totally Foolproof Broccoli Rabe Pizza Recipe

  • Prep Time: 40 minutes
  • Cook Time: 35 minutes
  • Level of Difficulty: Easy
  • Serving Size: 1 (10x12-inch) pizza

Ingredients

  • 1/4 cup plus 2 tablespoons olive oil
  • 1 clove garlic, minced
  • pinch of crushed red pepper
  • 1 small bunch broccoli rabe, trimmed and roughly chopped (about 3 cups)
  • kosher salt
  • flour for the work surface
  • 1 pound store-bought pizza dough, at room temperature
  • 3 - 4 tablespoons creme fraiche
  • 1 cup coarsely shredded mozzarella cheese (don't use the fancy kind here)
  • 1/2 cup Parmigiano Reggiano cheese, finely grated
  • freshly ground black pepper

Directions

  1. Position a rack in the lower third of the oven and preheat the oven to 450°F.
  2. Rub 2 tablespoons of the olive oil all over a large baking sheet.
  3. Put 2 tablespoons of the olive oil in a large skillet set over medium-high heat, add the garlic and crushed red pepper and cook until fragrant, just a minute.
  4. Add the broccoli rabe and 1/2 cup water and season with salt.
  5. Cover the skillet and cook, uncovering to stir the broccoli rabe occasionally, until it's bright green and tender, about 6 minutes.
  6. Transfer the broccoli rabe to a plate and set aside to cool.
  7. Dust your work surface with flour and place the dough on it.
  8. Since you're making a rectangular pizza, first form the dough into an oval.
  9. Starting in the center, tap the dough with your fingers, then move out to the edges to flatten it and go around the edges with two fingers.
  10. Flip the dough over and repeat.
  11. Drape the dough over your fists and move them around in a clockwise direction, letting gravity pull and stretch the dough, until it's about 1/4-inch thick and about 10 by 12 inches.
  12. If the dough is being stubborn, simply return it to the work surface, cover it with a clean towel and let it rest for 10 minutes before trying again. You might have to do this a couple of times.
  13. Transfer the dough to the prepared baking sheet.
  14. Using the back of a spoon, spread a very thin layer of crème fraîche over the dough.
  15. Scatter half of the mozzarella and half of the Parmesan on top.
  16. Scatter the broccoli rabe evenly on top of the cheese layer and then sprinkle with the remaining mozzarella and Parmesan.
  17. Drizzle the remaining 2 tablespoons of olive oil all over the pizza and sprinkle with pepper and a little bit of salt.
  18. Bake the pizza until the bottom of the crust is golden brown and the topping is bubbly, about 12 to 15 minutes.
  19. Remove the pizza from the oven and let it cool for 5 minutes, then cut into squares and serve hot.

Make Ahead: The cooked broccoli rabe can be refrigerated for up to 3 days.


A Totally Foolproof Broccoli Rabe Pizza Recipe

Dana Cowin is the longtime editor-in-chief of Food & Wine magazine, so you might think her kitchen skills are as strong as her editorial prowess. Take it from a self-professed dish-ruining home cook: sometimes you need a real chef to step in and show you the ropes. Cowin’s new book, Mastering My Mistakes In The Kitchen, was inspired by (and with help from) some of the country’s most beloved chefs, to bring your confidence up to your taste buds’ level.

Determined to make pizza, my family’s favorite food and the zeitgeist dish of the millenium, I elected to start the easy way, with premade dough. So when I stopped off at Joanne Chang’s Flour Bakery in Boston and saw gorgeous balls of dough wrapped in plastic, I bought one. During the long train ride to New York, it expanded, until it looked like a gargantuan heirloom tomato with deep ridges and creases.

When I got the dough home, I set to making the pizza right away, flattening it and trying to push it with my fingers into a big circle. The dough refused to stretch. Assuming that something happened to it on the ride, I gave up and just baked the rectangular lump of dough with broccoli rabe and a mix of cheeses and crème fraîche on top. Though it wasn’t awful, it wasn’t good either.

