Broccoli Rabe
Broccoli Rabe, Potato and Rosemary Pizza
Popular on Food52
103 Reviews
ks.grand
April 13, 2023
I’m not usually big on no sauce pizzas, but I really enjoyed this one! I used broccolini instead of broccoli rabe, used a pan pizza dough, and added sun dried tomatoes- it turned out really delicious!
Nancy
July 4, 2022
Came to this recipe late, when I was looking to use some ingredients on hand. A lovely taste combination, and an indulgence of carb on carb (potato on pizza)!
Taylor S.
June 1, 2022
This dough is very easy to put together a few hours before dinner and I like that the recipe calls for a preferment. It's a solid pizza dough recipe for when you're not really planning ahead but want pizza! Delicious flavors for the veggie/herb/cheese mixture and I also added dollops of ricotta before baking mine.
kccheng
November 18, 2020
Absolutely lovely- was unsure about the potato but everything came together beautifully. The instructions also ensure a lovely presentation !
Scott C.
May 9, 2018
Made this last night and was not disappointed. Will add this recipe to my current pizza rotation.
Mae
December 13, 2017
I've been eyeing this recipe for awhile now. I finally made it tonight! I used purple and red potatoes. I did as the recipe said - sliced the potatoes very thin, then cooked them in the oven for 15 minutes. That resulted in burnt potato chips! So I sliced a few more potatoes and skipped the pre-baking step. To make this vegan, I used the "moxarella" cheese recipe from the One Green Planet website - so good!!!! Oh, and I didn't have broccoli rabe, so I used some kale from the garden. Very easy pizza dough recipe, too!
Diana A.
March 2, 2017
I adore this recipe, but it is SO easy to miss the moment in the second step where you click the oven up to 475.
Michelle
May 2, 2015
This was incredible! followed the recipe exactly - the only thing I added was a little extra pepper and red pepper flakes to the dough before we added any of the toppings.
Fiona R.
February 23, 2014
This is a fantastic recipe. The broccoli rabe is definitely the stand-out element. I will be making this again and again
Manhattan T.
February 22, 2014
This is fabulous! The broccoli rabe makes it! It's gilding the lily, but this is made even better by the addition of some eggs cracked on top, generously peppered, then baked for the remaining 5-7 minutes of the cooking time.
KimiK
January 27, 2014
This was very good except I would switch out the mozzarella for Fontina next time.. I felt it needed a bump up..
Sigita
January 24, 2014
This has become a staple pizza for my vegetarian daughter at Pizza Fridays at my home. It is delicious. I could eat just the potato slices on their own.
Very good combo.
Very good combo.
Loredona
June 7, 2013
I made this pizza last night and it was really tasty! I prepared the broccoli rabe the day before since I had a head of it in my fridge. I also had leftover "Spanish Roasted Potatoes" from the Food 52 site so used those which are amazing. All this cut down on the prep time. I used store bought pizza dough from our local farmers market and rosemary from my garden. I made it on my pizza stone first putting a little corn meal on the stone to prevent sticking however, I had to crank up the temperature to 475 and cook it longer than 15 minutes. I think next time, I will let the pizza stone sit in the over much longer to get it really hot. I have added this recipe to my collection, it is a winner!
Amy G.
April 28, 2013
I made this pizza today, I was trying to replicate a pizza we had at a local artisan pizza place, which had potatoes, bacon and rosemary, so I left off the broccoli rabe and used instead applewood smoked bacon that I baked in a 400 degree oven first until almost done. Otherwise I made the pizza exactly as the recipe says with fresh mozzarella, crushed garlic and the yukon gold potatoes and it was excellent. My teenage son said it was even better than the restaurant! (This is high praise from him). I definitely plan to make it again, and will use broccoli rabe for one of the pizzas and bacon for the other. The crust was very easy to roll out. Next time I will make it ahead of time and refrigerate it as it did take all afternoon.
MaryMary H.
