Broccoli Rabe Pizza Recipes

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BROCCOLI RABE PIZZA



Broccoli Rabe Pizza image

I usually use focaccia bread instead of making or buying dough. Take casings off and cut up sausage for quicker cooking

Provided by Antifreesz

Categories     Lunch/Snacks

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 bunch broccoli rabe
1 lb Italian sausage, cooked and casings removed cut into small pieces
1/4 cup sun-dried tomato, julienne
4 tablespoons garlic, chopped
2 cups mozzarella cheese, grated or 2 cups favorite cheese
3 tablespoons fresh basil, shredded
1 tablespoon crushed red pepper flakes
1 lb pizza dough, large store bought, basic dough recipe or 1 focaccia bread
1/4 cup olive oil (or enough to coat pizza dough)

Steps:

  • Spread dough evenly on a pizza pan.
  • Coat generously with olive oil.
  • Sprinkle surface with chopped garlic.
  • Rinse and cut broccoli rabe into 3-4 inch pieces.
  • Blanch in boiling water for 2 minutes.
  • Drain.
  • Sprinkle cheese on pizza then sausage, sun-dried tomatoes and broccoli rabe.
  • Sprinkle basil and crushed red pepper.
  • Bake until crust is brown in a 325°F oven.

Nutrition Facts : Calories 701.4, Fat 57.2, SaturatedFat 20.1, Cholesterol 108.9, Sodium 1794.1, Carbohydrate 11.2, Fiber 0.9, Sugar 3.1, Protein 35.2

DEEP-DISH PIZZA WITH ITALIAN SAUSAGE AND BROCCOLI RABE



Deep-Dish Pizza with Italian Sausage and Broccoli Rabe image

Provided by Bobby Flay

Categories     main-dish

Time 2h50m

Yield 2 (9 or 10-inch) deep-dish pizzas

Number Of Ingredients 25

1 large bunch broccoli rabe, washed and coarsely chopped
4 tablespoons olive oil
1/4 teaspoon red chili flakes
3 cloves garlic, finely chopped
Salt and freshly ground black pepper
3/4 pound hot Italian sausage links, casings removed
2 tablespoons olive oil
2 cloves garlic, finely chopped
1 (32-ounce) can plum tomatoes coarsely chopped, no juice
2 teaspoons finely chopped fresh oregano leaves
2 tablespoons finely chopped fresh basil leaves
Salt and freshly ground black pepper
2 packages quick-rise dry yeast
2 cups warm water (90 degrees F)
1/4 cup vegetable oil
1/4 cup olive oil, plus more to oil the pans
1/2 cup yellow cornmeal
5 1/2 cups all-purpose flour
4 teaspoons kosher salt
4 tablespoons unsalted butter, slightly softened
1/2 pound aged provolone, coarsely grated
1/2 pound fontina cheese, coarsely grated
Sausage and Broccoli Rabe filling
Tomato Sauce
1/2 cup freshly grated Parmigiano-Reggiano

Steps:

  • Bring a large pot of salted water to a boil, add the broccoli rabe and blanch for 2 minutes. Drain in a colander and run cold water over. Drain well again and squeeze out excess liquid.
  • Heat 2 tablespoons of the oil, chili flakes and garlic in a large saute pan over medium heat and cook for 1 minute. Add the broccoli rabe, salt and pepper and cook until slightly tender, about 5 minutes.
  • In a separate large saute pan, heat the remaining 2 tablespoons of oil over high heat until the oil begins to shimmer. Add the sausage links and using a wooden spoon, gently break up the meat into coarse pieces. Cook until deep golden brown. (You do not need to cook all the way because it will continue to cook in the oven.) Combine the sausage and the broccoli rabe and let cool slightly.
  • Heat the oil in a medium saucepan over high heat. Add the garlic and cook for 30 seconds. Add the tomatoes and oregano, bring to a boil and cook until the mixture thickens, about 15 minutes. Stir in the basil and season with salt and pepper. Let cool slightly.
  • Dissolve the yeast and water in the bowl of a mixer fitted with the paddle attachment. Add the oils and mix for 30 seconds. Add the cornmeal, 3 cups of the flour and salt and beat for 5 minutes. Switch to the dough hook and mix in the remaining 2 1/2 cups of flour and knead, using the dough hook for 2 minutes. Add the butter and knead until incorporated. The dough is a very moist dough so do not add more flour unless absolutely needed.
  • Place the dough in a large bowl lightly oiled with vegetable oil, cover with plastic wrap or clean kitchen towels and let rise in a warm place until doubled in size, about 45 minutes. Punch down the dough and allow to double in size again.
  • Preheat the oven to 450 degrees F. Place 2 pizza stones into the oven to preheat as well. Generously oil 2 (9 or 10-inch) deep dish pie pans with olive oil (about 2 tablespoons for each pan).
  • Divide the dough in half and press the dough out slightly on the counter top. Place the dough in the prepared pans and push out to cover the bottom and up the side of the pans. (If using the 9-inch pans, pinch a 2-inch ball off each dough to make a better fit.)
  • Combine the cheese in a bowl. Place half of the cheese of the bottom of each pie crust. Divide the sausage filling over the cheese and then top with the remaining cheese, patting the cheese firmly down over the filling. Spoon some of the sauce over the top of the cheese to cover completely. Place the pans into the oven on the pizza stones and bake in the oven until golden brown, about 40 minutes. Remove from the oven and sprinkle the top with Parmesan. Let the pizza rest on a baking sheet for 5 minutes before slicing.

