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
Units
Scale
- 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
