Broccoli Rabe Pizza with Hazelnut Dough

Prep Time:
10 mins
Total Time:
30 mins
Makes one 9 1/2-inch pizza

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


  • 1 small bunch broccoli rabe, cut into 3-inch pieces

  • Coarse salt

  • 2 tablespoons extra-virgin olive oil, plus more for drizzling

  • ½ red onion, very thinly sliced

  • 1 or 2 pinches of crushed red-pepper flakes

  • ¼ cup finely ground yellow cornmeal

  • 1 ball Hazelnut Pizza Dough

  • ¼ 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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