Preheat oven to 400˚F.
Marinate tomatoes in Italian salad dressing at
room temperature at least one hour.
Cook broccoli rabe according to package directions
or, if using fresh broccoli rabe, bring 4 quarts of water to a rapid boil in
a large pan, add 1 tablespoon salt. As water returns to boil, drop in broccoli
rabe and cook for approximately 5 minutes.
Use butter to lightly grease pizza
pan (ignore if using a pizza stone). Stretch dough on pizza pan to desired thickness.
Use
half amounts of both cheeses to evenly cover dough (not too thickly – some
empty spots should be evident).
Spread broccoli rabe and marinated tomato slices
evenly over cheese. Scatter garlic randomly over surface and top with remaining
cheese.
Dust with parmesan. Sprinkle with crushed red pepper flakes, plus salt
and pepper to taste. Place in oven until bottom of pizza crust is browned and
cheese is melted.
Slice and serve with a glass of your favorite Cavit
Chardonnay or Cavit
Teroldego!
