Broccoli Rabe, Potato and Rosemary Pizza

By • January 12, 2010 • 91 Comments

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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&MThe Editors

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 cup 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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9 months ago Petite fee

Made this twice, absolutely D-LISH!

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9 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

Food52

9 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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10 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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10 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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10 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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10 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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10 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

over 1 year ago Amirah Harith

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

Stringio

over 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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over 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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over 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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over 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

almost 2 years 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.

Food_52

about 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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10 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

about 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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about 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

about 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!