January 2, 2013
Looks beautiful. Actually, I came here to mock the headline because the lead-in from Yahoo said "No Fuss-Entertaining" instead of "No-Fuss Entertaining." I would like a party without fussy hosts or guests, so I thought I'd attend. Alas, the typo was fixed in the main article and I was left with a (delicious looking) pizza.
ginampen
October 31, 2012
I made this pizza the other night and it was fantastic! I'm such a fan of potatoes on pizza but you don't see it too often. I was worries that it might be a bit dry without a sauce but it was wonderful. I will be making this again but I will try to work up some kind of dipping sauce for the crust just because I think Papa John's is on to something!
tamater S.
February 6, 2014
Dipping sauce: a real thick yogurt, (the thing for us, locally, is Kremma) and everything now is to taste: good salt, smoked paprika, hot paprika, cayenne… if not everyone likes it spicy, you can make this up mild and reserve some, while continuing on with the spices to taste for those who like the zing.
CuriousH
September 19, 2012
Can you make the pizza dough ahead of time? For instance, if I'm making the pies tonight for dinner, can I make the pizza dough early afternoon and let it sit?
Can't wait to make this! My parents recently did and said it was the best pizza they'd ever made!
Can't wait to make this! My parents recently did and said it was the best pizza they'd ever made!
TasteFood
September 19, 2012
Yes, you can make the dough ahead of time. Store individual portions in a plastic bag in the refrigerator overnight or freeze.
CuriousH
September 19, 2012
Can you make the pizza dough ahead of time? For instance, if I'm making the pies tonight for dinner, can I make the pizza dough early afternoon and let it sit?
Can't wait to make this! My parents recently did and said it was the best pizza they'd ever made!
Can't wait to make this! My parents recently did and said it was the best pizza they'd ever made!
mle18
February 27, 2012
this was delicious . . . although next time I might spice it up by using tallegio in place of the mozzarella.
Jenifer M.
January 13, 2012
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!
marynn
September 18, 2011
Making it for dinner tonight yet again! Beyond fabulous and a great transition meal from summer to an early cool, rainy fall Sunday night.
Franca
March 23, 2011
Made this over the weekend and this will definately be my go to pizza dough. The best I have ever made. Well done Tastefood!
Hark
March 19, 2011
Soooooo good. I used broccoli instead of broccolini, and it was still fantastic.
jelyapt
February 6, 2011
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.
TheWimpyVegetarian
February 6, 2011
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?
thecrabbycook
February 6, 2011
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!)
STEsker
February 1, 2011
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!
Nurse N.
January 24, 2011
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....
TasteFood
February 6, 2011
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!
Oui, C.
November 11, 2010
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
LMaass
November 7, 2010
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.
JSCooks
September 28, 2010
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!
Pizza M.
May 25, 2010
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.
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.
TasteFood
May 25, 2010
I agree that using a peel is tricky and parchment makes the whole process easier. Those are all great tips, thank you!
lacerise
October 7, 2010
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!
Pizza M.
October 7, 2010
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.
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.
lastnightsdinner
May 19, 2010
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.
dymnyno
May 16, 2010
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.
TasteFood
May 17, 2010
Thank you, I'm glad you got over the rapini... I am making your artichokes tonight!
ehrrin
May 16, 2010
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!
drbabs
May 15, 2010
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.
TasteFood
May 15, 2010
You're welcome - I am glad you liked it. Aren't pizzas meant to be eaten by yourself in one sitting?
lapadia
May 14, 2010
BRAVO to a White Pizza! You have my vote...and then I will be making this tonight…
Kelsey B.
May 13, 2010
Congrats- this looks amazing! It can be hard to find good white pizzas and this one looks awesome!! Consider it saved and printed!
Helenthenanny
May 13, 2010
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!
kaykay
May 13, 2010
Looks wonderful! I've been enjoying broccoli rabe this year so I'm looking forward to trying this. Congratulations!
drbabs
May 13, 2010
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!
AntoniaJames
January 12, 2010
To die for. Another gorgeous, brilliant recipe from TasteFood. Mmmmm, this looks tasty!
SunnySideUp (.
January 12, 2010
beautiful idea and picture!
TasteFood
January 12, 2010
It takes a lot of effort to not eat all of the potatoes before putting them on the pizza.
SunnySideUp (.
January 12, 2010
i'm sure! they're my absolute favorite. i love that they must have a wonderful, roasty flavor on the pizza.
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