Recipe for grilled white pizza with broccoli rabe – The Boston Globe

Makes 2

If your grill is small, cook the pizzas one at a time; keep the finished pizza in a 300-degree oven while the second one cooks.

1 bunch broccoli rabe (about 1½ pounds), trimmed, stems and leaves cut into 1½-inch lengths
2 tablespoons olive oil
teaspoon crushed red pepper
2 cloves garlic, thinly sliced
Salt and black pepper
1 teaspoon yellow cornmeal
1½ pounds pizza dough, at room temperature for 30 minutes
Flour (for rolling)
¼ medium sweet onion, very
thinly sliced and separated into rings
¾ pound fresh mozzarella, sliced
3 ounces freshly grated
Parmesan

1. In a large skillet, bring about 1 inch of water to a boil. Add the broccoli rabe and cook, turning occasionally, for 4 minutes or until tender. Drain and rinse with very cold water. Spread the broccoli rabe on paper towels to dry.

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2. Return the empty skillet to medium heat. Add the olive oil, red pepper, and garlic. Cook, stirring, for 1 minute. Add the broccoli rabe, salt, and black pepper. Cook, stirring, for 2 minutes. Remove from the heat.

3. Prepare a charcoal grill or turn a gas grill to medium-high heat. Have on hand 2 large unrimmed cookie sheets. Sprinkle them lightly with cornmeal.

4. On a lightly floured counter, deflate the dough and cut in half. Working with 1 piece at a time, flatten the dough with your fingers to a ¾-inch thickness. Hold up the dough and turn it as if you were holding a steering wheel, letting gravity pull the dough down. Keep flattening and stretching (or roll with a pin) until it is a 13-by-8-inch oval or rectangle. Place on a cookie sheet. Repeat with the second piece.

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5. Grillside, pick up the dough with your hands and place it on the grate. Quickly spread out any areas that get crumpled. Cover the grill and cook for 2 minutes, or until the dough starts to firm up. Use tongs to rotate the dough to evenly cook and brown the bottom for 3 minutes more.

6. Use tongs to slide the dough onto the cookie sheets. Turn the crusts on the sheets, grilled sides up. Arrange the broccoli rabe on the crusts, leaving a 1-inch border around the rim. Top with onion, mozzarella, and Parmesan.

7. Slide the pizzas back onto the grate. Cover and cook, rotating the crusts occasionally to brown the bottom evenly, for 6 to 10 minutes, or until the cheese melts. (Char the crust in spots by setting the pizzas over the hottest part of the grill; rotate, watching them carefully.)

8. With tongs, slide the pizzas onto a board. Cut into wedges or squares. Lisa Zwirn

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