Broccoli Rabe, Potato and Rosemary Pizza (#2072)

Serves
Ready
4
52
Minutes
Prep
Cook
15
Minutes
37
Minutes
Categories
None
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Ingredients

  • 2 Pizza Shell uncooked
  • 1 large Potatoes yukon gold, very thinly sliced
  • 1 Salt
  • 1 Olive Oil
  • 1/2 pound Rapini (Broccoli Rabe) washed, ends trimmed
  • 1 large Garlic Cloves minced
  • 2 Garlic Cloves lightly smashed but still intact
  • 1/8 tsp Cayenne Pepper or to taste
  • 9 oz Mozzarella Cheese or Swiss cheese, shredded, divided into half
  • 1 1/2 tablespoons Rosemary Leaves fresh, divided into half
  • 1/2 cup Parmesan Cheese divided into half
  • 1 Black Pepper frehsly ground to taste
  • 1 Rosemary Sprigs for garnish, optional

Directions

  1. Preheat oven to 375° f (190° c).
  2. Toss potatoes gently with 1 tablespoon olive oil and 1/2 teaspoon salt in a large bowl.
  3. Arrange potatoes in one layer on a baking tray.
  4. Bake until edges begin to turn golden brown, about 15 minutes.
  5. Remove from oven and let cool.
  6. Increase oven temperature to 475 f.
  7. Bring a large pot of salted water to boil.
  8. Add broccoli rabe and blanch 30 seconds; drain.
  9. Plunge broccoli rabe into a bowl of ice water.
  10. Cool and drain again.
  11. Lay in one layer on a kitchen towel to thoroughly dry.
  12. Cut in 2" pieces.
  13. Heat one tablespoon olive oil in skillet over medium heat.
  14. Add minced garlic and red pepper flakes. Sauté briefly, 30 seconds.
  15. Add broccoli rabe and 1/4 teaspoon salt. Sauté one minute.
  16. Remove from heat. Taste and season.
  17. Assemble pizzas:
  18. Lightly brush pizza crusts with olive oil.
  19. Rub all over with smashed garlic cloves.
  20. Arrange one layer mozzarella cheese over crusts.
  21. Top with one layer of potatoes and broccoli rabe.
  22. Sprinkle one tablespoon rosemary over each crust.
  23. Top with grated parmesan cheese.
  24. Bake on pizza stone or on tray on lowest rack in oven until crust is golden brown and cheese is bubbly, about 15 minutes.
  25. Sprinkle with freshly ground black pepper before serving.
  26. Garnish with fresh rosemary leaves and drizzle with extra-virgin olive oil if desired.
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