Here is another rapini recipe to go with the one from Monday. This is a variation of a white (no sauce) pizza where the classic triumvarite of potatoes, garlic and rosemary is embellished with earthy and assertive broccoli rabe (rapini).
Paul made this for dinner last week. It just may be the best pizza we have ever had!
We cheated - we used some pre-made thin crust pizza shells.
Broccoli Rabe (Rapini), Potato and Rosemary Pizza
2 pre-made pizza crusts
1 large yukon gold potato, very thinly sliced
Extra-virgin olive oil
1/2pound broccoli rabe, washed, ends trimmed
1 large garlic clove, minced, plus 2 garlic cloves lightly smashed but still intact
1/4teaspoon crushed red pepper flakes
8 ounces fresh mozzarella cheese, thinly sliced
2tablespoons fresh rosemary leaves
1/2cup finely grated Pecorino Romano cheese
Freshly ground black pepper
Rosemary sprigs for garnish
Preheat oven to 375 F.
Toss potatoes with 1 tablespoon olive oil and 1 teaspoon salt in a large bowl. Arrange potatoes in one layer on a baking tray. Bake until edges begin to turn golden brown, 15 to 20 minutes. Remove from oven and let cool. Increase oven temperature to 475 F.
Bring a large pot of salted water to boil. Add broccoli rabe and blanch 30 seconds; drain. Plunge broccoli rabe into a bowl of ice water. Cool and drain again. Lay in one layer on a kitchen towel to thoroughly dry. Cut in 2" pieces.
Heat one tablespoon olive oil in skillet over medium heat. Add minced garlic and red pepper flakes. Sauté briefly, 30 seconds. Add broccoli rabe and 1/2 teaspoon salt. Sauté one minute. Remove from heat. Taste and add more salt if necessary.
Lightly brush pizza crusts with olive oil. Rub all over with smashed garlic cloves.
Arrange one layer mozzarella cheese over crusts. Top with one layer of potatoes and broccoli rabe. Sprinkle one tablespoon rosemary over each crust. Top with grated Pecorino cheese.
Bake on pizza stone or on tray on lowest rack in oven until crust is golden brown and cheese is bubbly, about 15 minutes.
Before serving, sprinkle with freshly ground black pepper. Garnish with fresh rosemary leaves and drizzle with extra-virgin olive oil.