Broccoli Rabe, Potato and Rosemary Pizza
yukon gold, very thinly sliced
rapini (broccoli rabe)
washed, ends trimmed
lightly smashed but still intact
or to taste
or Swiss cheese, shredded, divided into half
fresh, divided into half
divided into half
frehsly ground to taste
for garnish, optional
Preheat oven to 375℉ (190℃).
Toss potatoes gently with 1 tablespoon olive oil and ½ teaspoon salt in a large bowl.
Arrange potatoes in one layer on a baking tray.
Bake until edges begin to turn golden brown, about 15 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 ¼ teaspoon salt. Sauté one minute.
Remove from heat. Taste and season.
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 Parmesan 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.
Sprinkle with freshly ground black pepper before serving.
Garnish with fresh rosemary leaves and drizzle with extra-virgin olive oil if desired.