| September | 12 | 2012 |
Prosciutto and I are involved.
I LOVE prosciutto. So much so we are in a relationship. He’s got expensive taste that one, but oh-em-gee he’s worth every $29.99/pound. Prosciutto is great atop a toasted baguette with a slice of parmesan cheese. Or wrapped around a nice slice-o-melon. Or just crumbled up in a little ball and swallowed…then repeated… like 15 times…. K The second star of this pizza is ye old Mr. Rabe. If you have never eaten Broccoli rabe you are really missing out. Broccoli rabe (or rapini) is robust and slightly bitter. It tastes like a cross between broccoli, green beans, and spinach with a hint of asparagus? IMO anyways. Whatever.. it’s good AND good for you! I usually see it served as a side dish, most likely tossed in lovely garlic infused olive oil, red pepper flakes, and perhaps a hint of nutmeg. BUTTTTtttt..t..t..t.. Why not put in on pizza? GENIUS I SAY! On this pizza, the bitterness of the broccoli rabe, mixed with the creamy fresh mozzarella, really balances out the saltiness of the ‘Sciutto (yea we are tight like that). Alas, I cannot take all the cred, as my FAVORTIE pizza joint in all the land, Antico Pizza Napoletana, did this first. After eating there like 37 times I thought to myself “HOW EASY I COULD PROBS DO THIS AT HOME!” And I did…and it was fantastic…of course…duh…goodbye.
Prosciutto and Broccoli Rabe Pizza
-fresh prepared pizza dough (you can typically find this in your grocer’s bakery)
-5-7oz. broccoli rabe (rapini), rinsed
-1/4 pound prosciutto (5-7 slices)
-6 oz. fresh mozzarella, thinly sliced
-canned whole San Marzano tomatoes (GET THE GOOD ONES YOU WONT BE SORRY; usually at Whole Foods/Fresh Market or Italian specialty grocers)
-4-5 fresh basil leaves, chiffonade
-good olive oil
-2 garlic cloves, minced
-salt and pepper
-1/4 tsp. pepper flakes
-1/4 tsp. lemon zest
To prepare the broccoli rabe:
Heat a medium pot of water to a boil. Generously salt the water. Rinse and cut off fibrous ends of the broccoli rabe (approx. the bottom inch). Cut the broccoli rabe into 3 inch pieces. Cook the broccoli rabe in the boiling water for about 1 minute. Transfer the broccoli rabe to a bowl of ice water to stop the cooking and strain. In a medium pan, heat 1-2 tablespoons olive oil; add a pinch of red pepper flakes to the oil. Add broccoli rabe to the pan and toss to coat in the olive oil. Add a pinch of salt and pepper. Sauté until tender, about 4 minutes. Add the lemon zest. Remove from heat and set aside.
Meanwhile, remove dough from packaging and let rest on an oiled plate at room temperature until it has double in size (about an hour). Preheat the oven to 425 degrees. Sprinkle flour on a flat work surface and press the dough to deflate. Gently knead the dough (using a rolling pin or your hands), starting from the middle and working your way out to the edges, until you get it to the desired thickness. Place the dough on a lightly oiled pizza baking sheet (or cookie sheet). Gently prick the dough with a fork about 10-15 times. This will keep the dough from rising. Cook the pizza dough for about 8-10 min on the middle rack until it is slightly brown. Remove from oven and set aside.
In a medium bowl, crush 6 of the whole tomatoes with a fork. Add salt and pepper, a pinch of red pepper flake, minced garlic, and 2 tablespoons olive oil to the bowl. Toss mixture.
Spread a thin layer of the tomato mixture on the pizza dough. Lay mozzarella slices, broccoli rabe, and prosciutto on top. Sprinkle with Basil leaves. Place pizza on the middle rack and bake until golden brown. About 15-20 minutes. Cool slightly before cutting. I like to butter the edges to add a little flavor to the crust! ;)