Looking for a standout dinner idea that’s both flavorful and Mediterranean-inspired? This pizza with broccoli rabe, ricotta, and olives combines the heartiness of a homemade meal with the elegance of Mediterranean flavors.
It’s the perfect recipe to transform any evening into a cozy culinary experience while staying true to the Mediterranean lifestyle.
Why This Pizza Stands Out for Dinner
This isn’t your average pizza—it’s an elevated twist on a classic that delivers bold flavors with every bite. The combination of bitter broccoli rabe, creamy ricotta, and salty Kalamata olives creates a balance that’s uniquely Mediterranean.
It’s a dinner option that feels indulgent yet approachable, making it ideal for both weeknights and weekend gatherings.
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The broccoli rabe adds a distinct earthiness, while the ricotta provides a luscious, creamy texture that pairs beautifully with the crispy pizza crust. Kalamata olives bring in a salty tang that ties everything together.
Plus, this recipe is easy to customize, so you can make it your own with just a few tweaks.
Tips for Making the Perfect Pizza
Achieving the perfect pizza starts with the crust. Whether you opt for store-bought dough or make your own, allow the dough to rest at room temperature before stretching it. This ensures the crust bakes evenly and develops a light, airy texture.
When working with broccoli rabe, sauté it with garlic and a touch of olive oil to soften its natural bitterness. This simple preparation elevates its flavor while keeping the dish authentic to Mediterranean cuisine.
Dusting your baking sheet or pizza stone with fine cornmeal is another pro tip. This prevents sticking and adds a subtle crunch to the crust, enhancing the overall texture of the pizza.
Customizing the Recipe for Dietary Preferences
This recipe is wonderfully versatile and can be adapted to suit various dietary needs:
- Vegetarian: The recipe is naturally vegetarian, but you can enhance its protein content by adding chickpeas or thinly sliced tofu.
- Vegan: Substitute the ricotta with a dairy-free alternative, like cashew ricotta, and ensure the dough and toppings are free from animal products.
- Gluten-Free: Use a gluten-free pizza dough base, readily available at most grocery stores, or make your own for a fresh alternative.
No matter the adjustments, this pizza remains a show-stopping addition to your dinner table.
Pairing Suggestions for a Mediterranean Feast
Elevate your dinner with sides and beverages that complement this pizza. A light Mediterranean salad with cucumbers, tomatoes, and a lemon-olive oil dressing is the perfect match.
For drinks, a chilled glass of white wine or sparkling water infused with fresh citrus balances the richness of the pizza toppings.
If you’re hosting, consider serving this pizza alongside a small mezze platter of hummus, baba ghanoush, and pita. It’s a guaranteed way to impress guests while keeping the meal cohesive and flavorful.
Why You’ll Keep Coming Back to This Recipe
This pizza recipe isn’t just a dinner option—it’s an experience. The combination of ingredients brings the essence of Mediterranean living to your home, celebrating fresh, wholesome flavors in every bite.
By bringing together simple, high-quality ingredients, this recipe proves that dinner can be both comforting and sophisticated. So, roll up your sleeves and get ready to enjoy a slice of Mediterranean bliss!
Broccoli Rabe, Ricotta & Olive Pizza Recipe
Equipment
- Pizza stone or rimless baking sheet
- Pizza peel (optional)
Ingredients
- 2 8-ounce balls of pizza dough, white or whole-wheat, purchased or homemade
- ¼ cup extra-virgin olive oil plus more for drizzling
- 4 garlic cloves smashed and peeled
- Pinch of red chile flakes
- 8 ounces broccoli rabe trimmed
- Kosher salt to taste
- Fine cornmeal for dusting
- ¼ cup pitted Kalamata olives thinly sliced
- 1 cup fresh ricotta
- Coarse sea salt to taste
- Red chile flakes for garnish
Instructions
- Preheat the Oven: Set the oven to 500°F if your broiler is located inside the oven. If the broiler is separate, preheat the oven to 450°F. Place a pizza stone or a rimless baking sheet on the middle rack and let it heat up for about 45 minutes.
- Prepare the Dough: Let the pizza dough sit at room temperature for 30 minutes to soften and become easier to handle.
- Cook the Broccoli Rabe Mixture: Heat the olive oil in a skillet over medium-high heat. Add the smashed garlic and cook until it becomes fragrant and lightly browned, about 2 to 3 minutes. Stir in the red chile flakes, followed by the trimmed broccoli rabe. Toss everything together and cook until the broccoli rabe is tender, about 5 to 7 minutes. Season with kosher salt, then remove from the pan and coarsely chop the mixture. Mix the broccoli rabe and garlic together evenly.
- Prepare the Pizza Base: Turn a baking sheet upside down (or use a pizza peel if available) and generously dust it with fine cornmeal to prevent sticking. Roll or stretch one ball of pizza dough into a 12-inch circle directly on the prepared surface. Spread half of the broccoli rabe mixture evenly over the dough, followed by half of the sliced olives. Add dollops of fresh ricotta on top, then drizzle with olive oil and sprinkle with coarse sea salt. Jiggle the dough slightly to make sure it isn’t sticking.
- Bake the Pizza: Transfer the pizza from the prepared baking sheet or peel onto the hot pizza stone in the oven. Bake for about 3 minutes, then switch to broiling mode and cook until the crust is golden and blistered, about 2 to 4 minutes. If a broiler isn’t available, bake the pizza at 450°F for 10 to 20 minutes, or until the crust is crispy and golden.
- Finish and Serve: Carefully remove the pizza from the oven using tongs and transfer it to a large serving platter. Sprinkle with additional red chile flakes for garnish, slice into portions, and serve immediately. Repeat the same process for the second pizza.
Notes
- For extra crispness, drizzle olive oil over the crust edges before baking.
- Adjust salt and chile flakes based on personal taste.
- Experiment with additional toppings like sun-dried tomatoes or caramelized onions for variation.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.