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Pepperoni, Potato, and Broccoli Rabe Pizzas


Hearty and bold, these pizzas have assertive and mouth-watering ingredients like broccoli rabe, pepperoni, manchego cheese, and -- yes, on a pizza -- potatoes for a dish that'll satisfy any hunger.

  • Prep:
  • Total Time:
  • Servings: 4

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 2 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

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

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