Pizza Bianca with Olives and Broccoli Rabeand pear and butter lettuce salad
Get your greens right on top of your pizza with this savory version that skips the red sauce and tops the pizza dough with herby garlic oil instead.
Smarts: When chopping the broccoli rabe, be sure you get bite-sized pieces that you’d like to have on your pizza slices.
- Pizza dough - 1 lb
- Flour, all-purpose - 2 Tbsp
- Cheese, fresh mozzarella - 8 oz, thinly sliced
- Broccoli rabe - 12 oz, chopped (also called rapini; sub kale)
- Garlic - 4 cloves, chopped
- Oil, olive - 1 Tbsp + 2 Tbsp
- Italian seasoning - 1/2 tsp
- Olives, any pre-sliced variety - 4 oz (green, black, or kalamata)
- Lemon juice - 2 tsp
- Red pepper flakes (opt) - 1/2 tsp
- Mustard, Dijon - 1 tsp
- Honey - 1/2 tsp
- Vinegar, white wine - 1 Tbsp
- Oil, olive - 3 Tbsp
- Pears - 1, chopped
- Butter lettuce - 8 oz, leaves torn (sub any salad greens)
- Pizza dough - Cover in flour and let rest for at least 30 minutes outside of fridge before rolling out. (Resting dough gives gluten time to chill out, which makes the dough much more pliable.)
- Cheese / Broccoli rabe / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Saute broccoli rabe - Heat a skillet with first part of oil (portion for pizza) over medium heat. Add broccoli rabe with some salt and saute until broccoli rabe is wilted and tender, 4 to 5 minutes. (Can be done up to 5 days ahead)
- Make vinaigrette - Whisk together mustard, honey, and vinegar. Add oil (portion for salad) while whisking. Season with a pinch of salt and pepper. (Can be done up to 5 days ahead)
- Make garlic oil - Combine second part of oil (portion for pizza) with garlic and Italian seasoning. (Can be done up to 5 days ahead)
- Pears / Lettuce - Prep as directed and combine.
- Olives - Drain and rinse.
- Heat oven to 425F / 218C degrees.
- Brush a sheet pan with some oil.
- Using hands, stretch out pizza dough to cover sheet pan.
- Bake dough for 3 minutes without toppings. (This solo time in the oven gives the dough time to crisp up; if you put toppings on now, your crust may get soggy.)
- Remove pizza from oven. Brush the surface of the dough with garlic oil.
- Top pizza with broccoli rabe and olives. Add cheese.
- Bake pizza until crust is golden brown and cheese is melted and bubbly, 8 to 12 minutes.
- Toss pears and lettuce in vinaigrette until dressed to your liking.
- When pizza is finished, squeeze lemon juice over top. Add red pepper flakes if you’d like.
- Slice pizza and serve with salad on the side. Enjoy!
Delicious! Life hack: if you have a local pizza place, ask them if you can buy some of their pizza dough. Most shops will oblige.0 Helpful
Good, but husband thinks it needs a chili oil instead or in addition to the garlic oil.0 Helpful
This was really excellent. My kids especially loved it. Going in our family favorites!0 Helpful
Loved this pizza. Added mushrooms and sliced tomatoes. Also used kale and bacon. So changed most of the ingredients I guess but the basic flavor profile is the same and we all loved it.0 Helpful
My body literally rejected this meal.0 Helpful
5 stars but admittedly we made quite a few modifications. We ended up using the broccoli rabe in a different recipe because I kept forgetting to move the pizza dough from the freezer to fridge the night before. Instead we heavily cooked up some mushrooms then put those on with the olives under some vegan mozzarella shredded “cheese” and topped it with arugula after it came out of the oven. Letting the dough rest in flour was crucial and we had no problem rolling it out. We also baked the dough more like 5-6 minutes before putting toppings on. It was so tasty, especially for someone who prefers oil-based pizzas to tomato or white sauces.0 Helpful