Broccoli Rabe & Kalamata Olive Sheet Pan Pizza
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Sheet pan pizzas have become one of my favorite staple weeknight dinners. You can have an insanely delicious dinner on the table in 20-30 minutes, either on it's own or served with a simple green salad. This pizza in particular checks two very important pizza night boxes: 1) it's vegetarian, and 2) it's a white pizza.
This recipe uses store bought pizza dough, which you can find in almost any grocery store (sometimes it's in the freezer section). Whatever the brand, the key to using store bought dough is to let the dough come to room temperature for at least an hour (if not two) before you bake your pizza - it will be much more workable when it's at room temp. If your dough is frozen, move it to the fridge the night before you want to make pizza, and then take it out of the fridge and leave it at room temp for an hour before baking. Most stores will also sell gluten free pizza dough - these recipes will work for GF dough too! Whichever kind you use, be sure to generously coat your rimmed sheet pan with olive oil, which helps the dough crisp up and also helps make sure it doesn't stick to the pan when you remove it from the oven
The olives really balance out the bitter broccoli rabe, and the garlicky olive oil base before you top the pizza with veggies & cheese adds an amazing depth of flavor. If for some reason you can't find broccoli rabe, you can substitute 2 bunches of broccolini or one broccolini + some sautéed spinach, chard or kale. All you need is a sheet pan, and you're ready for your new favorite weeknight pizza dinner! Serves 2-3 for dinner or 4 as an appetizer or if serving with a big salad.
Special Equipment
Ingredients
Directions
Preheat your oven to 500 F and make sure you have a rack positioned as close to the bottom of the oven as you can. Use 1 Tablespoon of the olive oil to coat your quarter sheet pan, and set aside. While the oven preheats, prep all your ingredients. Remove your dough from the fridge if you haven't already, and let it come up to room temperature on a flour dusted cutting board (or other clean surface of your choice).
Heat a medium sauté pan or skillet over medium heat. Add 2 tablespoons of the olive oil, followed by the 1/2 teaspoon of red chili flake. After 15-30 seconds, add the coarsely chopped broccoli rabe and 1/2 teaspoon kosher salt to the pan with the olive oil and chili flake. Cook, stirring occasionally, until soft and wilted down, ~5-7 minutes.
Add half of the minced garlic to the pan (reserving the other half for later), and cook another ~45 seconds. Remove the pan from heat and set the cooked broccoli rabe aside as you prepare the pizza dough.
Gently stretch the room temperature pizza dough with your hands until it's roughly the size of the quarter sheet pan. Place the stretched dough on top of the oiled pan and continue to press the dough out to the edges.
Add the remaining 2 cloves of minced garlic to the remaining 2 tablespoons of olive oil. Using a pastry brush or your clean hands, brush or rub the garlic and oil over the dough, leaving a 1/2 inch border.
Sprinkle half of each cheese over the oil brushed dough. Then scatter the cooked broccoli rabe over the top of the pizza, being careful not to add too much (you want it mostly covered, but not mounded, otherwise it will get weighed down when it bakes). Then scatter the olives and the remaining cheese.
Bake in the 500 F preheated oven for 8-10 minutes, until the edges are a nice golden brown and the topping is bubbling. Remove from the oven. Transfer the pizza to a cutting board using two large spatulas. Slice & serve!