Broccoli Rabe, Potato & Rosemary Pizza
Submitted by happyzhangbo
Gourmet vegetarian pizza topped with roasted potatoes, blanched broccoli rabe, fresh rosemary, and two cheeses. This Italian-inspired pizza balances bitter greens with creamy potatoes.
YIELD
4 servingsPREP
15 minCOOK
37 minREADY
55 minThinly sliced Yukon Gold potatoes roast until their edges turn golden, then join slightly bitter broccoli rabe on a garlic-rubbed pizza crust.
Fresh rosemary and a blend of mozzarella and Parmesan bring aromatic, melty richness that balances the assertive greens.
Blanching the broccoli rabe first tames its bitterness while keeping it vibrant green.
Chef Tips
- Slice potatoes paper-thin: Use a mandoline for uniform slices that cook evenly
- Blanch and shock: The quick boil plus ice bath keeps broccoli rabe bright and reduces bitterness
- Dry thoroughly: Pat broccoli rabe completely dry to prevent a soggy crust
- Rub with garlic: Smashed whole cloves give subtle garlic flavor without burning
- Use a pizza stone: Preheated stones create the crispiest crust; bake on the lowest rack
Variations
- Substitute kale or Swiss chard for the broccoli rabe
- Add crumbled Italian sausage for a heartier version
- Drizzle with chili oil or sprinkle red pepper flakes for heat
Ingredients
Directions
Preheat oven to 375℉ (190℃).
Toss potatoes gently with 1 tablespoon olive oil and ½ teaspoon salt in a large bowl.
Arrange potatoes in one layer on a baking tray.
Bake until edges begin to turn golden brown, about 15 minutes.
Remove from oven and let cool.
Increase oven temperature to 475 F.
Bring a large pot of salted water to boil.
Add broccoli rabe and blanch 30 seconds; drain.
Plunge broccoli rabe into a bowl of ice water.
Cool and drain again.
Lay in one layer on a kitchen towel to thoroughly dry.
Cut in 2” pieces.
Heat one tablespoon olive oil in skillet over medium heat.
Add minced garlic and red pepper flakes. Sauté briefly, 30 seconds.
Add broccoli rabe and ¼ teaspoon salt. Sauté one minute.
Remove from heat. Taste and season.
Assemble pizzas:
Lightly brush pizza crusts with olive oil.
Rub all over with smashed garlic cloves.
Arrange one layer mozzarella cheese over crusts.
Top with one layer of potatoes and broccoli rabe.
Sprinkle one tablespoon rosemary over each crust.
Top with grated Parmesan cheese.
Bake on pizza stone or on tray on lowest rack in oven until crust is golden brown and cheese is bubbly, about 15 minutes.
Sprinkle with freshly ground black pepper before serving.
Garnish with fresh rosemary leaves and drizzle with extra-virgin olive oil if desired.
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