Food & Cooking Recipes Lunch Recipes Broccoli Rabe Pizza with Hazelnut Dough Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 30 mins Servings: 2 Yield: Makes one 9 1/2-inch pizza Sweet red onion offsets bitter broccoli rabe for a delectable and grown-up pizza topping. Ingredients 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 Directions 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. 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. Rate it Print