Broccoli Rabe, Potato and Rosemary Pizza

By • January 12, 2010 • 91 Comments



Author Notes: This is a variation of a white (no sauce) pizza where the classic triumvarite of potatoes, garlic and rosemary is embellished with earthy and assertive broccoli rabe. The pizza dough is a recipe I have used and tweaked from Alice Waters over the years. Feel free to use your own favorite recipe. - TasteFoodTasteFood

Food52 Review: This is simply one of the best white pizzas we've ever tasted. The crust is crisp and rich with olive oil, and gently perfumed throughout with garlic. The mozzarella creates an ultra creamy base in lieu of sauce. Applying incredible 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 symphony of complementary flavors. - A&MA&M

Serves 2 10" pizzas or 4 mini-pizzas

Broccoli Rabe, Potato and Rosemary Pizza

  • 2 uncooked pizza crusts (recipe below)
  • 1 large yukon gold potato, very thinly sliced
  • Salt
  • Extra-virgin olive oil
  • 1/2 pound broccoli rabe, washed, ends trimmed
  • 1 large garlic clove, minced, plus 2 garlic cloves lightly smashed but still intact
  • 1/4 teaspoon crushed red pepper flakes
  • 8 ounces fresh mozzarella cheese, thinly sliced
  • 2 tablespoons fresh rosemary leaves
  • 1/2 cup finely grated Pecorino Romano cheese
  • Freshly ground black pepper
  • Rosemary sprigs for garnish
  1. Preheat oven to 375 F.
  2. Toss potatoes with 1 tablespoon olive oil and 1 teaspoon salt in a large bowl. Arrange potatoes in one layer on a baking tray. Bake until edges begin to turn golden brown, 15 to 20 minutes. Remove from oven and let cool. Increase oven temperature to 475 F.
  3. Bring a large pot of salted water to boil. Add broccoli rabe and blanch 30 seconds; drain. Plunge broccoli rabe into a bowl of ice water. Cool and drain again. Lay in one layer on a kitchen towel to thoroughly dry. Cut in 2" pieces.
  4. Heat one tablespoon olive oil in skillet over medium heat. Add minced garlic and red pepper flakes. Sauté briefly, 30 seconds. Add broccoli rabe and 1/2 teaspoon salt. Sauté one minute. Remove from heat. Taste and add more salt if necessary.
  5. Assemble pizzas: Lightly brush pizza crusts with olive oil. Rub all over with smashed garlic cloves.
  6. Arrange one layer mozzarella cheese over crusts. Top with one layer of potatoes and broccoli rabe. Sprinkle one tablespoon rosemary over each crust. Top with grated Pecorino cheese.
  7. Bake on pizza stone or on tray on lowest rack in oven until crust is golden brown and cheese is bubbly, about 15 minutes.
  8. Before serving, sprinkle with freshly ground black pepper. Garnish with fresh rosemary leaves and drizzle with extra-virgin olive oil.

Pizza Dough Recipe

  • 2 teaspoons dry yeast
  • 1/2 cup lukewarm water
  • 3 1/2 cups all-purpose flour
  • 1/4 cup semolina flour
  • 1 teaspoon salt
  • 3/4 cups cold water
  • 1/4 cup olive oil
  1. Stir yeast and lukewarm water together in a bowl. Add 1/4 cup all-purpose flour and semolina. Mix well. Let sit until bubbly, about 30 minutes.
  2. Combine remaining flour and salt in another bowl. Add to yeast with cold water and olive oil. Mix well to form a dough.
  3. Turn dough out onto a lightly floured board and knead with hands until dough is smooth and elastic, about 10 minutes. Or use a mixer with a dough hook, and knead about 5 minutes.
  4. Place dough in a lightly oiled bowl and turn to coat all sides with oil. Cover bowl loosely with plastic wrap. Let rise in a warm place until doubled in size, 1 to 2 hours. Punch dough down, and let rise another 45 minutes.
  5. Divide dough into 2 equal disks (or 4 if you would like small pizzas.) Let rest 30 minutes before shaping. Lightly flour a work surface. Using your fingers or heels of your hands, stretch the disks out to 10" shapes.
Jump to Comments (91)

Tags: Vegetarian

Comments (91) Questions (5)

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5 months ago Petite fee

Made this twice, absolutely D-LISH!

