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Thursday, December 30, 2010

Whole Wheat Broccoli Rabe Skillet Pizza

So I know I'm supposed to be such a baker, but I must admit, I've never in my entire life made a pizza until this one. And to top it off, I had no clue what broccoli rabe was. I was totally confused in the grocery store, and finally I asked someone, and they corrected my pronunciation of rabe. I was saying "ray-be", when really it's "rah-be". But whatever. It was delicious and that's all that matters, right?
This is a totally cool way of making a pizza. Very easy! Who would have thought, made in a pan!
Just be careful, as I was not. DO NOT grab the handle of the pan when it comes out of the oven, as it was baking at 400 degrees. And, yes, I made this mistake. And, yes, it hurt!

Whole Wheat Broccoli Rabe Skillet Pizza
2  tablespoons  olive oil, divided
1  ball (1 lb.) whole-wheat pizza dough
4  ounces  broccoli rabe, cut into 1 1/2-in. pieces
About 1 cup diced yellow bell pepper
1/2  teaspoon  kosher salt
1/2  teaspoon  red chile flakes
1 1/4  cups  shredded mozzarella cheese, divided

Preheat oven to 400°. Heat a large ovenproof frying pan over medium-low heat. Add 1 tbsp. oil and brush all over pan.
Press dough with your hands, working on a floured surface, into a 13-in. round. Press into frying pan so it comes up sides slightly. Cook until golden on bottom, 5 minutes. Slide onto a plate.
Add remaining oil to pan along with the vegetables, salt, and chile. Cook over medium-high heat, stirring, until peppers begin to brown. Transfer to a plate.
Invert dough back into pan, golden side up, and press down into pan. Sprinkle with 1 cup mozzarella, leaving a border around edge. Scatter vegetables over cheese and sprinkle with remaining mozzarella.
Bake pizza in pan until crust is crisp, about 15 minutes. Cut into wedges.

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