Tuesday, January 24, 2012

Broccoli Rabe Skillet Pizza

I occasionally cut recipes out of magazines, file them away and then usually forget about them. But as I was going through my recipe file, I found one that I decided to try out--from a January 2011 Sunset magazine: Broccoli Rabe Skillet Pizza.

I thought I'd make it even better with some diced red bell pepper along with the yellow pepper the recipe called for. I also knew I had to add in some garlic, which wasn't in the magazine's recipe, and some grated parmesan cheese with olive oil drizzled all over the top, which also weren't in the Sunset recipe.

I made the pizza dough in my electric breadmaker and replaced one of the cups of whole wheat flour with white bread flour.

Broccoli Rabe Skillet Pizza
(a recipe in Sunset magazine January 2011, modified by me)

Olive oil
1 lb. whole wheat (or partly whole wheat) pizza dough
4 oz. broccoli rabe*, cut into 1 ½ inch pieces
1 yellow bell pepper, diced
1/3 cup diced red bell pepper
2 large garlic cloves, minced
½ tsp. each kosher salt and red chile flakes (very hot-you may want to leave this out)
1 ¼ cups shredded mozzarella cheese, divided
1/3 cup grated parmesan cheese

Preheat oven to 400 degrees F. Heat a large oven-proof frying pan over medium-low heat. Add 1 Tbs oil and brush all over pan.

Press dough with your hands, working on a floured surface, into a 13-inch round. Press into frying pan so it comes up sides slightly. Cook until golden on bottom, 5 minutes. Slide onto a plate.

Add 1Tbs oil to pan along with the vegetables, salt and chile. Cook over medium-high heat, stirring, until peppers begin to brown. Transfer to a plate.

Invert dough back into pan, golden side up, and press down into pan. Sprinkle with 1 cup mozzarella, leaving a border around the edge. Spread vegetables over cheese...

...and sprinkle with remaining mozzarella cheese. Sprinkle parmesan cheese on top and drizzle with olive oil.

Bake pizza in pan until crust is crisp, about 15 minutes. Cut into wedges.

It was spicy hot, even with just 1/2 tsp of red pepper flakes, but not too hot for me or for Jerry.
It even tasted good cold the next day! Healthy and delicious.

*Broccoli rabe is also called rapini. You can read about it here.

4 comments:

Joyful said...

I change up recipes quite a lot also depending on what I have on hand. The pizza looks healthy and tasty.

Jo said...

That looks sooo yummy Pat! And as Penny (Joyful) says, healthy too. (((Hugs))) Jo

Jo said...

Hi again, Pat. Thanks for your comments on my recent posts. No, I didn't eat the edible candy dish. Our friends next door gave me their gift and I brought both home to Naomi and Stanley who'd looked after our cats while we were away. And yes, cats are trainable, but it takes dedication. Shadow walked on a leash for three months here and then I let him loose! He "shadows" Stanley all day in the garden. I call him the garden assistant! Blessings Jo

Michelle said...

Mmmmm yummy! I love broccoli rabe and am always interested in finding new ways to use it. This is perfect! Yum.