Broccoli Rabe, Ricotta & Olive Pizza Recipe
This dinner recipe features a crispy pizza crust topped with sautéed broccoli rabe, creamy ricotta, and briny olives. The perfect combination of bold and milky-sweet flavors makes it an ideal choice for a comforting yet sophisticated meal.
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.
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