16 oz. dough ball
1 lb. broccoli rabe, coarsely chopped
2 T. olive oil
2 tsp. garlic, minced
½ tsp. red pepper flakes
1 c. part-skim ricotta cheese
1/3 c. Parmesan cheese, grated
2-3 T. fresh parsley, chopped
1 tsp. black pepper, cracked
1 c. yellow onion, diced and caramelized
6 oz. fresh mozzarella, cut into chunks
Shaved or shredded Parmesan cheese (optional)
Toasted pine nuts (optional)
On a lightly floured surface, roll pizza dough into a 16” circle and place on a cornmeal-dusted pizza paddle. In a small stock pan, heat olive oil and red pepper flakes. Add broccoli rabe and chopped garlic and sauté for 3-4 minutes. Cover and cook for 2 minutes or until broccoli rabe is bright green and tender.
In a bowl, combine ricotta, Parmesan, parsley and black pepper. Spread ricotta cheese mixture onto the rolled-out pizza dough. Top with broccoli rabe, caramelized onion and mozzarella. Transfer pizza to a stone that has been preheated in a 400F oven. Cook for 12-15 minutes or until crust is crispy and golden-brown. Remove pizza from heat and let it rest for 2-3 minutes. If desired, serve slices topped with pine nuts and extra Parmesan cheese.