Wednesday, March 12, 2014
Broccoli, Potato and Rosemary Pizza
- 2uncooked pizza crusts
- 1large yukon gold potato, very thinly sliced
- Salt
- Extra-virgin olive oil
- 1/2pound broccoli rabe, washed, ends trimmed
- 1large garlic clove, minced, plus 2 garlic cloves lightly smashed but still intact
- 1/4teaspoon crushed red pepper flakes
- 8ounces fresh mozzarella cheese, thinly sliced
- 2tablespoons fresh rosemary leaves
- 1/2cup finely grated Pecorino Romano cheese
- Freshly ground black pepper
- Rosemary sprigs for garnish
- Preheat oven to 375 F.
- Toss potatoes with 1 tablespoon olive oil and 1 teaspoon salt in a large bowl. Arrange potatoes in one layer on a baking tray. Bake until edges begin to turn golden brown, 15 to 20 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 1/2 teaspoon salt. Sauté one minute. Remove from heat. Taste and add more salt if necessary.
- 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 Pecorino 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.
- Before serving, sprinkle with freshly ground black pepper. Garnish with fresh rosemary leaves and drizzle with extra-virgin olive oil.
# posted by Chelsea @ 11:11 AM 
