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.