NEW YORK STYLE PIZZA WITH CLAMS AND BROCCOLI RABE



New York Style Pizza with Clams and Broccoli Rabe image

This pie was inspired by my favorite pizza from Pasquale Jones in New York City's Little Italy. It's made with fresh clams, plus broccoli rabe and chiles for bitterness and heat. It will make you a seafood pizza lover!

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield One 12- to 13-inch pizza

Number Of Ingredients 22

1 pound All-Purpose Pizza Dough (recipe follows)
24 littleneck clams (about 2 pounds)
Kosher salt
6 ounces broccoli rabe, trimmed
2 tablespoons extra-virgin olive oil
1 shallot, thinly sliced
3 cloves garlic, minced
1 cup dry white wine
2 oregano sprigs
1/3 cup heavy cream
All-purpose flour or cornmeal, for dusting
1/3 cup grated Parmesan cheese
1 tablespoon thinly sliced jarred Calabrian chiles
Chopped fresh parsley, for topping
Lemon wedges, for serving
1 1/2 teaspoons active dry yeast
1 1/2 cups warm water (about 110˚ F)
2 cups bread flour
1 3/4 cups all-purpose flour, plus more for kneading
2 teaspoons sugar
2 teaspoons kosher salt
2 tablespoons extra-virgin olive oil, plus more for the bowl

Steps:

  • Make the dough. Toward the end of the rising time, preheat the oven to 500˚ F (use the convection setting, if available) with a pizza stone, baking steel or inverted large baking sheet in the lower third of the oven. Put the clams in a large bowl of cold water; let sit 20 minutes to remove any excess grit.
  • Meanwhile, bring a pot of salted water to a boil. Add the broccoli rabe and cook until bright green and just tender, 2 to 3 minutes. Drain and transfer to a large bowl of ice water. Drain and pat dry, then roughly chop.
  • Drain the clams and rinse under cold water. Heat the olive oil in a large skillet over medium heat. Add the shallot and cook, stirring, until softened, 2 to 3 minutes. Add the garlic and cook until softened, 1 minute. Stir in the wine, oregano and clams. Cover and cook until the clams open, 5 to 7 minutes. Transfer the clams to a bowl with tongs, reserving the cooking liquid in the skillet; discard any unopened clams.
  • Simmer the clam cooking liquid over medium heat until reduced by two-thirds, 10 to 15 minutes. Reduce the heat to low and whisk in the heavy cream. Return the heat to medium, bring to a simmer and cook until thickened and the sauce coats the back of a spoon, 2 to 4 minutes. Let cool until slightly thickened, about 5 minutes; discard the oregano sprigs. Remove the clams from their shells and roughly chop.
  • Working on a floured or cornmeal-dusted piece of parchment, gently stretch and press the dough into a 12- to 13-inch round. Sprinkle all over with the Parmesan, then top with the clam sauce (the sauce will spread as it bakes). Top with the clams, broccoli rabe and Calabrian chiles.
  • Transfer the pizza (on the parchment) to the hot stone and bake until the crust is golden brown, 12 to 15 minutes. Slide the pizza onto a cutting board and let cool slightly. Sprinkle with parsley and serve with lemon wedges.
  • Sprinkle the yeast over the hot water in a small bowl. Let stand until dissolved and slightly foamy, 5 to 10 minutes.
  • Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large bowl and make a well in the center. Pour the yeast mixture into the well and add the olive oil. Stir with a wooden spoon until a shaggy dough forms.
  • Turn the dough out onto a lightly floured surface, dust the dough with flour and knead, dusting with more flour as needed, until very smooth and elastic but still slightly tacky, 3 to 5 minutes.
  • Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Divide the dough into two 1-pound balls. (If making sheet-pan pizza, let the dough rise, covered, on an 11-by-17-inch rimmed baking sheet coated with 3 tablespoons olive oil instead of in a bowl; do not divide into two balls.)
  • If not using the dough right away, wrap in plastic and refrigerate for up to 2 days or freeze for up to 3 months. Bring to room temperature before using.

