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Broccoli Rabe, Potato and Rosemary Pizza

Broccoli Rabe, Potato and Rosemary Pizza Broccoli Rabe, Potato and Rosemary Pizza Broccoli Rabe, Potato and Rosemary Pizza Broccoli Rabe, Potato and Rosemary Pizza Broccoli Rabe, Potato and Rosemary Pizza














Trans-fat Free


2 each pizza shell
1 large potatoes
yukon gold, very thinly sliced
1 x salt
1 x olive oil
½ pound rapini (broccoli rabe)
washed, ends trimmed
1 large garlic cloves
2 each garlic cloves
lightly smashed but still intact
teaspoon cayenne pepper
or to taste
9 ounces mozzarella cheese
or Swiss cheese, shredded, divided into half
1 ½ tablespoons rosemary leaves
fresh, divided into half
½ cup Parmesan cheese
divided into half
1 x black pepper
frehsly ground to taste
1 x rosemary sprigs
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.

Assemble pizzas:

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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 156g (5.5 oz)
Amount per Serving
Calories 28843% of calories from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 9g 43%
Trans Fat 0g
Cholesterol 51mg 17%
Sodium 586mg 24%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 8%
Sugars g
Protein 43g
Vitamin A 8% Vitamin C 13%
Calcium 66% Iron 5%
* based on a 2,000 calorie diet How is this calculated?


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