White pizza with broccoli raab, mozzarella, and pine nuts is a thirty-five-minute upgrade on pizza night. There's no red sauce — garlic, red pepper flakes, thyme, and rosemary infuse the olive oil base, blanched raab and mozzarella go on top, and toasted pine nuts crown each slice. One 12-to-14-inch pizza.
Ready to elevate your pizza night? Move over, marinara! This stunning white pizza celebrates the bold, beautiful flavor of broccoli raab, sautéed the classic Southern Italian way with plenty of garlic and a kick of red pepper. Paired with fresh herbs, creamy mozzarella, and the nutty crunch of toasted pine nuts, it’s a sophisticated and utterly delicious pie that proves you don’t need tomato sauce to be the star of the show. For those who love a classic touch, feel free to add a thin layer of tomato sauce before the toppings.
Ingredients
• (for one 12- to 14-inch pizza)
• 1 prepared pizza dough
• 3 tablespoons / 45 ml (1.5 fl oz) extra virgin olive oil, divided
• 1 to 2 cloves garlic, minced
• ¼ teaspoon / 1 g (0.04 oz) red pepper flakes, or to taste
• 1 bunch / approx. 1 lb / 450 g broccoli raab, blanched and finely chopped
• 1 teaspoon / 1 g (0.04 oz) fresh thyme leaves
• 1 teaspoon / 1 g (0.04 oz) finely chopped fresh rosemary
• Sea salt, to taste
• 5 ounces / 140 g (4.9 oz) mozzarella cheese, shredded or torn
• 2 tablespoons / 18 g (0.63 oz) pine nuts, toasted
Instructions
1. Preheat your oven and pizza stone according to your pizza dough’s directions. On a lightly floured surface, roll or stretch the dough into a 12- to 14-inch round and place it on a pizza peel dusted with cornmeal.2. In a large skillet, heat 1 tablespoon (15 ml / 0.5 fl oz) of the olive oil over medium heat. Add the minced garlic and red pepper flakes, stirring constantly until fragrant, about 30-60 seconds.3. Add the blanched, chopped broccoli raab, fresh thyme, and rosemary to the skillet. Season with salt and cook, stirring, for another minute to meld the flavors. Remove from heat.4. Brush the outer rim of the pizza dough with olive oil. Spread the seasoned broccoli raab mixture evenly over the dough, leaving a small border for the crust.5. Distribute clumps of mozzarella over the pizza, focusing on the areas where the dough is most exposed. This creates delicious, cheesy pools as it bakes. Drizzle the remaining 2 tablespoons (30 ml / 1 fl oz) of olive oil over the top.6. Carefully slide the pizza onto the hot stone and bake until the crust is golden brown and the cheese is bubbly and melted, typically 10-15 minutes.7. Remove the pizza from the oven, sprinkle generously with the toasted pine nuts, slice, and serve immediately.
Nutritional Information
• Approximate values per slice (assuming 6 slices per pizza)
• Calories: 310 kcal
• Protein: 12 g
• Carbohydrates: 28 g
• Fat: 16 g
• Fiber: 3 g
Pro Tips
• Pro-Tips for the Perfect Pizza
• Don’t skip the blanching! Briefly boiling the broccoli raab before sautéing is key to taming its natural bitterness and ensuring a tender texture on your pizza.
• Toast your pine nuts in a dry skillet over medium-low heat for 2-3 minutes until fragrant and lightly golden. Watch them carefully as they can burn in an instant.
• For an extra layer of brightness, finish the baked pizza with a squeeze of fresh lemon juice and a sprinkle of flaky sea salt.
• The seasoned broccoli raab can be made up to 3 days in advance and stored in an airtight container in the refrigerator, making pizza night even faster.
FAQ
Q: Can I make this broccoli raab pizza vegan
A: Yes, absolutely! To make this pizza vegan, simply substitute the mozzarella cheese with your favorite brand of dairy-free mozzarella shreds or a dollop of vegan ricotta. The rest of the ingredients, including the dough and toppings, are naturally plant-based.
Q: How can I add more protein to this vegetarian pizza
A: For a simple protein boost, consider adding a cup of rinsed cannellini beans or chickpeas to the skillet along with the broccoli raab. Crumbled plant-based Italian sausage is another excellent and flavorful option to make the pizza heartier.
Q: What can I use as a substitute for broccoli raab
A: If you can’t find broccoli raab or prefer a less bitter green, broccolini is an excellent substitute. You could also use regular broccoli florets (chopped small) or hearty greens like Lacinato kale or Swiss chard. Just be sure to blanch them first as you would the broccoli raab.
Q: Can I prepare the broccoli raab topping in advance
A: Definitely! The seasoned broccoli raab topping can be made up to 3 days ahead of time. Store it in an airtight container in the refrigerator. This makes assembly on pizza night incredibly fast and easy.
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White Pizza with Broccoli Raab, Mozzarella, and Pine Nuts
Ingredients
Method
- Preheat your oven and pizza stone according to your pizza dough's directions. On a lightly floured surface, roll or stretch the dough into a 12- to 14-inch round and place it on a pizza peel dusted with cornmeal. 2.
- In a large skillet, heat 1 tablespoon (15 ml / 0.5 fl oz) of the olive oil over medium heat.
- Add the minced garlic and red pepper flakes, stirring constantly until fragrant, about 30-60 seconds. 3.
- Add the blanched, chopped broccoli raab, fresh thyme, and rosemary to the skillet.
- Season with salt and cook, stirring, for another minute to meld the flavors.
- Remove from heat. 4.
- Brush the outer rim of the pizza dough with olive oil.
- Spread the seasoned broccoli raab mixture evenly over the dough, leaving a small border for the crust. 5. Distribute clumps of mozzarella over the pizza, focusing on the areas where the dough is most exposed. This creates delicious, cheesy pools as it bakes.
- Drizzle the remaining 2 tablespoons (30 ml / 1 fl oz) of olive oil over the top. 6. Carefully slide the pizza onto the hot stone and bake until the crust is golden brown and the cheese is bubbly and melted, typically 10-15 minutes. 7.
- Remove the pizza from the oven, sprinkle generously with the toasted pine nuts, slice, and serve immediately.
- Don't skip the blanching! Briefly boiling the broccoli raab before sautéing is key to taming its natural bitterness and ensuring a tender texture on your pizza.
