Broccoli Rabe and Caramelized Onion Pizzawith lemon / ricotta / mozzarella
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.
- 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
- 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.
- Broccoli rabe / Garlic / Onions / Mozzarella - Prep as directed. Store in separate containers. (Can be done up to 2 days ahead)
- 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)
- 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)
- Heat oven to 425F / 218C degrees and position top rack so it’s at the very top.
- 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.
- 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.
- Spread ricotta over dough and top with caramelized onions, broccoli rabe and then mozzarella.
- Bake pizza on the top rack for 8 to 11 minutes, until cheese is bubbly.
- Slice and enjoy pizza hot out of the oven!
This meal has 112 reviews
Liked it a lot! Added some lemon juice and parm cheese! Delicious
This was so easy and it came together very well.
Good but won't make again
Too dry and not really flavorful
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.
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.