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Broccoli Rabe and Caramelized Onion Pizza
with lemon / ricotta / mozzarella

Active: 45 minTotal: 45 min

Bitter notes of broccoli rabe are balanced with the sweetness of caramelized onions and creamy ricotta for this white (no red sauce) pizza. Smarts: These flavorful toppings take a bit of time to prepare, so get them ready ahead of time for a weeknight pizza dinner that comes together in a flash.

Ingredients

Servings:
4
Metric
Broccoli Rabe and Caramelized Onion Pizza:
  • Pizza dough - 1 lb
  • Broccoli rabe (also called rapini; sub broccoli florets) - 12 oz, chopped
  • Garlic - 2 cloves, chopped
  • Onions, small - 1, sliced
  • Cheese, fresh mozzarella - 6 oz, thinly sliced
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Sugar, brown - 1 tsp
  • Lemons - 1/2, zest of
  • Cheese, part-skim ricotta - 12 oz

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Pizza dough - Cover in flour and let rest for at least 30 minutes outside of fridge before rolling out. This is tip #1 to good pizza - resting dough gives gluten time to chill out, which makes the dough much more pliable.
  2. Broccoli rabe / Garlic / Onions / Mozzarella - Prep as directed. Store in separate containers. (Can be done up to 2 days ahead)
  3. Caramelize onions - If prepping right before cooking, get oven heating before continuing. Place a skillet over low-medium heat. Add first part of oil and onions and saute until onions are golden brown and very tender, ~30 minutes. Season with a pinch of salt and brown sugar and saute for 1 minute more. (Can be done up to 2 days ahead)
  4. Cook broccoli rabe - In a second skillet skillet over medium-high heat. Add second part of oil and broccoli rabe to hot oil. Saute until rabe is very tender, 2 to 3 minutes. Add garlic, lemon zest and a pinch of salt and saute until garlic is fragrant, 1 minute more. (Can be done up to 2 days ahead)

Make

  1. Heat oven to 425F / 218C degrees and position top rack so it’s at the very top.
  2. Brush a sheet pan with some olive oil. Using hands, stretch out pizza dough to cover sheet pan - it should be pretty easy to do if you let the dough rest. Brush dough with a bit of olive oil.
  3. Bake dough on top rack 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.
  4. Spread ricotta over dough and top with caramelized onions, broccoli rabe and then mozzarella.
  5. Bake pizza on the top rack for 8 to 11 minutes, until cheese is bubbly.
  6. Slice and enjoy pizza hot out of the oven!

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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (223)
Gluten-free (12)
Paleo (16)
Vegetarian (15)

112 reviews

Liked it a lot! Added some lemon juice and parm cheese! Delicious

By: Laurey
Posted: Jun 29, 2018
Diet: Original
0 Helpful

This was so easy and it came together very well.

By: Sundi
Posted: Feb 09, 2017
Diet: Paleo
0 Helpful

Good but won't make again

By: Christina
Posted: Nov 30, 2016
Diet: Original
0 Helpful

Too dry and not really flavorful

By: Mary
Posted: Aug 26, 2016
Diet: Original
0 Helpful

I thought this dish was pretty good. After reading everyone's comments about the dryness, I added a tablespoon of butter to the pasta, and then added some white wine and parmesan. It worked out pretty well.

By: Emily
Posted: Aug 09, 2016
Diet: Original
0 Helpful

6 of 10. It was okay. Added some Alfredo sauce to try and give it some moisture. Not especially a fan of the breadcrumbs on top. There are so many great recipes on this site, I don't think I'll make this one again.

By: Robin
Posted: Jul 24, 2016
Diet: Original
0 Helpful