Rapini (commonly marketed in the United States as broccoli raab or broccoli rabe //) is a green cruciferous vegetable. The edible parts are the leaves, buds, and stems. The buds somewhat resemble broccoli but do not form a large head. Rapini is known for its slightly bitter taste and is particularly associated with Italian, Galician, and Portuguese cuisines. Within the Italian tradition, the plant is associated especially with southern Italian cuisines such as those of Ciociaria, Rome, Naples, Campania, and Apulia.
In Italy, broccoli rabe is known by different names: in Naples, it is known as friarielli; in Rome broccoletti; in Puglia, cime di rapa (literally meaning “turnip tops”). It is also known as i broccoli friarelli and sometimes broccoli di rape, rapi, or rapini. In Portugal and Spain, they are called grelos.
9 oz Dough Ball (use recipe from our site)
Shredded Mozzarella 4 oz
Roasted Garlic about 12 cloves (Roast them in your oven with olive oil)
Broccoli Rabe half a bunch (sauteed wilted well with olive oil and a pinch of red pepper)
Sun-dried tomatoes (Hydrate in warm water first)
Extra Virgin Olive Oil Drizzle
Technique. Stretch dough ball to 12” Sprinkle with shredded mozzarella. Add Garlic Cloves, Broccoli Rabe, Sundried Tomatoes a drizzle of oil. Cook fast and hot. Always spin the pizza several times to ensure an even bake! When cooked well, sprinkle with shaved Reggiano and Evo.
Tips Be sure to hydrate Sun-dried tomatoes first in water so they don’t burn. Enjoy a great summer pizza with the family. To kick it up another notch roast some sausage. Slice it thin and add it the pizza with the toppings. Remember cooking pizza fast is the way to go keep the toppings on lightly, so the pizza cooks all through. When it comes to brick oven pizza cooking less is more. Don’t pile the toppings on heavy. They need to cook! Use fresh ingredients.
When it comes to brick oven pizza cooking less is more. Don’t pile the toppings on heavy. They need to cook! Use fresh ingredients.
Love Life, Love Broccoli Rabe Pizza