BROCCOLI RABE AND SAUSAGE PIZZA



Broccoli Rabe and Sausage Pizza image

Provided by Jacques Pepin

Categories     dinner, pizza and calzones, appetizer, main course

Time 2h

Yield 6 servings

Number Of Ingredients 13

1 cup lukewarm water
2 tablespoons granulated yeast
1/4 teaspoon sugar
2 1/4 cups all-purpose white flour (about 12 ounces)
1/4 cup bulgur wheat
2 tablespoons virgin olive oil
1/2 teaspoons salt
2 hot Italian sausages (about 8 ounces total), cut into 1/2-inch slices
4 tablespoons olive oil
6 cloves garlic, peeled and sliced (2 tablespoons)
1/4 teaspoon red pepper flakes
1 pound broccoli rabe, washed, stem tips peeled if tough, and cut into 2-inch pieces (about 10 cups)
1/4 teaspoon salt

Steps:

  • To make the dough, place the water in the bowl of a food processor, add the yeast and sugar, mix lightly, and let proof for about 5 minutes, until bubbles begin to form on the surface. Add the flour, bulgur, all but 1 teaspoon of the olive oil, and the salt, and process for 15 to 20 seconds.
  • With the remaining teaspoon of oil, lightly grease the inside of large bowl. Remove the dough from the food processor, shape it into a ball and place it in the oiled bowl, turning it once to coat it with oil on all sides. Cover the bowl tightly with plastic wrap and let rise at room temperature for about 1 hour.
  • Meanwhile, prepare the pizza topping. Place the sausages and 2 tablespoons of the olive oil in a saucepan and saute for 4 to 5 minutes. Add the sliced garlic and pepper flakes, and stir for 10 to 15 seconds. Mix in the broccoli rabe, still wet from washing. Cover, and cook over medium heat for 8 to 10 minutes, until the broccoli rabe is wilted. Add the salt and let the mixture cool, uncovered (to prevent discoloration), until lukewarm.
  • When ready to cook the pizza, punch down the dough and spread it out by hand onto an aluminum cookie sheet to create a 12-by-14-inch rectangle, approximately 1/4-inch thick. Arrange the sausage and broccoli mixture on top, spreading it to within 3/4-to-1-inch of the edge of the dough. Sprinkle the remaining 2 tablespoons of olive oil evenly over the surface of the topping, and set it aside at room temperature for about 20 minutes to proof the dough.
  • Preheat oven to 400 degrees. Place pizza in oven for 18 to 20 minutes, until the crust is crisp and brown. Cut into wedges and serve.

Nutrition Facts : @context http, Calories 511, UnsaturatedFat 19 grams, Carbohydrate 53 grams, Fat 27 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 6 grams, Sodium 548 milligrams, Sugar 1 gram

BROCCOLI RABE PIZZA WITH HAZELNUT DOUGH



Broccoli Rabe Pizza with Hazelnut Dough image

Sweet red onion offsets bitter broccoli rabe for a delectable and grown-up pizza topping.

Provided by Martha Stewart

Categories     Lunch Recipes

Time 30m

Yield Makes one 9 1/2-inch pizza

Number Of Ingredients 8

1 small bunch broccoli rabe, cut into 3-inch pieces
Coarse salt
2 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 red onion, very thinly sliced
1 or 2 pinches of crushed red-pepper flakes
1/4 cup finely ground yellow cornmeal
1 ball Hazelnut Pizza Dough
1/4 cup shaved pecorino Romano cheese

Steps:

  • Preheat oven, preferably convection, to 500 degrees. Blanch broccoli rabe in a pot of salted water until tender; run under cold water, and drain. Toss 1 1/2 cups broccoli rabe with oil, onion, and red-pepper flakes; season with salt.
  • Spread cornmeal on a baking sheet. Stretch dough into a 9 1/2-inch round; transfer to baking sheet. Drizzle dough with oil, and arrange broccoli rabe on top, leaving a 1/2-inch border. Bake until crust is golden brown and cooked through, about 12 minutes (20 minutes if not using convection oven). Drizzle with oil, and top with cheese.

