Broccoli Rabe, Potato and Rosemary Pizza

Have you ever found yourself staring into your refrigerator after a long day, wondering how to transform those fresh vegetables into something extraordinary? That’s exactly how I discovered my love for Broccoli Rabe, Potato and Rosemary Pizza. This isn’t just any pizza – it’s a gourmet experience that combines the slight bitterness of broccoli rabe with creamy potatoes and aromatic rosemary, all melted together with rich cheese on a perfectly crispy crust.

The aroma of rosemary that fills your kitchen as this pizza bakes is simply intoxicating. Each bite delivers a delightful contrast of textures – from the tender potatoes to the slightly crispy broccoli rabe edges, all complemented by the stretchy mozzarella and sharp pecorino. Whether you’re planning a casual Friday night dinner or wanting to impress guests at your next gathering, this homemade Broccoli Rabe, Potato and Rosemary Pizza recipe is your answer to a meal that feels both special and comforting.

Why You’ll Love This Broccoli Rabe, Potato and Rosemary Pizza

• ✅ This Broccoli Rabe, Potato and Rosemary Pizza combines sophisticated flavors while being surprisingly easy to prepare
• ✅ Perfect balance of vegetables and cheese makes this a nutritious yet indulgent homemade Broccoli Rabe, Potato and Rosemary Pizza
• ✅ The best cooking tips for Broccoli Rabe, Potato and Rosemary Pizza ensure a crispy crust every time
• ✅ Creative Broccoli Rabe, Potato and Rosemary Pizza topping ideas allow for endless variations
• ✅ Ideal Broccoli Rabe, Potato and Rosemary Pizza for family gatherings thanks to its crowd-pleasing combination of flavors

Ingredients for Broccoli Rabe, Potato and Rosemary Pizza

• 2 teaspoons dry yeast
• 1/2 cup lukewarm water
• 3 1/2 cups all-purpose flour (for gluten-free option, use 1:1 gluten-free flour blend)
• 1/4 cup semolina flour (adds crispiness, but can substitute with cornmeal)
• 1 teaspoon salt
• 3/4 cup cold water
• 1/4 cup olive oil
• 2 pizza crusts (from above recipe)
• 1 large Yukon gold potato, very thinly sliced (a mandoline works best)
• Salt to taste
• Extra-virgin olive oil
• 1/2 pound broccoli rabe, washed, ends trimmed
• 1 large garlic clove, minced, plus 2 garlic cloves lightly smashed but still intact
• 1/4 teaspoon crushed red pepper flakes (adjust to taste)
• 8 ounces fresh mozzarella cheese, thinly sliced
• 2 tablespoons fresh rosemary leaves
• 1/2 cup finely grated Pecorino Romano cheese
• Freshly ground black pepper
• Rosemary sprigs for garnish

How to Make Broccoli Rabe, Potato and Rosemary Pizza – Step by Step

Step 1:

In a small bowl, dissolve the yeast in lukewarm water and let stand for about 10 minutes until foamy.

Step 2:

In a large bowl, combine the all-purpose flour, semolina flour, and salt. Make a well in the center.

Step 3:

Pour the yeast mixture, cold water, and olive oil into the well. Gradually incorporate the flour into the liquid, stirring with a fork until a dough forms.

Step 4:

Turn the dough onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.

Step 5:

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1-1.5 hours until doubled in size.

Step 6:

Punch down the dough, divide into two equal portions, and let rest for 10 minutes before shaping.

Step 7:

While the dough rises, place the potato slices in a bowl of cold water for 15 minutes to remove excess starch. Drain and pat dry.

Step 8: Bring a pot of salted water to a boil. Add the broccoli rabe and blanch for 2 minutes. Transfer to an ice bath to stop cooking, then drain thoroughly.

Step 9:

Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the minced garlic and red pepper flakes, cooking for 30 seconds until fragrant.

