Broccoli Rabe Pizza

Also known as rapini, broccoli rabe (pronounced, seemingly interchangeably, "rob" or "robbie"), is one of my new obsessions. It's like broccoli, only much more assertive and bitter, and has many dark leaves like kale or spinach or collards. It's great boiled, steamed, sauteed or roasted. Today I made rabe pizza with goat cheese and caramelized onions.

Laura and I make pizza every few weeks, but we almost never apply tomato sauce. Fresh tomatoes, yes, but never red sauce. I generally prefer to infuse a few tablespoons of olive oil with some crushed garlic, red pepper, and herbs, and brush that onto the pizza dough prior to topping and baking. I find it makes for a more crispy and dough-actualized pizza.

Broccoli Rabe Pizza
serves 2

1/3 lb Broccoli Rabe, ends trimmed
1 Medium/large onion, sliced thinly
3 Cloves garlic, put through press
4 Tbsp Olive oil
1/4 Tsp Crushed red pepper
2 Tbsp Chopped oregano, basil, rosemary, cilantro or whatever you have on hand
2oz Crumbled goat cheese (optional)

Preheat oven with stone on middle rack to 550F. Bring a large pot of salted water to boil. Add rabe and cook for three-five minutes until mostly tender. Remove and place in bowl of ice water to cool. When cool, strain, squeeze gently to dry, and roughly chop.

Meanwhile, heat a splash of oil in large skillet over high heat until shimmering and add the onions along with a healthy pinch of salt. Cook over high heat, turning regularly, until generally wilted, about 90 seconds. Turn heat down to medium-low, add one tablespoon of sugar (your choice) and stir frequently until dark brown, adding a splash of wine or beer if it gets dry, about 20 minutes.

Mix the oil, garlic, crushed pepper, herbs, and a teaspoon of kosher salt in a small bowl. Roll or pat out your pizza dough and place on a sheet pan (or peel) covered with cornmeal. Brush the dough all over with the oil, spread out the onions, then add the rabe and optional goat cheese chunks.

Place or peel into oven and cook for 20 minutes, turning halfway through cooking, until the crust is dark brown and mottled. Remove, slice, eat, clean up, go to bed.