A rustic Italian-inspired pizza featuring creamy burrata, tender garlicky broccoli rabe, and a touch of red pepper flakes for a gentle heat. Baked on a crisp, golden crust, this pizza delivers a perfect balance of richness, freshness, and spice in every bite.
Why You’ll Love This Recipe
This Broccoli Rabe and Burrata Pizza combines gourmet flavors with a comforting homemade feel. The mild bitterness of broccoli rabe is mellowed by quick sautéing, while the luxurious creaminess of burrata makes each slice irresistibly decadent. The red pepper flakes add just enough warmth to balance the richness, making this a pizza you’ll crave again and again.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Dough:
2 1/4 teaspoons active dry yeast
1 teaspoon sugar
1 cup warm water (110°F / 43°C)
2 1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon olive oil
For the Topping:
1 tablespoon olive oil (plus extra for drizzling)
2 cloves garlic, minced
1 cup broccoli rabe, trimmed and blanched
8 oz fresh mozzarella, sliced
6 oz burrata cheese
Pinch of red pepper flakes
Salt, to taste
directions
- In a small bowl, combine yeast, sugar, and warm water. Let sit for 5–10 minutes until foamy.
- In a large bowl, mix flour and salt. Add yeast mixture and olive oil. Knead until smooth, about 5–7 minutes. Cover and let rise in a warm place for 1 hour or until doubled in size.
- Preheat oven to 500°F (260°C) with a pizza stone or baking sheet inside.
- Heat olive oil in a skillet and sauté garlic for 1 minute. Add broccoli rabe and cook for 2–3 minutes. Season lightly with salt.
- Roll out dough on a floured surface. Transfer to a parchment sheet for easy handling.
- Top dough with mozzarella slices, sautéed broccoli rabe, and burrata torn into pieces.
- Slide pizza (with parchment) onto the preheated stone or baking sheet. Bake for 7–9 minutes, or until crust is golden and cheese is bubbling.
- Drizzle with extra olive oil, sprinkle with red pepper flakes, and serve immediately.
Servings and timing
Makes 1 large pizza (serves 2–3 people).
Prep time: 20 minutes (plus 1 hour rising time)
Cook time: 10 minutes
Total time: 1 hour 30 minutes
Variations
- Lemon Zest Twist: Add a sprinkle of lemon zest before serving for brightness.
- Anchovy Lovers: Add chopped anchovies with the garlic for extra umami.
- Greens Swap: Use spinach, kale, or arugula instead of broccoli rabe.
- White Pizza Style: Skip the mozzarella and use only burrata for a creamier, more delicate flavor.
- Extra Spice: Increase the amount of red pepper flakes or drizzle with chili oil.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a 375°F (190°C) oven for 6–8 minutes until warmed through. For best results, avoid microwaving as it can make the crust soggy.
FAQs
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 24 hours after the first rise.
Do I need to blanch the broccoli rabe?
Yes, blanching helps reduce bitterness and softens the texture.
Can I use store-bought pizza dough?
Absolutely, it’s a great time-saver.
What is the best way to handle burrata?
Tear it gently into pieces just before adding to the pizza to preserve its creamy center.
Can I make this pizza on a baking sheet without a stone?
Yes, just preheat the baking sheet to help crisp the crust.
Is this pizza vegetarian?
Yes, as long as your cheeses are made without animal rennet.
Can I grill this pizza instead of baking?
Yes, grill over medium-high heat for 3–4 minutes per side, using indirect heat to melt the cheese.
How do I prevent a soggy crust?
Bake the crust briefly before adding toppings, or avoid overloading with wet ingredients.
Can I substitute burrata with another cheese?
Yes, fresh mozzarella or ricotta can be used, though burrata offers a creamier texture.
What wine pairs well with this pizza?
A crisp white wine like Pinot Grigio or a light red like Chianti pairs beautifully.
Conclusion
Broccoli Rabe and Burrata Pizza is a delightful fusion of rustic Italian tradition and indulgent flavor. With its crisp crust, creamy cheese, and garlicky greens, it’s an elegant yet comforting dish that’s easy enough for a weeknight but special enough for entertaining.
Print
Broccoli Rabe and Burrata Pizza
- Prep Time: 1 hour 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 1 large pizza (serves 2–4) 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
A rustic, artisan-style pizza layered with fresh mozzarella, tender broccoli rabe sautéed in garlic, creamy burrata, and a hint of red pepper flakes for a luxurious yet slightly spicy bite.
Ingredients
- For the Dough:
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon sugar
- 1 cup warm water (110°F / 43°C)
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon olive oil
- For the Topping:
- 1 tablespoon olive oil (plus extra for drizzling)
- 2 cloves garlic, minced
- 1 cup broccoli rabe, trimmed and blanched
- 8 oz fresh mozzarella, sliced
- 6 oz burrata cheese
- Pinch of red pepper flakes
- Salt, to taste
Instructions
- In a small bowl, combine yeast, sugar, and warm water. Let sit for 5–10 minutes until foamy.
- In a large bowl, mix flour and salt. Add yeast mixture and olive oil. Knead until smooth, about 5–7 minutes. Cover and let rise in a warm place for 1 hour or until doubled in size.
- Preheat oven to 500°F (260°C) with a pizza stone or baking sheet inside.
- Heat olive oil in a skillet and sauté garlic for 1 minute. Add broccoli rabe and cook for 2–3 minutes. Season lightly with salt.
- Roll out dough on a floured surface. Transfer to a parchment sheet for easy handling.
- Top dough with mozzarella slices, sautéed broccoli rabe, and burrata torn into pieces.
- Slide pizza (with parchment) onto the preheated stone or baking sheet. Bake for 7–9 minutes, or until crust is golden and cheese is bubbling.
- Drizzle with extra olive oil, sprinkle with red pepper flakes, and serve immediately.
Notes
- For extra flavor, add a sprinkle of grated Parmesan before baking.
- If you prefer less bitterness, blanch the broccoli rabe for 2 minutes in salted water before sautéing.
- This pizza is best served immediately to enjoy the creaminess of the burrata.
Nutrition
- Serving Size: 1/4 pizza
- Calories: 340
- Sugar: 2g
- Sodium: 530mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 40mg
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