To improve my luck the next time around, I consulted with Nancy Silverton, who makes some of my favorite pizza in America at Mozza in LA, and I discovered that the dough most likely wasn’t the problem after all. After the trip, it was rested and at room temperature, two important qualities for a pizza dough. I had given up too soon. Nancy told me I needed to work the dough into shape slowly, first tapping my fingers in the center of the dough, as if on piano keys, then draping the dough over my fists, moving them around like the hands of a clock, to enlarge the shape.

A Totally Foolproof Broccoli Rabe Pizza Recipe

  • Prep Time: 40 minutes
  • Cook Time: 35 minutes
  • Level of Difficulty: Easy
  • Serving Size: 1 (10x12-inch) pizza

Ingredients

  • 1/4 cup plus 2 tablespoons olive oil
  • 1 clove garlic, minced
  • pinch of crushed red pepper
  • 1 small bunch broccoli rabe, trimmed and roughly chopped (about 3 cups)
  • kosher salt
  • flour for the work surface
  • 1 pound store-bought pizza dough, at room temperature
  • 3 - 4 tablespoons creme fraiche
  • 1 cup coarsely shredded mozzarella cheese (don't use the fancy kind here)
  • 1/2 cup Parmigiano Reggiano cheese, finely grated
  • freshly ground black pepper

Directions

  1. Position a rack in the lower third of the oven and preheat the oven to 450°F.
  2. Rub 2 tablespoons of the olive oil all over a large baking sheet.
  3. Put 2 tablespoons of the olive oil in a large skillet set over medium-high heat, add the garlic and crushed red pepper and cook until fragrant, just a minute.
  4. Add the broccoli rabe and 1/2 cup water and season with salt.
  5. Cover the skillet and cook, uncovering to stir the broccoli rabe occasionally, until it's bright green and tender, about 6 minutes.
  6. Transfer the broccoli rabe to a plate and set aside to cool.
  7. Dust your work surface with flour and place the dough on it.
  8. Since you're making a rectangular pizza, first form the dough into an oval.
  9. Starting in the center, tap the dough with your fingers, then move out to the edges to flatten it and go around the edges with two fingers.
  10. Flip the dough over and repeat.
  11. Drape the dough over your fists and move them around in a clockwise direction, letting gravity pull and stretch the dough, until it's about 1/4-inch thick and about 10 by 12 inches.
  12. If the dough is being stubborn, simply return it to the work surface, cover it with a clean towel and let it rest for 10 minutes before trying again. You might have to do this a couple of times.
  13. Transfer the dough to the prepared baking sheet.
  14. Using the back of a spoon, spread a very thin layer of crème fraîche over the dough.
  15. Scatter half of the mozzarella and half of the Parmesan on top.
  16. Scatter the broccoli rabe evenly on top of the cheese layer and then sprinkle with the remaining mozzarella and Parmesan.
  17. Drizzle the remaining 2 tablespoons of olive oil all over the pizza and sprinkle with pepper and a little bit of salt.
  18. Bake the pizza until the bottom of the crust is golden brown and the topping is bubbly, about 12 to 15 minutes.
  19. Remove the pizza from the oven and let it cool for 5 minutes, then cut into squares and serve hot.

Make Ahead: The cooked broccoli rabe can be refrigerated for up to 3 days.


A Totally Foolproof Broccoli Rabe Pizza Recipe

Dana Cowin is the longtime editor-in-chief of Food & Wine magazine, so you might think her kitchen skills are as strong as her editorial prowess. Take it from a self-professed dish-ruining home cook: sometimes you need a real chef to step in and show you the ropes. Cowin’s new book, Mastering My Mistakes In The Kitchen, was inspired by (and with help from) some of the country’s most beloved chefs, to bring your confidence up to your taste buds’ level.

Determined to make pizza, my family’s favorite food and the zeitgeist dish of the millenium, I elected to start the easy way, with premade dough. So when I stopped off at Joanne Chang’s Flour Bakery in Boston and saw gorgeous balls of dough wrapped in plastic, I bought one. During the long train ride to New York, it expanded, until it looked like a gargantuan heirloom tomato with deep ridges and creases.

When I got the dough home, I set to making the pizza right away, flattening it and trying to push it with my fingers into a big circle. The dough refused to stretch. Assuming that something happened to it on the ride, I gave up and just baked the rectangular lump of dough with broccoli rabe and a mix of cheeses and crème fraîche on top. Though it wasn’t awful, it wasn’t good either.

