Project Description

Charred Broccoli Rabe Pizza


  • 2 cloves garlic
  • 1/2 teaspoon kosher salt, divided
  • 1/4 cup olive oil
  • 1 pound fresh pizza dough, at room temperature
  • All-purpose flour, for dusting
  • 1 pound fresh broccoli rabe, chopped (about 6 cups)
  • 1 cup jarred marinara sauce
  • 1/4 teaspoon crushed red pepper
  • 8 ounces fresh mozzarella cheese, torn into small pieces
  • 1 ounce pecorino romano cheese, grated (about 2/3 cup)
  • Hot honey, such as Mike’s (optional)


Preheat oven to 475°F with racks in upper and lower thirds of oven. Place a large ovenproof skillet on top rack while oven preheats.

Meanwhile, chop garlic on a cutting board and sprinkle with 1/4 teaspoon salt. Smash into a paste with flat side of a chef’s knife. Transfer to a medium bowl and stir in oil.

Dust a large rimmed baking sheet with flour. Place pizza dough on baking sheet and stretch into a rectangle or oval. Brush with 1 tablespoon garlic oil. Add broccoli rabe to bowl of garlic oil; sprinkle with remaining 1/4 teaspoon salt and toss. Carefully add broccoli rabe to hot skillet in oven. Place pizza dough on bottom rack. Bake until edges are puffed and golden, about 15 minutes.

Remove crust from oven. Top with marinara sauce and sprinkle with crushed red pepper and mozzarella. Remove broccoli rabe from oven and add to top of pizza. Return pizza to bottom rack and bake until cheese melts and crust is dark golden brown, 5 to 8 minutes. Let cool for 5 minutes. Sprinkle with pecorino Romano and, if desired, drizzle with hot honey.

Check out the full article here: Real Simple