Broccoli Rabe

Broccoli Rabe, Potato and Rosemary Pizza

January 12, 2010
10 Ratings
Photo by James Ransom
  • Serves 2 10" Pizzas or 4 mini-pizzas
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. - TasteFood —TasteFood

Test Kitchen Notes

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&M —The Editors

What You'll Need
  • 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
  • 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. Broccoli Rabe, Potato and Rosemary Pizza
  2. Preheat oven to 375 F.
  3. 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.
  4. 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.
  5. 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.
  6. Assemble pizzas: Lightly brush pizza crusts with olive oil. Rub all over with smashed garlic cloves.
  7. 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.
  8. Bake on pizza stone or on tray on lowest rack in oven until crust is golden brown and cheese is bubbly, about 15 minutes.
  9. Before serving, sprinkle with freshly ground black pepper. Garnish with fresh rosemary leaves and drizzle with extra-virgin olive oil.
  1. Pizza Dough Recipe
  2. 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.
  3. Combine remaining flour and salt in another bowl. Add to yeast with cold water and olive oil. Mix well to form a dough.
  4. 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.
  5. 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.
  6. 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.

See what other Food52ers are saying.

  • Taylor Stanton
    Taylor Stanton
  • Scott Citron
    Scott Citron
  • Mae
  • Diana Abu Jaber
    Diana Abu Jaber
  • Chef Devaux
    Chef Devaux

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 !
katharinec November 3, 2019
Late to this game, but this is the best pizza e-vah!!!! Thank you!
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.
Chef D. December 10, 2015
never had potato on a pizza
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.
sarah L. December 17, 2014
So good! I added some crumbled chicken sausage for protein. :)
Petite F. March 13, 2014
Made this twice, absolutely D-LISH!
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.
Denise February 6, 2014
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!
Laura November 20, 2019
Me too! I was so concerned but it did work well!
NancyH January 30, 2014
What do folks like to serve with this for a complete meal? Salad doesn't feel right....ideas?
KimiK January 30, 2014
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!
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.
Amirah H. July 14, 2013
Can't wait to try this recipe! Any tips on how I can freeze the dough?
Amirah H. July 14, 2013
Oh dear, just realized that someone already asked the same question as me! Alright, off to the kitchen I go!
Nancy E. June 20, 2013
Is there any reason not to use a prepared cornmeal pizza crust in place of the homemade crust?

drbabs June 20, 2013
None whatsoever, except that this pizza crust is fabulous.