Active time: 40 minutes
Total time: 1 hour
Makes: 1 10-by-12 inch Pizza
¼ cup plus 2 tbsp olive oil
1 garlic clove, minced
Pinch crushed red pepper
1 small bunch broccoli rabe, trimmed and roughly chopped (about 3 cups)
Flour for the work surface
1 lb store-bought pizza dough, at room temperature
3-4 tbsp crème fraîche
1 cup coarsely shredded mozzarella cheese (don’t use the fancy kind here)
½ cup finely grated Parmigiano-Reggiano cheese
Freshly ground black pepper
1. Position a rack in the lower third of the oven and preheat the oven to 450°F. Rub 2 tbsp of the olive oil all over a large baking sheet.
2. Put 2 tbsp of the olive oil in a large skillet set over medium-high heat, just a minute. Add the broccoli rabe and ½ cup water and season with salt. Cover the skillet and cook, uncovering to stir the broccoli rabe occasionally, until it’s bright green and tender, about 6 minutes. Transfer the broccoli rabe to a plate and set aside to cool.
3. Dust your work surface with flour and place the dough on it. Since you’re making a rectangular pizza, first form the dough into an oval. Starting in the center, tap the dough with your fingers, then move out to the edges to flatten it and go around the edges with two fingers. Flip the dough over and repeat. Drape the dough over your fists and move them around in a clockwise direction, letting gravity pull and stretch the dough, until it’s about ¼ inch thick and about 10 by 12 inches. If the dough is being stubborn, simply return it to the work surface, cover it with a clean towel and let it rest for 10 minutes before trying again. You might have to do this a couple of times.
4. Transfer the dough to the prepared baking sheet. Using the back of a spoon, spread a very thin layer of crème fraîche over the dough. Scatter half of the mozzarella and half of the Parmesan on top. Scatter the broccoli rabe evenly on top of the cheese layer and then sprinkle with the remaining mozzarella and Parmesan. Drizzle the remaining 2 tbsp of olive oil all over the pizza and sprinkle with pepper and a little bit of salt.
5. Bake the pizza until the bottom of the crust is golden brown and the topping is bubbly, about 12 to 15 minutes. Remove the pizza from the oven and let it cool for 5 minutes, then cut into squares and serve hot.
From Mastering My Mistakes in the Kitchen by Dana Cowin. Copyright 2014 Dana Cowin. Excerpted by permission of Ecco, an imprint of HarperCollins Publishers.