| |
Ingredients
3 medium-size, firm, ripe tomatoes, thinly sliced
4 oz. Italian salad dressing
1 tsp. butter
1 thawed package frozen broccoli rabe or one bunch fresh broccoli rabe
1 lb. refrigerated pizza dough or fresh dough purchased from local pizzeria
8 oz. grated mozzarella cheese
2 oz. grated cheddar cheese
2 cloves garlic, finely sliced
1 tsp. red pepper flakes
4 Tbsp. grated parmesan
Salt and freshly ground black pepper to taste
Directions: 1. Preheat oven to 400° F.
2. Marinate tomatoes in Italian salad dressing at room temperature at least one hour.
3. 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.
4. Use butter to lightly grease pizza pan (ignore if using a pizza stone). Stretch dough on pizza pan to desired thickness.
5. Use half amounts of both cheeses to evenly cover dough (not too thickly – some empty spots should be evident).
6. Spread broccoli rabe and marinated tomato slices evenly over cheese. Scatter garlic randomly over surface and top with remaining cheese.
7. Dust with parmesan. Sprinkle with crushed red pepper flakes, plus salt and pepper to taste.
8. 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!
|
|
