This fantastic recipe was submitted by Leslie!
Ingredient
¼ plus 2 T olive oil
1 garlic clove, minced
Pinch of crushed red pepper
3 C trimmed and rough chopped
broccoli rabe
Kosher salt
Flour
1 pound pizza dough
3-4 T crème fraiche
1 C shredded mozzarella
½ C grated Parmigiano-Reggiano
cheese
Freshly ground black pepper
Directions
Position oven rack in lower third
of oven and preheat to 450 F. Rub 2 T oil over large baking sheet.
Warm 2 T oil in large skillet over
medium heat. Add garlic and red pepper and stir until fragrant. Add broccoli
rabe with ½ C water. Season with salt. Cover skillet and cook until broccoli
rabe is bright green and tender, stirring occasionally (about 6 minutes). Cool
on platter.
Dust work area with flour and
flatten dough until it measures ¼ inch thick, and 10 by 12 inches. Transfer to
prepared baking sheet.
Spread crème fraiche thinly over
the dough. Scatter with half of mozzarella, and half of Parmigiano. Scatter
broccoli rabe over cheeses and top with remaining cheeses as before. Drizzle
remaining olive oil over all and sprinkle with salt and pepper.
Bake pizza until bottom is golden
and top bubbly (12-15 minutes). Cut and enjoy.
Note- the prepared broccoli rabe
can be refrigerated up to 3 days.
Recipe by Nancy Silverton, as seen in Mastering My
Mistakes in the Kitchen, by Dana Cowin.
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