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Broccoli Rabe Pizza with Hazelnut Dough

Sweet red onion offsets bitter broccoli rabe for a delectable and grown-up pizza topping.

  • Prep:
  • Total Time:
  • Servings: 2
  • Yield: Makes one 9 1/2-inch pizza

Source: Martha Stewart Living, October 2010


  • 1 small bunch broccoli rabe, cut into 3-inch pieces
  • Coarse salt
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1/2 red onion, very thinly sliced
  • 1 or 2 pinches of crushed red-pepper flakes
  • 1/4 cup finely ground yellow cornmeal
  • 1 ball Hazelnut Pizza Dough
  • 1/4 cup shaved pecorino Romano cheese


  1. Preheat oven, preferably convection, to 500 degrees. Blanch broccoli rabe in a pot of salted water until tender; run under cold water, and drain. Toss 1 1/2 cups broccoli rabe with oil, onion, and red-pepper flakes; season with salt.

  2. Spread cornmeal on a baking sheet. Stretch dough into a 9 1/2-inch round; transfer to baking sheet. Drizzle dough with oil, and arrange broccoli rabe on top, leaving a 1/2-inch border. Bake until crust is golden brown and cooked through, about 12 minutes (20 minutes if not using convection oven). Drizzle with oil, and top with cheese.


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