MAKES ONE 12- TO 14-INCH PIZZA, SERVING 2 OR 3
There’s a generous amount of broccoli raab—seasoned the classic Southern Italian way with garlic, olive oil, and red pepper flakes—topping this pizza. I don’t think pizza needs tomato sauce to be pizza, but if you’re partial to tomato sauce, spread ¼ to ½ cup on the crust before topping it with the broccoli raab and mozzarella.
Make the Pizza template with the following topping ingredients and specifications:
Additional 3 tablespoons extra virgin olive oil
1 to 2 garlic cloves (to taste), minced
¼ teaspoon red pepper flakes (or more to taste)
1 bunch broccoli raab, blanched and finely chopped
1 teaspoon fresh thyme leaves
1 teaspoon finely chopped fresh rosemary
Salt
5 ounces mozzarella, shredded
2 tablespoons toasted pine nuts
- Heat the oven and pizza stone, roll out the pizza dough, and form the dough round as directed in the template (Steps 1 through 3).
- Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet. Add the garlic and red pepper flakes and cook, stirring, until fragrant, 30 seconds to 1 minute. Add the chopped and blanched broccoli raab, herbs, and salt to taste. Cook, stirring, for another minute. Taste and adjust seasoning.
- In Step 4, after brushing the rim of the crust with olive oil, top with the broccoli raab, distributing it evenly over the dough. Place clumps of mozzarella in the places where the dough is most exposed. Drizzle on the remaining 2 tablespoons olive oil. Bake as directed. Sprinkle the baked pizza with pine nuts and serve.
ADVANCE PREPARATION: Blanched broccoli raab will keep in the refrigerator for 3 days and can be frozen.