To improve my luck the next time around, I consulted with Nancy Silverton, who makes some of my favorite pizza in America at Mozza in LA, and I discovered that the dough most likely wasn’t the problem after all. After the trip, it was rested and at room temperature, two important qualities for a pizza dough. I had given up too soon. Nancy told me I needed to work the dough into shape slowly, first tapping my fingers in the center of the dough, as if on piano keys, then draping the dough over my fists, moving them around like the hands of a clock, to enlarge the shape.

A Totally Foolproof Broccoli Rabe Pizza Recipe

  • Prep Time: 40 minutes
  • Cook Time: 35 minutes
  • Level of Difficulty: Easy
  • Serving Size: 1 (10x12-inch) pizza

Ingredients

  • 1/4 cup plus 2 tablespoons olive oil
  • 1 clove garlic, minced
  • pinch of crushed red pepper
  • 1 small bunch broccoli rabe, trimmed and roughly chopped (about 3 cups)
  • kosher salt
  • flour for the work surface
  • 1 pound store-bought pizza dough, at room temperature
  • 3 - 4 tablespoons creme fraiche
  • 1 cup coarsely shredded mozzarella cheese (don't use the fancy kind here)
  • 1/2 cup Parmigiano Reggiano cheese, finely grated
  • freshly ground black pepper

Directions

  1. Position a rack in the lower third of the oven and preheat the oven to 450°F.
  2. Rub 2 tablespoons of the olive oil all over a large baking sheet.
  3. Put 2 tablespoons of the olive oil in a large skillet set over medium-high heat, add the garlic and crushed red pepper and cook until fragrant, just a minute.
  4. Add the broccoli rabe and 1/2 cup water and season with salt.
  5. Cover the skillet and cook, uncovering to stir the broccoli rabe occasionally, until it's bright green and tender, about 6 minutes.
  6. Transfer the broccoli rabe to a plate and set aside to cool.
  7. Dust your work surface with flour and place the dough on it.
  8. Since you're making a rectangular pizza, first form the dough into an oval.
  9. Starting in the center, tap the dough with your fingers, then move out to the edges to flatten it and go around the edges with two fingers.
  10. Flip the dough over and repeat.
  11. Drape the dough over your fists and move them around in a clockwise direction, letting gravity pull and stretch the dough, until it's about 1/4-inch thick and about 10 by 12 inches.
  12. If the dough is being stubborn, simply return it to the work surface, cover it with a clean towel and let it rest for 10 minutes before trying again. You might have to do this a couple of times.
  13. Transfer the dough to the prepared baking sheet.
  14. Using the back of a spoon, spread a very thin layer of crème fraîche over the dough.
  15. Scatter half of the mozzarella and half of the Parmesan on top.
  16. Scatter the broccoli rabe evenly on top of the cheese layer and then sprinkle with the remaining mozzarella and Parmesan.
  17. Drizzle the remaining 2 tablespoons of olive oil all over the pizza and sprinkle with pepper and a little bit of salt.
  18. Bake the pizza until the bottom of the crust is golden brown and the topping is bubbly, about 12 to 15 minutes.
  19. Remove the pizza from the oven and let it cool for 5 minutes, then cut into squares and serve hot.

Make Ahead: The cooked broccoli rabe can be refrigerated for up to 3 days.


A Totally Foolproof Broccoli Rabe Pizza Recipe

Dana Cowin is the longtime editor-in-chief of Food & Wine magazine, so you might think her kitchen skills are as strong as her editorial prowess. Take it from a self-professed dish-ruining home cook: sometimes you need a real chef to step in and show you the ropes. Cowin’s new book, Mastering My Mistakes In The Kitchen, was inspired by (and with help from) some of the country’s most beloved chefs, to bring your confidence up to your taste buds’ level.

Determined to make pizza, my family’s favorite food and the zeitgeist dish of the millenium, I elected to start the easy way, with premade dough. So when I stopped off at Joanne Chang’s Flour Bakery in Boston and saw gorgeous balls of dough wrapped in plastic, I bought one. During the long train ride to New York, it expanded, until it looked like a gargantuan heirloom tomato with deep ridges and creases.

