Broccoli Rabe and Cheese Pizza

Name: Broccoli Rabe and Cheese Pizza
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 454 grams broccoli rabe (or broccoli); 1 Tbsp cornmeal; 237 milliliters grated mozzarella cheese; 113 grams cup freshly grated Parmesan cheese; 283 grams refrigerated pizza crust dough; 355 milliliters light tomato-and-basil pasta sauce (such as Classico); 710 milliliters water

The recipe Broccoli Rabe and Cheese Pizza could satisfy your Mediterranean craving in approximately 45 minutes. This recipe makes 8 servings with 228 calories, 14g of protein, and 9g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. Head to the store and pick up broccoli rabe, parmesan cheese, water, and a few other things to make it today. To use up the cornmeal you could follow this main course with the Cornmeal Pie as a dessert.

Instructions

Preheat oven to 40

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Oven

Remove and discard tough ends from broccoli rabe stems; coarsely chop stems, leaves, and florets.

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Broccoli Rabe

Bring 3 cups water to a boil in a large nonstick skillet.

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Water

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Frying Pan

Add broccoli rabe; cook 2 minutes or until tender.

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Broccoli Rabe

Drain and rinse with cold water. Dry on paper towels.

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Water

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Paper Towels

Sprinkle baking sheet with cornmeal. Unroll dough onto baking sheet; pat into a 12- x 14-inch rectangle. Top with sauce, broccoli rabe, and cheeses.

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Broccoli Rabe

Cornmeal

Dough

Sauce

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Baking Sheet

Bake at 400 for 15 minutes or until crust is lightly browned.

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Crust

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Oven

Sprinkle the floor of the oven with water 2-3 times to create steam for a crispier crust.

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Crust

Water

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Oven

Equipment

Ingredients

Servings:

454grams

broccoli rabe (or broccoli)1Tbsp

cornmeal 237milliliters

grated mozzarella cheese 113grams

cup freshly grated Parmesan cheese 283grams

refrigerated pizza crust dough 355milliliters

light tomato-and-basil pasta sauce (such as Classico)710milliliters

water

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian can be paired with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Mazzei Fonterutoli Chianti Classico with a 4.4 out of 5 star rating seems like a good match. It costs about 32 dollars per bottle.

Mazzei Fonterutoli Chianti Classico

"Lots of meat, berry and plum character on the nose and palate. Full-bodied, with velvety tannins and a long, rich finish. Decadent style that I like. Serious quality for the vintage. No Castello in 2002, so this was upgraded."-Wine SpectatorColor: Deep purplish-red but bright and exceptionally concentrated.Bouquet: Extremely intense and complex with scents of cherries and raspberries accompanied by light toasty and spicy shadings.Flavor: The impact in the mouth is incisive but soft due to a substantial structure of tannins in which those that are soft and well rounded stand out. Acidity is fused with the wine's body and aids the transmission of pleasant sensations of warmth and strength. The wine features a long finish that is unusual for a regular Chianti Classico.