Recently, I was introduced to a whole new way to imagine and create pizza, breaking the stereotypical molds and boring flavors that have overwhelmed the delivery pizza business.
A skeptic at first (broccoli on pizza?), it turned out to be one of the most amazing pizzas I have ever enjoyed. So with a little begging and bribing to my cousin Andi, the creator of this dish, I am happy to say that I can now share it with the world. While I cannot claim ownership of the recipe, I can say I help out with the perfectly paired wine and the dishes afterwards. This meal, with the different ingredients, has changed the way I will forever think about pizza toppings. Gone are the cravings for pepperoni and cheese, replaced with thoughts of out of the box toppings to balance, fill, and be amazing. Welcome the white pizza with rosemary and broccoli rabe.
While preparing this dish, I recommend opening a bottle of white wine to get the palette ready. We had the 2012 Horse Heaven Vineyard Sauvignon Blanc from Chateau Ste. Michelle while everything was cooking. During the meal, I would recommend an Chilean Cabernet Sauvignon, such as the 2010 Casillero Del Diablo Cabernet Sauvignon 2010, Reserva. The spicy notes of the work amazing with the bitters of the broccoli and spice of the red pepper flakes. Some might be shocked at the mixing of whites and reds in an evening, but I stand by the belief that a palette can be prepared with a complimenting wine before dinner for maximum enjoyment.
A note from the chef Andi Melick: Every time I make this, I find it is best enjoyed with an abundance of wine, laughter, and bad dating stories.
- Pkg whole wheat pizza dough (store bought is just fine)
- 1 large Yukon Gold potato, very thinly sliced
- 1-2 bundles broccoli rabe (asparagus is also delicious if you’re making this when broccoli rabe is out of season)
- 2-3 cloves garlic, minced
- 1/4 tsp crushed red pepper flakes
- 8 oz. mozzarella, thinly sliced
- 1/2 cup grated Pecorino Romano
- fresh rosemary (I use one whole package from grocery – more the better in my opinion)
- Salt and pepper to taste
- Olive oil
Preheat oven to 375.
Arrange potato slices in single layer on baking tray lined with parchment paper. Drizzle lightly with olive oil and salt and bake until edges turn golden, about 15-20 minutes. Remove from over and let cool. Increase oven temp to 475. Blanch broccoli rabe in large pot of salted boiling water for 30 seconds; drain and run under cold water (or place in bowl of ice water) to stop cooking. Cool, drain and dry on kitchen towel. Cut into 2″ pieces. Heat 1 Tbsp olive oil in skillet over medium heat. Saute garlic and red pepper flakes briefly, about 30 seconds. Add broccoli rabe and 1/2 tsp salt and saute for 1 minute. Remove from heat. Lightly brush pizza dough with olive oil. Layer with mozzarella, then top with potato slices, followed by broccoli rabe. Sprinkle fresh rosemary and finish with Pecorino Romano. Bake on lowest rack in oven until crust is golden brown and cheese is bubbly, about 15 minutes.