WEEK 47: YOUR BEST PIZZA

Broccoli Rabe, Potato, and Rosemary Pizza

Photography by Sarah Shatz

    BY TASTEFOOD | MAKES TWO 10-INCH PIZZAS OR 4 MINI-PIZZAS

A&M: This is simply one of the best white pizzas we’ve ever tasted. The crust, inspired by an Alice Waters recipe, is crisp and rich with olive oil, and gently perfumed throughout with garlic. The mozzarella creates an ultracreamy base in lieu of sauce. Applying attention to detail throughout, TasteFood blanches the broccoli rabe before sautéing it to get rid of excess bitterness; the crushed red pepper and garlic strike just the right balance of heat and pungency. Cooking the potato slices beforehand allows them to almost melt into the rest of the pizza, and a shower of rosemary, pecorino, and finally black pepper round out the wild symphony of flavors.

    PIZZA DOUGH

    2 teaspoons active dry yeast

    3½ cups all-purpose flour

    ¼ cup semolina flour

    1 teaspoon salt

    ¼ cup olive oil, plus more for rising

    PIZZA

    1 large Yukon gold potato, scrubbed and very thinly sliced

    Extra virgin olive oil

    Salt

    ½ pound broccoli rabe, washed, ends trimmed

    1 large garlic clove, minced, plus 2 garlic cloves, lightly smashed but still intact

    ¼ teaspoon crushed red pepper flakes

    2 uncooked pizza crusts (see recipe on this page)

    8 ounces fresh mozzarella, thinly sliced

    2 tablespoons fresh rosemary leaves, plus more for garnish

    ½ cup finely grated Pecorino Romano

    Freshly ground black pepper

1. Make the pizza dough: Stir the yeast and ½ cup lukewarm water together in a bowl. Add ¼ cup of the all-purpose flour and all the semolina flour. Mix well. Let sit until bubbly, about 30 minutes.
2. Combine the remaining flour with the salt in another bowl. Add to the yeast along with ¾ cup cold water and the olive oil. Mix well to form a dough.
3. Turn the dough out onto a lightly floured board and knead with your hands until the dough is smooth and elastic, about 10 minutes. Or use a mixer with a dough hook and mix on medium speed for about 5 minutes.
4. Place the dough in a lightly oiled bowl and turn to coat all sides of the dough with oil. Cover the bowl loosely with plastic wrap. Let the dough rise in a warm place until it has doubled in size, 1 to 2 hours. Punch the dough down and let it rise for another 45 minutes.
5. Divide the dough into 2 equal disks (or 4 if you would like small pizzas). Cover with plastic and let it rest for 30 minutes before shaping.
6. Heat the oven to 375°F.
7. Toss the potato slices with 1 tablespoon olive oil and 1 teaspoon salt in a large bowl. Arrange the potatoes in one layer on a baking sheet. Bake until the edges begin to turn golden brown, 15 to 20 minutes. Remove from the oven and let cool. Increase the oven temperature to 475°F. If you have a pizza stone, put it in the oven on the lowest rack.
8. Bring a large pot of salted water to a boil. Add the broccoli rabe and blanch for 30 seconds; drain. Plunge the broccoli rabe into a bowl of ice water. Cool and drain again. Arrange in one layer on a kitchen towel to dry thoroughly. Cut into 2-inch pieces.
9. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the minced garlic and the red pepper flakes. Sauté briefly, about 30 seconds. Add the broccoli rabe and ½ teaspoon salt. Sauté for 1 minute, then remove from the heat. Taste and add more salt if necessary.
10. To assemble the pizzas: Lightly flour a work surface and, using your fingers or the heels of your hands, stretch one disk of dough into a 10-inch round and transfer to a pizza peel or baking sheet. Lightly brush the crust with olive oil and rub all over with a smashed garlic clove.
11. Arrange a layer of mozzarella over the crust. Top with a layer of potatoes and broccoli rabe. Sprinkle with 1 tablespoon rosemary leaves and top with half the pecorino.
12. Bake on the pizza stone or baking sheet until the crust is golden brown and the cheese is bubbly, about 15 minutes. Repeat with the second crust, making sure to serve each pizza while it’s still hot.
13. Before serving, sprinkle with freshly ground black pepper, garnish with fresh rosemary leaves, and drizzle with extra virgin olive oil.

Photography by Sarah Shatz

    ABOUT THE COOK

    To learn more about TasteFood, read her recipe for Southwestern Spiced Sweet Potato Fries with Chili-Cilantro Sour Cream. You can also find her recipes for Smoked Ham with Pomegranate Molasses, Black Pepper, and Mustard Glaze and Whole Baked Fish in Sea Salt with Parsley Gremolata.

    WHAT THE COMMUNITY SAID

    jelyapt: “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.”

        STEsker: “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!”