Broccoli Rabe Pizza

By TPMay

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 ⁄2 yellow onion, finely diced
• 2 garlic cloves, finely minced
• 2 teaspoons chili flakes
• 2 cups broccoli rabe, chopped on the bias
• 1 pound store-bought pizza dough (gluten-free pizza dough is great!)
• 2 teaspoons extra-virgin olive oil
• 1 ⁄4 teaspoon sea salt, plus more as desired
• 3/4 cup Homemade Broccoli Rabe Pesto
• 1/4 cup goat cheese to top, optional (or use cashew cheese)
• Broccoli Rabe Pesto
• 1/4 cup raw almonds
• 2 cups broccoli rabe, chopped
• 4 garlic cloves, peeled
• 1/4 cup extra virgin olive oil
• 2 teaspoons soy sauce
• 2 teaspoons lemon juice

Preparation

Step 1

Preheat the oven to 400 ̊F. Set the pizza dough out to at room temperature for about 20 minutes.
Add the extra virgin olive oil and diced onion to the pan and cook over medium heat, stirring occasionally, until softened, about 8 minutes. Add in the minced garlic and chili flakes, cook for another 2 minutes. Add the chopped broccoli rabe and cook until slightly wilted, about 2 minutes. Set the skillet aside.

On a clean work surface, dusted with a touch of flour, using clean hands, roll out the pizza dough into a 10-to 12-inch round, 1⁄2 to 3⁄4 of an inch thick. Lightly grease a large baking sheet, pizza stone or a round cast-iron skillet. Place the dough on the baking sheet (or in the skillet/stone), brush the dough with olive oil, and sprinkle with the sea salt.
Prebake the crust in the oven for about 10 minutes, until slightly puffed. Remove the crust from the oven and top with the pesto sauce and broccoli rabe-onion mixture and top with goat cheese, if using. Bake on the middle rack for about 10-12 minutes. Remove from the oven and sprinkle with the additional sea salt to finish, if desired. Slice and serve immediately with a glass of Pinot for a perfect pairing.
Serves 4 to 6.
For the Pesto:
Place the almonds into a food processor and pulse until ground. Add the broccoli rabe, garlic, and pulse again to combine. Once the ingredients are somewhat mealy, gradually add the olive oil and soy sauce, and process until the mixture is finely chopped yet still has texture, about 1 minute. Pulse in the lemon juice.