Pepperoni, Potato, and Broccoli Rabe Pizzas

Try dried chorizo, soppressata, or cooked Italian sausage in place of pepperoni.

  • Prep:
  • Total Time:
  • Servings: 4
Pepperoni, Potato, and Broccoli Rabe Pizzas

Photography: Con Poulos

Source: Everyday Food, May 2011


  • All-purpose flour, for work surface
  • 1 pound homemade or store-bought pizza dough, divided
  • 2 Yukon Gold potatoes, very thinly sliced
  • 2 shallots, very thinly sliced crosswise
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 1/2 bunch broccoli rabe (about 1/2 pound), trimmed, cut crosswise into 1 1/2-inch pieces
  • 3 ounces sliced pepperoni
  • 6 ounces manchego cheese, grated (2 1/2 cups)


  1. Preheat oven to 500 degrees, with racks in middle and lower thirds. On a lightly floured surface, roll dough into two 14-inch ovals and transfer to two parchment-lined rimmed baking sheets. In a large bowl, toss potatoes and shallots with 2 teaspoons oil and season with salt and pepper. Arrange potatoes and shallots on dough, leaving a 3/4-inch border. Brush borders with 2 teaspoons oil and bake 5 minutes.

  2. In bowl, toss broccoli rabe with 2 teaspoons oil and season with salt and pepper. Remove sheets from oven and top pizzas with broccoli rabe and pepperoni. Return sheets to oven, rotating, and bake 5 minutes. Top each pizza with cheese and bake until cheese is melted and crust is deep golden brown, 3 minutes. Serve immediately.

Cook's Notes

Cooking the potatoes and shallots on the pizzas before adding the rest of the toppings gives them time to cook through and get crisp and browned at the edges.


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