When I got the dough home, I set to making the pizza right away, flattening it and trying to push it with my fingers into a big circle. The dough refused to stretch. Assuming that something happened to it on the ride, I gave up and just baked the rectangular lump of dough with broccoli rabe and a mix of cheeses and crème fraîche on top. Though it wasn’t awful, it wasn’t good either.

To improve my luck the next time around, I consulted with Nancy Silverton, who makes some of my favorite pizza in America at Mozza in LA, and I discovered that the dough most likely wasn’t the problem after all. After the trip, it was rested and at room temperature, two important qualities for a pizza dough. I had given up too soon. Nancy told me I needed to work the dough into shape slowly, first tapping my fingers in the center of the dough, as if on piano keys, then draping the dough over my fists, moving them around like the hands of a clock, to enlarge the shape.

A Totally Foolproof Broccoli Rabe Pizza Recipe

  • Prep Time: 40 minutes
  • Cook Time: 35 minutes
  • Level of Difficulty: Easy
  • Serving Size: 1 (10x12-inch) pizza

Ingredients

  • 1/4 cup plus 2 tablespoons olive oil
  • 1 clove garlic, minced
  • pinch of crushed red pepper
  • 1 small bunch broccoli rabe, trimmed and roughly chopped (about 3 cups)
  • kosher salt
  • flour for the work surface
  • 1 pound store-bought pizza dough, at room temperature
  • 3 - 4 tablespoons creme fraiche
  • 1 cup coarsely shredded mozzarella cheese (don't use the fancy kind here)
  • 1/2 cup Parmigiano Reggiano cheese, finely grated
  • freshly ground black pepper

Directions

  1. Position a rack in the lower third of the oven and preheat the oven to 450°F.
  2. Rub 2 tablespoons of the olive oil all over a large baking sheet.
  3. Put 2 tablespoons of the olive oil in a large skillet set over medium-high heat, add the garlic and crushed red pepper and cook until fragrant, just a minute.
  4. Add the broccoli rabe and 1/2 cup water and season with salt.
  5. Cover the skillet and cook, uncovering to stir the broccoli rabe occasionally, until it's bright green and tender, about 6 minutes.
  6. Transfer the broccoli rabe to a plate and set aside to cool.
  7. Dust your work surface with flour and place the dough on it.
  8. Since you're making a rectangular pizza, first form the dough into an oval.
  9. Starting in the center, tap the dough with your fingers, then move out to the edges to flatten it and go around the edges with two fingers.
  10. Flip the dough over and repeat.
  11. Drape the dough over your fists and move them around in a clockwise direction, letting gravity pull and stretch the dough, until it's about 1/4-inch thick and about 10 by 12 inches.
  12. If the dough is being stubborn, simply return it to the work surface, cover it with a clean towel and let it rest for 10 minutes before trying again. You might have to do this a couple of times.
  13. Transfer the dough to the prepared baking sheet.
  14. Using the back of a spoon, spread a very thin layer of crème fraîche over the dough.
  15. Scatter half of the mozzarella and half of the Parmesan on top.
  16. Scatter the broccoli rabe evenly on top of the cheese layer and then sprinkle with the remaining mozzarella and Parmesan.
  17. Drizzle the remaining 2 tablespoons of olive oil all over the pizza and sprinkle with pepper and a little bit of salt.
  18. Bake the pizza until the bottom of the crust is golden brown and the topping is bubbly, about 12 to 15 minutes.
  19. Remove the pizza from the oven and let it cool for 5 minutes, then cut into squares and serve hot.

Make Ahead: The cooked broccoli rabe can be refrigerated for up to 3 days.


A Totally Foolproof Broccoli Rabe Pizza Recipe

Dana Cowin is the longtime editor-in-chief of Food & Wine magazine, so you might think her kitchen skills are as strong as her editorial prowess. Take it from a self-professed dish-ruining home cook: sometimes you need a real chef to step in and show you the ropes. Cowin’s new book, Mastering My Mistakes In The Kitchen, was inspired by (and with help from) some of the country’s most beloved chefs, to bring your confidence up to your taste buds’ level.