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6 months ago Fiona Rattray

This is a fantastic recipe. The broccoli rabe is definitely the stand-out element. I will be making this again and again

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6 months ago Manhattan Tart

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.

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7 months ago chez danisse

Made this tonight and it was delicious! I couldn't find broccoli rabe, so substituted broccolini and it worked out well. Looking forward to trying it w/ the broccoli rabe. Thanks!

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7 months ago NancyH

What do folks like to serve with this for a complete meal? Salad doesn't feel right....ideas?

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7 months ago KimiK

I threw a bunch of arugula on the top when it came out of the oven and it did the trick for us, but I throw arugula on everything!

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7 months ago KimiK

This was very good except I would switch out the mozzarella for Fontina next time.. I felt it needed a bump up..

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7 months ago Sigita

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.

Stringio

about 1 year ago Amirah Harith

Can't wait to try this recipe! Any tips on how I can freeze the dough?

Stringio

about 1 year ago Amirah Harith

Oh dear, just realized that someone already asked the same question as me! Alright, off to the kitchen I go!

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about 1 year ago Nancy Eichler

Is there any reason not to use a prepared cornmeal pizza crust in place of the homemade crust?

Thanks.

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about 1 year ago drbabs

Barbara is a trusted source on General Cooking.

None whatsoever, except that this pizza crust is fabulous.

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about 1 year ago Loredona

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!

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over 1 year ago Amy Gonsier

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.

Stringio

over 1 year ago MaryMary HartmanHartman

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.

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almost 2 years ago ginampen

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!

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7 months ago tamater sammich

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.

Me

almost 2 years ago CuriousH

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!

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almost 2 years ago TasteFood

Yes, you can make the dough ahead of time. Store individual portions in a plastic bag in the refrigerator overnight or freeze.

Me

almost 2 years ago CuriousH

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!

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over 2 years ago MMarch

loved this-I substituted mushrooms for potatoes since I had no potatoes

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over 2 years ago MMarch

loved this-I substituted mushrooms for potatoes since I had no potatoes

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over 2 years ago MMarch

loved this-I substituted mushrooms for potatoes since I had no potatoes

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over 2 years ago mle18

this was delicious . . . although next time I might spice it up by using tallegio in place of the mozzarella.

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over 2 years ago tomarketwithmo

yay, have all the ingredients! so part of our Oscars menu tonite!

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over 2 years ago Jenifer Mangione Vogt

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!

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almost 3 years ago marynn

Making it for dinner tonight yet again! Beyond fabulous and a great transition meal from summer to an early cool, rainy fall Sunday night.

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about 3 years ago EmilyC

This is one amazing pizza. I made it this weekend on the grill. The flavors are incredible. Thanks for sharing such a beautiful recipe.

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about 3 years ago TasteFood

You're welcome - grilling it is a great idea!

Stringio

over 3 years ago Rembems

I made this for Mother's Day, and everyone loved it!!! I cheated by buying premade dough, but next time I make this I am definitely going to try making the dough too. So so good, and I don't even like pizza!

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over 3 years ago TasteFood

So happy you liked it!

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over 3 years ago Franca

Made this over the weekend and this will definately be my go to pizza dough. The best I have ever made. Well done Tastefood!

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over 3 years ago Hark

Soooooo good. I used broccoli instead of broccolini, and it was still fantastic.

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over 3 years ago 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.

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over 3 years ago TasteFood

Thank you so much for your comment!

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over 3 years ago TheWimpyVegetarian

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?

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over 3 years ago TasteFood

Go for it! I am so glad you would like to use it for your class.

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over 3 years ago thecrabbycook

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!)

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over 3 years ago TasteFood

You can make the crust!

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over 3 years ago 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!

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over 3 years ago TasteFood

Pancetta sounds like a great addition.

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over 3 years ago Nurse Nan

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....

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over 3 years ago TasteFood

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!

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almost 4 years ago Oui, Chef

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

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almost 4 years ago LMaass

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.

