BROCCOLI RABE PIE
This unique spin on a traditional pizza from from Jim Lahey, author of "My Pizza," features creamy bechamel sauce, provolone cheese, and slightly bitter broccoli rabe.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes one 10- to 12-inch pizza
Number Of Ingredients 9
Steps:
- Place a pizza stone in a gas oven on a rack about 8 inches from the broiler. Preheat oven on bake at 500 degrees for 30 minutes. Switch to broil for 10 minutes. If broiler is on the bottom of the oven, place stone in broiler and preheat on low for 20 minutes; increase heat to high and heat 5 minutes more. If using an electric oven, place stone on a rack about 4 inches from the top heating element; preheat on bake at 500 degrees for 30 minutes. Open oven door a few inches and leave ajar about 30 seconds. Close and switch to broil for 10 minutes.
- Bring a medium pot of salted water to a boil over high heat; immediately reduce to a simmer and add broccoli rabe. Cook for 10 seconds; drain and set aside.
- Generously flour dough, hands, and work surface. Press dough down and gently stretch it out to 6 to 8 inches. Very carefully continue the process, massaging it into a round disk of 10 to 12 inches, shaping with the palms of your hands and your fingers; you want some of the bubbles to remain in the dough. It should look slightly blistered. Flour a pizza peel and lift dough onto the center.
- Spoon bechamel over surface of dough and spread evenly, leaving a 1-inch border. Sprinkle surface with garlic and provolone. Evenly distribute mozzarella over top. Cover with broccoli rabe and sprinkle with Thai pepper and a pinch of salt.
- Using quick, jerking motions, slide pizza onto stone. Broil until top is bubbling and crust is nicely charred but not burned, about 3 1/2 minutes for gas and about 5 1/2 minutes for electric. Transfer pizza to serving platter; slice and serve immediately.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Schantelle Achieng
[email protected]I've made this pie several times and it always turns out great. It's a family favorite.
Bisma Khan
[email protected]The only thing I would change about this recipe is to add a little bit more garlic. Other than that, it's perfect!
Santana White
[email protected]This pie is a great way to use up leftover broccoli rabe. It's also a great dish to serve for a crowd.
ismael jnbaptiste
[email protected]I'm not a big fan of broccoli rabe, but I really enjoyed this pie. The flavors are well-balanced and the crust is amazing.
Tevaro Tevi
[email protected]This pie is a great way to sneak some vegetables into your kids' diet. They'll love the cheesy, flavorful filling.
Mayra Oliveros
[email protected]I followed the recipe exactly and the pie turned out perfectly. The crust was flaky and the filling was creamy and flavorful.
Legion
[email protected]This pie is so easy to make and it's absolutely delicious. I will definitely be making it again and again.
Puja Tharu
[email protected]I've made this pie several times and it always turns out great. It's a family favorite.
bashirahmad gilgiti
[email protected]The only thing I would change about this recipe is to add a little bit more garlic. Other than that, it's perfect!
ItIris
[email protected]This pie is a great way to use up leftover broccoli rabe. It's also a great dish to serve for a crowd.
Tanha ch
[email protected]I'm not a huge fan of broccoli rabe, but I really enjoyed this pie. The flavors are well-balanced and the crust is amazing.
Aiden Ahmed
[email protected]The flavors in this pie are amazing. The broccoli rabe is slightly bitter, the cheese is creamy and gooey, and the crust is buttery and flaky. It's the perfect combination.
Ian Ayuya
[email protected]I made this pie for a potluck and it was a huge success. Everyone loved it!
Rokaiah Rashad
[email protected]This broccoli rabe pie was a hit! The filling was flavorful and the crust was flaky and golden brown. I'll definitely be making this again.