Determined to make pizza, my family’s favorite food and the zeitgeist dish of the millenium, I elected to start the easy way, with premade dough. So when I stopped off at Joanne Chang’s Flour Bakery in Boston and saw gorgeous balls of dough wrapped in plastic, I bought one. During the long train ride to New York, it expanded, until it looked like a gargantuan heirloom tomato with deep ridges and creases.

When I got the dough home, I set to making the pizza right away, flattening it and trying to push it with my fingers into a big circle. The dough refused to stretch. Assuming that something happened to it on the ride, I gave up and just baked the rectangular lump of dough with broccoli rabe and a mix of cheeses and crème fraîche on top. Though it wasn’t awful, it wasn’t good either.

To improve my luck the next time around, I consulted with Nancy Silverton, who makes some of my favorite pizza in America at Mozza in LA, and I discovered that the dough most likely wasn’t the problem after all. After the trip, it was rested and at room temperature, two important qualities for a pizza dough. I had given up too soon. Nancy told me I needed to work the dough into shape slowly, first tapping my fingers in the center of the dough, as if on piano keys, then draping the dough over my fists, moving them around like the hands of a clock, to enlarge the shape.

A Totally Foolproof Broccoli Rabe Pizza Recipe

  • Prep Time: 40 minutes
  • Cook Time: 35 minutes
  • Level of Difficulty: Easy
  • Serving Size: 1 (10x12-inch) pizza

Ingredients

  • 1/4 cup plus 2 tablespoons olive oil
  • 1 clove garlic, minced
  • pinch of crushed red pepper
  • 1 small bunch broccoli rabe, trimmed and roughly chopped (about 3 cups)
  • kosher salt
  • flour for the work surface
  • 1 pound store-bought pizza dough, at room temperature
  • 3 - 4 tablespoons creme fraiche
  • 1 cup coarsely shredded mozzarella cheese (don't use the fancy kind here)
  • 1/2 cup Parmigiano Reggiano cheese, finely grated
  • freshly ground black pepper

Directions

  1. Position a rack in the lower third of the oven and preheat the oven to 450°F.
  2. Rub 2 tablespoons of the olive oil all over a large baking sheet.
  3. Put 2 tablespoons of the olive oil in a large skillet set over medium-high heat, add the garlic and crushed red pepper and cook until fragrant, just a minute.
  4. Add the broccoli rabe and 1/2 cup water and season with salt.
  5. Cover the skillet and cook, uncovering to stir the broccoli rabe occasionally, until it's bright green and tender, about 6 minutes.
  6. Transfer the broccoli rabe to a plate and set aside to cool.
  7. Dust your work surface with flour and place the dough on it.
  8. Since you're making a rectangular pizza, first form the dough into an oval.
  9. Starting in the center, tap the dough with your fingers, then move out to the edges to flatten it and go around the edges with two fingers.
  10. Flip the dough over and repeat.
  11. Drape the dough over your fists and move them around in a clockwise direction, letting gravity pull and stretch the dough, until it's about 1/4-inch thick and about 10 by 12 inches.
  12. If the dough is being stubborn, simply return it to the work surface, cover it with a clean towel and let it rest for 10 minutes before trying again. You might have to do this a couple of times.
  13. Transfer the dough to the prepared baking sheet.
  14. Using the back of a spoon, spread a very thin layer of crème fraîche over the dough.
  15. Scatter half of the mozzarella and half of the Parmesan on top.
  16. Scatter the broccoli rabe evenly on top of the cheese layer and then sprinkle with the remaining mozzarella and Parmesan.
  17. Drizzle the remaining 2 tablespoons of olive oil all over the pizza and sprinkle with pepper and a little bit of salt.
  18. Bake the pizza until the bottom of the crust is golden brown and the topping is bubbly, about 12 to 15 minutes.
  19. Remove the pizza from the oven and let it cool for 5 minutes, then cut into squares and serve hot.

Make Ahead: The cooked broccoli rabe can be refrigerated for up to 3 days.


A Totally Foolproof Broccoli Rabe Pizza Recipe

Dana Cowin is the longtime editor-in-chief of Food & Wine magazine, so you might think her kitchen skills are as strong as her editorial prowess. Take it from a self-professed dish-ruining home cook: sometimes you need a real chef to step in and show you the ropes. Cowin’s new book, Mastering My Mistakes In The Kitchen, was inspired by (and with help from) some of the country’s most beloved chefs, to bring your confidence up to your taste buds’ level.

