Broccoli Rabe & Olive Pizza

Cook, Meat-Free Mains, Recipes, Vegetarian, Weeknight Dinner

Broccoli Rabe & Olive Pizza

Calorie-laden pizza gets a makeover in this healthy rendition. Part-skim mozzarella keeps the topping creamy but low in fat, while nutty nicoise olives develop a lovely wrinkled texture in the oven. The pizza is perfect for lunch and dinner, but, cut into small squares, it also makes a tempting shared snack or appetizer.


Broccoli Rabe & Olive Pizza


1 lb. (500 g.) purchased whole-wheat pizza dough, at room temperature

2 Tbs. extra-virgin olive oil

1 large clove garlic, minced

1/4 tsp. red pepper flakes

Pinch of salt

1 bunch broccoli rabe, about 3/4 lb. (375 g.), thick stems removed

Flour and cornmeal, for dusting

1/2 lb. (250 g.) part-skim mozzarella cheese, coarsely shredded

1/4 cup (2 oz./60 g.) pitted nicoise olives


Position a rack in the bottom of the oven. Place a baking stone on the rack. Preheat the oven to 550°F (290°C), or the highest setting, for at least 45 minutes. Punch the dough down and turn it out onto a work surface. Shape it into a ball. Cover with a clean kitchen towel and let rest for 30 minutes.


In a small bowl, combine the oil, garlic, red pepper flakes and salt. Let stand for 30 minutes to marry the flavors.


Bring a large pot three-fourths full of salted water to a boil over high heat. Add the broccoli rabe and cook until tender, 2-3 minutes. Drain and cool under running cold water. Gently squeeze out the excess water. Roughly chop the broccoli rabe.


To assemble the pizza, lightly flour a work surface. Roll out the dough into a round 13-14 inches (33-35 cm.) in diameter. Generously dust a pizza peel or rimless baking sheet with cornmeal and transfer the dough round to it. Working quickly, spread the cheese evenly over the dough, leaving a 3/4-inch (2-cm.) rim uncovered. Top evenly with the broccoli rabe and the olives. Brush the rim with some of the seasoned oil, then drizzle more oil evenly over the pizza.


Immediately slide the pizza from the peel onto the baking stone. Bake until the crust is crisp and browned, about 8 minutes. Remove from the oven. Brush the rim of the crust with any remaining oil, and serve. Serves 2-3.


Williams-Sonoma Healthy Dish Of The DayFind wholesome recipes for every day of the year in our cookbook Williams Sonoma Healthy Dish of the Day.

2 comments about “Broccoli Rabe & Olive Pizza

  1. Tim

    Why not sauté the broccoli rabe with a bit of olive oil, sea salt, and the crushed red pepper? Remove the thick stems? I personally do not. I roast it for a few minutes in our wood-fired oven with a few chunks of Italian sausage, the combination is killer!

  2. Weekly Wrap-Up: 2/17-2/23 | Williams-Sonoma Taste

Leave a Reply

Your email address will not be published. Required fields are marked *