BROCCOLI RABE PIE



Broccoli Rabe Pie image

This unique spin on a traditional pizza from from Jim Lahey, author of "My Pizza," features creamy bechamel sauce, provolone cheese, and slightly bitter broccoli rabe.

Provided by Martha Stewart

Categories     Food & Cooking

Yield Makes one 10- to 12-inch pizza

Number Of Ingredients 9

Fine sea salt
5 stalks broccoli rabe, tough ends trimmed, coarsely chopped
All-purpose flour
1 ball Quick Basic Pizza Dough
1/4 cup Jim Lahey's Bechamel Sauce
1 medium clove garlic, chopped
1 ounce provolone cheese, shredded
1 1/2 ounces fresh mozzarella, torn into 5 clumps
1/4 teaspoon chopped fresh Thai pepper, stemmed; seeds removed for less heat, if desired

Steps:

  • Place a pizza stone in a gas oven on a rack about 8 inches from the broiler. Preheat oven on bake at 500 degrees for 30 minutes. Switch to broil for 10 minutes. If broiler is on the bottom of the oven, place stone in broiler and preheat on low for 20 minutes; increase heat to high and heat 5 minutes more. If using an electric oven, place stone on a rack about 4 inches from the top heating element; preheat on bake at 500 degrees for 30 minutes. Open oven door a few inches and leave ajar about 30 seconds. Close and switch to broil for 10 minutes.
  • Bring a medium pot of salted water to a boil over high heat; immediately reduce to a simmer and add broccoli rabe. Cook for 10 seconds; drain and set aside.
  • Generously flour dough, hands, and work surface. Press dough down and gently stretch it out to 6 to 8 inches. Very carefully continue the process, massaging it into a round disk of 10 to 12 inches, shaping with the palms of your hands and your fingers; you want some of the bubbles to remain in the dough. It should look slightly blistered. Flour a pizza peel and lift dough onto the center.
  • Spoon bechamel over surface of dough and spread evenly, leaving a 1-inch border. Sprinkle surface with garlic and provolone. Evenly distribute mozzarella over top. Cover with broccoli rabe and sprinkle with Thai pepper and a pinch of salt.
  • Using quick, jerking motions, slide pizza onto stone. Broil until top is bubbling and crust is nicely charred but not burned, about 3 1/2 minutes for gas and about 5 1/2 minutes for electric. Transfer pizza to serving platter; slice and serve immediately.

BROCCOLI RABE, BLACK OLIVE, AND SMOKED MOZZARELLA PIZZA



Broccoli Rabe, Black Olive, and Smoked Mozzarella Pizza image

Categories     Cheese     Olive     Bake     Cocktail Party     Mozzarella     Phyllo/Puff Pastry Dough     Broccoli Rabe     Gourmet

Yield Serves 8 as an hors d'oeuvre

Number Of Ingredients 7

1 puff pastry sheet (from one 17 1/4-ounce package frozen puff pastry sheets), thawed
1/2 pound broccoli rabe
1/3 cup drained Kalamata or other brine-cured black olives
2 garlic cloves
1 tablespoon fresh lemon juice
6 ounces smoked mozzarella
1 tablespoon extra-virgin olive oil

Steps:

  • Line a baking sheet with parchment paper. On a lightly floured surface unfold pastry sheet and gently roll out to a 14- by 12-inch rectangle. Transfer pastry to baking sheet and prick all over with a fork. Chill pastry, covered, at least 30 minutes and up to 1 day.
  • Preheat oven to 400°F.
  • Have ready a bowl of ice and cold water. Trim 1 inch from bottoms of broccoli rabe stems. In a saucepan of boiling salted water blanch broccoli rabe 30 seconds and transfer with tongs to ice water to stop cooking. Drain broccoli rabe well in a colander and pat dry. Cut broccoli rabe into 1/2-inch pieces and transfer to a bowl. Pit and chop olives. Mince garlic. Add olives, garlic, lemon juice, and salt and pepper to taste to broccoli rabe and toss well. Into another bowl coarsely grate mozzarella and chill, covered.
  • Bake pastry in middle of oven until golden, 15 to 20 minutes. Sprinkle cheese evenly over pastry, leaving a 1/2-inch border on all sides. Spread broccoli rabe mixture evenly on top of cheese and bake in middle of oven 10 minutes, or until heated through. Drizzle oil over pizza.
  • Cut pizza into serving pieces.