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almost 4 years ago yella

this was absolutely fantastic, big hit with the boyfriend too! will definitely be making it again.

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almost 4 years ago TasteFood

I am so glad you like it!

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almost 4 years ago JSCooks

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!

Mo

about 4 years ago monica's spicediary

This looks delicious. Can't wait to try thi!

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about 4 years ago Pizza Man

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.

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about 4 years ago TasteFood

I agree that using a peel is tricky and parchment makes the whole process easier. Those are all great tips, thank you!

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almost 4 years ago lacerise

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!

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almost 4 years ago Pizza Man

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.

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over 4 years ago lastnightsdinner

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.

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over 4 years ago TasteFood

Thanks again!

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over 4 years ago drbabs

Barbara is a trusted source on General Cooking.

Congratulations!!!! What a great recipe!

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over 4 years ago TasteFood

thank you!

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over 4 years ago dymnyno

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.

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over 4 years ago TasteFood

Thank you, I'm glad you got over the rapini... I am making your artichokes tonight!

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over 4 years ago ehrrin

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!

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over 4 years ago TasteFood

Braising greens sound like a great alternative!

Monkeys

over 4 years ago monkeymom

TasteFood, your pizza dough is so delicious. This is a really great combination of well prepared ingredients. Well done!

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over 4 years ago TasteFood

Thanks, Monkeymom. I am happy you liked it!

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over 4 years ago drbabs

Barbara is a trusted source on General Cooking.

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.

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over 4 years ago TasteFood

You're welcome - I am glad you liked it. Aren't pizzas meant to be eaten by yourself in one sitting?

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over 4 years ago lapadia

BRAVO to a White Pizza! You have my vote...and then I will be making this tonight…

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over 4 years ago KelseyTheNaptimeChef

Congrats- this looks amazing! It can be hard to find good white pizzas and this one looks awesome!! Consider it saved and printed!

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over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Yum yum. Congrats!

Me

over 4 years ago TheWimpyVegetarian

Congrats TasteFood!! Your pizza looks wonderful! Good luck!

Monkeys

over 4 years ago monkeymom

Congratulations TasteFood!

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over 4 years ago Helenthenanny

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!

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over 4 years ago TasteFood

Thank you everyone for your nice comments!

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over 4 years ago Oui, Chef

Gee...my third comment on the same recipe, a record of sorts for me. Congrats on being a finalist, this fab pizza certainly gets my vote.

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over 4 years ago TasteFood

three's a charm... thanks again!

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over 4 years ago kaykay

Looks wonderful! I've been enjoying broccoli rabe this year so I'm looking forward to trying this. Congratulations!

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over 4 years ago Culinista Annouchka

This looks incredible, congratulations!

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over 4 years ago chez danisse

Very nice. I think my husband would like this too. Thanks!

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over 4 years ago drbabs

Barbara is a trusted source on General Cooking.

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!

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over 4 years ago Rivka

Congrats! Beautiful pizza -- well deserved!

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over 4 years ago healthierkitchen

Love these flavors!

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over 4 years ago TasteFood

Thank you!

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over 4 years ago Oui, Chef

Broccoli Rabe is one of my very favorite vegetables...this pizza is just SCREAMING my name. Brava!

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over 4 years ago TasteFood

Thank you, Oui Chef. I was happy to have an excuse to remake this recipe last night.

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over 4 years ago TasteFood

Thank you, everyone, for your nice comments!

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over 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

To die for. Another gorgeous, brilliant recipe from TasteFood. Mmmmm, this looks tasty!

Ham

over 4 years ago SunnySideUp (lesley829)

beautiful idea and picture!

Ham

over 4 years ago SunnySideUp (lesley829)

especially with the yukon gold. that makes it perfection.

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over 4 years ago TasteFood

It takes a lot of effort to not eat all of the potatoes before putting them on the pizza.

Ham

over 4 years ago SunnySideUp (lesley829)

i'm sure! they're my absolute favorite. i love that they must have a wonderful, roasty flavor on the pizza.

Steve_dunn02

over 4 years ago Oui, Chef

This looks so good I wish I could eat the picture...YUM!

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over 4 years ago at the farmers market

Yum. This looks great. I'm going to try making it.