broccoli rabe pizza
  • 1 pound pizza dough, room temp - I love the pizza dough from Whole Foods
  • 2 bunches of broccoli rabe, trimmed
  • 1 garlic clove, minced
  • ¼ teaspoon red pepper flakes
  • ½ cup water
  • 2-4 tablespoons extra virgin olive oil
  • 1 hefty cup mozzarella cheese - you can use more or less cheese, as it's really a personal preference
  • ½ cup shredded or grated parmesan cheese - you can use more or less cheese, as it's really a personal preference
  • few pinches of fine sea salt
  • cornmeal and all-purpose flour for dusting
  1. Important tip! Take out your pizza dough at least 30-45 minutes before you plan on rolling it out.
  2. I found to key to pliable pizza dough is to take it out at least 30-45 minutes before I roll it. The warmer the dough, the more pliable it will be. Cold pizza dough is tough and will not roll out easily.
  3. Preheat the oven to 450°F and position a rack in the lower third of the oven. I put the rack on the 2nd tier from the bottom.
  4. Get out a baking sheet, pizza stone or whatever you use to cook pizza on, and dust it with some cornmeal. The cornmeal helps to keep the pizza dough from sticking to the pan, and also helps to make the pizza crust a bit more crunchy.
  5. Wash and trim the broccoli rabe. I just cut off the large tough ends and slice the broccoli rabe a bit, so that the pieces are pretty even sized.
  6. Mince your garlic clove and measure out ½ cup of water.
  7. Get out a skillet and add 2 tablespoons of olive oil.
  8. Set the skillet over medium-high heat, add the garlic and the ¼ teaspoon crushed red pepper flakes and cook until fragrant, about 1 minute.
  9. Add the broccoli rabe and the ½ cup water, and sprinkle with a pinch of salt.
  10. Cover the skillet and cook, uncovering to stir the broccoli rabe occasionally, until it's bright green and tender, about 3-5 minutes. The best way to test the broccoli is to take a piece and put it in your mouth! We like our broccoli rabe a bit on the al dente side, so we usually cook it for 3-4 minutes.
  11. Get some tongs and transfer the broccoli rabe to a paper towel lined plate, set aside to cool.
  12. Now, it's time to roll out the dough! Yippee!! On a floured work surface, roll out the dough into a rectangular shape or the shape of your pan. A thinner dough works better here, so try and get it on the thinner side.
  13. Transfer the dough to the prepared baking sheet. Take a pastry brush and brush the dough all over with some olive oil, making sure to get the edges of the dough as well. This helps to get a crispy crust!
  14. You can also take the pastry brush and use it to push out along the edges of the crust if you want to shape the dough a bit more to fit your pan.
  15. Now it's time to top the pizza! Scatter your pizza with half the mozzarella and half the Parmesan.
  16. Arrange the broccoli rabe over the dough, making sure to spread it out evenly, and to leave room for the crust.
  17. Sprinkle on the remainder of the mozzarella and parmesan cheese over the broccoli rabe.
  18. Drizzle the pizza with some olive oil and sprinkle with a pinch of sea salt.
  19. Bake the pizza until the bottom of the crust is golden brown and the topping is bubbly, about 12 to 15 minutes.
  20. My pizza takes exactly 12 minutes to cook to perfection each time, but ovens vary, so keep an eye on your pizza!
  21. Slice up the pizza and serve it up warm!
Recipe by Marin Mama Cooks at