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From williams-sonoma.ca


BROCCOLI RABE PIZZA RECIPE - REAL FOOD TRAVELER
2014-07-11 Add the broccoli rabe to the boiling salted water and cook for 3 minutes. Remove from the heat, drain, and plunge the broccoli rabe into an ice water bath. When cool, drain again and lay on clean kitchen towels to dry. 7) Cut the broccoli rabe into 2-inch (5 cm) lengths. 8) Cut the cheese into 1⁄3-inch (about 1 cm) dice.
From realfoodtraveler.com


BROCCOLI RABE BURRATA PIZZA — BURRATA HOUSE
2021-12-30 Heat a large skillet with high sides over medium-high heat and add the olive oil. Add the broccoli rabe and season with salt + pepper. Cook until the broccoli rabe has wilted, about 3-4 minutes. Add the crushed red pepper flakes and garlic and cook another 30 seconds to 1 minute. Remove from the heat. Once the pizza dough is ready, lightly ...
From burratahouse.com


DELFINA’S BROCCOLI RABE PIZZA RECIPE - SUNSET MAGAZINE
2010-07-27 Top with 1⁄2 cup broccoli rabe, a generous pinch of chile flakes, and 2 tbsp. olives. Give peel a good shake every few seconds to keep dough from sticking. 7. Plant tip of pizza peel (or long edge of baking sheet) on pizza stone and shove pizza quickly onto it. Bake until pizza is puffy and browned, 5 to 6 minutes. Drizzle with oil. 8. Repeat ...
From sunset.com


DELFINA’S BROCCOLI RABE PIZZA – DAVID AND ELAINE'S RECIPES
2021-10-21 Spread about 2/3 cup cheese mixture evenly over dough. Top with 1/2 cup broccoli rabe, a generous pinch chile flakes, and 2 tbsp. olives. Give peel a good shake every few seconds to keep dough from sticking. Plant tip of pizza peel (or long edge of baking sheet) on pizza stone and shove pizza quickly onto stone (or preheated sheet). Bake 5 to 6 ...
From danderecipes.com


BROCCOLI RABE PIZZA | WILLIAMS-SONOMA TASTE
2016-01-25 Bring a saucepan of water to a boil over high heat. Add the broccoli rabe and cook until the stems are tender-crisp, about 3 minutes. Drain well and let cool. When cool enough to handle, cut into 2-inch (5-cm) pieces. Set aside. In a fry …
From blog.williams-sonoma.com


TURKEY SAUSAGE AND BROCCOLI RABE PIZZA - OLIVIA'S CUISINE
2017-02-21 In a large sauté pan, over medium heat, heat the olive oil and add the onions. Cook until they begin to brown, about 10 minutes. Then, add the garlic and red pepper flakes and cook until fragrant, for just a few seconds. Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 6 to 8 minutes.
From oliviascuisine.com


JIM LAHEY'S NO KNEAD PIZZA WITH BROCCOLI RABE, GARLIC, GINGER, AND …
2018-08-30 Spread 1/4 of white sauce onto pie, leaving a 1-inch border all around. Sprinkle 1/4 of garlic, ginger, Thai chiles, provolone, mozzarella, and broccoli rabe on top of pie. Sprinkle with a pinch of salt. Transfer to preheated baking stone and bake until top is charred and bubbly, about 3 1/2 minutes. Remove from oven and transfer to a cutting ...
From seriouseats.com


BROCCOLI RABE AND MOZZARELLA CALZONES | LEANNE BROWN
Divide the pizza dough into 4 equal pieces. Sprinkle flour over the countertop and place one of the four pieces of dough on it. Using your hands or a rolling pin, roll out the dough into a thin, flat circle. Pile ¼ of your broccoli rabe mixture and ½ cup of mozzarella onto one side of the circle, leaving a lip around the edge. Gather up the ...
From leannebrown.com


BROCCOLI RABE PIZZA - GOING MY WAYZ – OVER 900 EASY RECIPES
Crank heat to medium-high and cook broccoli rabe, stirring, until liquid starts to evaporate and broccoli rabe is tendercrisp, 5 to 7 minutes. Make Pizza. Heat a pizza stone or baking sheet on lowest rack of oven at 550° (or as high as oven will go), at least 30 minutes.
From goingmywayz.com


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