Pizza with Goat Cheese and Broccoli Rabe
Slightly bitter broccoli rabe is a great companion for creamy goat cheese on this spicy pizza, which is easily assembled using a Breville pizza maker. To bake the pizza in a standard oven, place a pizza stone in the oven and preheat the oven to 500°F (260°C). Roll out the dough as directed below, but don’t prick it with a fork. Add the toppings and bake on the pizza stone for 10 to 12 minutes.
- 2 Tbs. olive oil
- 1 tsp. minced garlic
- 1 bunch broccoli rabe, about 11 oz. (345 g), cut crosswise into 1-inch (2.5-cm) pieces
- Kosher salt and freshly ground pepper, to taste
- 1 batch Thin Crust Pizza Dough
- 1 cup (8 fl. oz./250 ml) Williams-Sonoma San Marzano tomato pizza sauce
- 8 oz. (250 g) fresh goat cheese, crumbled
- Williams-Sonoma Calabrian Chiles in Oil, to taste
Preheat a Breville pizza maker on the preheat setting for 30 minutes.
In a large fry pan over medium-high heat, warm the olive oil. Add the garlic and cook, stirring frequently, for 30 seconds. Add the broccoli rabe, season with salt and pepper and cook, stirring frequently, until crisp-tender, about 4 minutes. Transfer to a bowl.
On a lightly floured surface, roll out half of the dough into a 10-inch (25-cm) round. Prick the dough all over with the tines of a fork. Transfer the dough to a floured pizza peel. Spread half of the pizza sauce over the dough, leaving a 1/2-inch (12-mm) border uncovered. Top with half each of the cheese and broccoli rabe.
Transfer the pizza to the pizza maker. Bake on the classic setting according to the manufacturer’s instructions until the crust is crisp and the cheese is lightly browned, 10 to 11 minutes.
Using the pizza peel, transfer the pizza to a cutting board. Preheat the pizza maker again, assemble the remaining pizza and bake on the classic setting. Dab the pizzas with chiles to taste, cut into slices and serve immediately. Makes two 10-inch (25-cm) pizzas.
Williams-Sonoma Test Kitchen