Determined to make pizza, my family’s favorite food and the zeitgeist dish of the millenium, I elected to start the easy way, with premade dough. So when I stopped off at Joanne Chang’s Flour Bakery in Boston and saw gorgeous balls of dough wrapped in plastic, I bought one. During the long train ride to New York, it expanded, until it looked like a gargantuan heirloom tomato with deep ridges and creases.

When I got the dough home, I set to making the pizza right away, flattening it and trying to push it with my fingers into a big circle. The dough refused to stretch. Assuming that something happened to it on the ride, I gave up and just baked the rectangular lump of dough with broccoli rabe and a mix of cheeses and crème fraîche on top. Though it wasn’t awful, it wasn’t good either.

To improve my luck the next time around, I consulted with Nancy Silverton, who makes some of my favorite pizza in America at Mozza in LA, and I discovered that the dough most likely wasn’t the problem after all. After the trip, it was rested and at room temperature, two important qualities for a pizza dough. I had given up too soon. Nancy told me I needed to work the dough into shape slowly, first tapping my fingers in the center of the dough, as if on piano keys, then draping the dough over my fists, moving them around like the hands of a clock, to enlarge the shape.

A Totally Foolproof Broccoli Rabe Pizza Recipe

  • Prep Time: 40 minutes
  • Cook Time: 35 minutes
  • Level of Difficulty: Easy
  • Serving Size: 1 (10x12-inch) pizza

Ingredients

  • 1/4 cup plus 2 tablespoons olive oil
  • 1 clove garlic, minced
  • pinch of crushed red pepper
  • 1 small bunch broccoli rabe, trimmed and roughly chopped (about 3 cups)
  • kosher salt
  • flour for the work surface
  • 1 pound store-bought pizza dough, at room temperature
  • 3 - 4 tablespoons creme fraiche
  • 1 cup coarsely shredded mozzarella cheese (don't use the fancy kind here)
  • 1/2 cup Parmigiano Reggiano cheese, finely grated
  • freshly ground black pepper

Directions

  1. Position a rack in the lower third of the oven and preheat the oven to 450°F.
  2. Rub 2 tablespoons of the olive oil all over a large baking sheet.
  3. Put 2 tablespoons of the olive oil in a large skillet set over medium-high heat, add the garlic and crushed red pepper and cook until fragrant, just a minute.
  4. Add the broccoli rabe and 1/2 cup water and season with salt.
  5. Cover the skillet and cook, uncovering to stir the broccoli rabe occasionally, until it's bright green and tender, about 6 minutes.
  6. Transfer the broccoli rabe to a plate and set aside to cool.
  7. Dust your work surface with flour and place the dough on it.
  8. Since you're making a rectangular pizza, first form the dough into an oval.
  9. Starting in the center, tap the dough with your fingers, then move out to the edges to flatten it and go around the edges with two fingers.
  10. Flip the dough over and repeat.
  11. Drape the dough over your fists and move them around in a clockwise direction, letting gravity pull and stretch the dough, until it's about 1/4-inch thick and about 10 by 12 inches.
  12. If the dough is being stubborn, simply return it to the work surface, cover it with a clean towel and let it rest for 10 minutes before trying again. You might have to do this a couple of times.
  13. Transfer the dough to the prepared baking sheet.
  14. Using the back of a spoon, spread a very thin layer of crème fraîche over the dough.
  15. Scatter half of the mozzarella and half of the Parmesan on top.
  16. Scatter the broccoli rabe evenly on top of the cheese layer and then sprinkle with the remaining mozzarella and Parmesan.
  17. Drizzle the remaining 2 tablespoons of olive oil all over the pizza and sprinkle with pepper and a little bit of salt.
  18. Bake the pizza until the bottom of the crust is golden brown and the topping is bubbly, about 12 to 15 minutes.
  19. Remove the pizza from the oven and let it cool for 5 minutes, then cut into squares and serve hot.

Make Ahead: The cooked broccoli rabe can be refrigerated for up to 3 days.


Watch the video: Antonios Kitchen: Pasta with Italian sausage and broccoli rabe (November 2021).