Pro Tips for Making the Best Broccoli Rabe, Potato and Rosemary Pizza

• Slicing potatoes: Use a mandoline to get ultra-thin, consistent potato slices that will cook through properly.
• Preparing broccoli rabe: Don’t skip the blanching step as it removes some of the bitterness from the broccoli rabe.
• Getting a crispy crust: For an extra crispy bottom, preheat your pizza stone for at least 30 minutes before baking.
• Cheese selection: While fresh mozzarella is recommended, you can experiment with different cheeses for your Broccoli Rabe, Potato and Rosemary Pizza – fontina or provolone work well too.
• Make ahead option: The dough can be prepared up to 24 hours in advance and kept refrigerated. Just bring it to room temperature before using.

Best Ways to Serve Broccoli Rabe, Potato and Rosemary Pizza

This Broccoli Rabe, Potato and Rosemary Pizza makes a wonderful centerpiece for a casual gathering. Serve it hot from the oven, sliced into wedges alongside a crisp green salad dressed with lemon vinaigrette. For a complete Italian-inspired meal, pair with a light appetizer like marinated olives or a simple bruschetta.

A glass of medium-bodied red wine like Chianti or Sangiovese complements the earthy flavors of this pizza perfectly. For non-alcoholic options, sparkling water with a squeeze of lemon provides a refreshing contrast to the rich flavors.

Nutritional Information for Broccoli Rabe, Potato and Rosemary Pizza

Per slice (1/8 of pizza):

• Calories: 310 kcal
• Carbohydrates: 42g
• Protein: 12g
• Fat: 11g
• Fiber: 4g
• Calcium: 180mg
• Iron: 2.5mg

This Broccoli Rabe, Potato and Rosemary Pizza is a great source of vitamin K, vitamin C, and calcium thanks to the broccoli rabe. The combination of vegetables and moderate cheese makes this a more nutritious pizza option compared to traditional meat-heavy varieties.

Storage & Leftovers

Leftover Broccoli Rabe, Potato and Rosemary Pizza can be stored in an airtight container in the refrigerator for up to 3 days. For best results, reheat slices in a 350°F (175°C) oven for about 10 minutes until warmed through and the crust crisps up again.

While freezing is possible, the texture of the potatoes and broccoli rabe may change slightly upon thawing. If you do freeze, wrap individual slices in plastic wrap, then aluminum foil, and freeze for up to 1 month.

Frequently Asked Questions

What are the main ingredients in Broccoli Rabe, Potato and Rosemary Pizza?

The main ingredients are broccoli rabe, thinly sliced Yukon gold potatoes, fresh rosemary, garlic, mozzarella cheese, Pecorino Romano cheese, and homemade pizza dough.

How long does it take to bake Broccoli Rabe, Potato and Rosemary Pizza?

The pizza bakes for approximately 12-15 minutes in a 475°F (245°C) oven, or until the crust is golden and the cheese is melted and bubbly.

Can I use a different type of potato for the pizza?

Yes, while Yukon gold potatoes are recommended for their buttery flavor and waxy texture, you can substitute with red potatoes or even sweet potatoes for a different twist on your Broccoli Rabe, Potato and Rosemary Pizza.

How can I enhance the flavor of Broccoli Rabe, Potato and Rosemary Pizza?

Try adding a drizzle of chili-infused olive oil before serving, mixing caramelized onions with the broccoli rabe, or adding lemon zest to brighten the flavors. For meat lovers, crispy pancetta or prosciutto makes a wonderful addition to Broccoli Rabe, Potato and Rosemary Pizza.

Final Thoughts on Broccoli Rabe, Potato and Rosemary Pizza

This Broccoli Rabe, Potato and Rosemary Pizza brings together sophisticated flavors in an approachable, homemade dish that’s sure to impress. The combination of slightly bitter broccoli rabe, creamy potatoes, and aromatic rosemary creates a gourmet experience that elevates pizza night to something special.

Whether you’re cooking for a casual family dinner or hosting friends, this recipe strikes the perfect balance between rustic comfort food and elegant dining. The techniques you’ll learn – from properly blanching broccoli rabe to creating the perfect crispy crust – will serve you well in many other cooking adventures.

Have you tried making this Broccoli Rabe, Potato and Rosemary Pizza? Share your experience in the comments below! Did you try any variations or have any tips to make it even better? We’d love to hear from you!

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