Broccoli Rabe, Pecorino and Anchovy Pizza
Inspired by techniques from Serious Eats.
Neapolitan-style pizza topped with bitter charred broccoli rabe, salty anchovy fillets, and melted cheese, blistered in a very hot oven.
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Method
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Equipment
- pizza stone or baking steel
- pizza peel
- large saucepan
- colander
- ovenproof frying pan, about 25 cm
- stick blender
- 2 small bowls
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 893 kcal |
| Protein | 33.7 g |
| Carbohydrate | 114.6 g |
| of which sugars | 4.4 g |
| of which free sugars | 0 g |
| Fat | 33.5 g |
| of which saturates | 8.8 g |
| Fibre | 9.5 g |
| Salt | 5.65 g |
Protein per 100 kcal
3.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Dough
- 900 g pizza dough, shop-bought or homemade, divided into 4 balls
- 32 g plain flour, for dusting about 4 tbsp
Sauce
- 800 g tinned whole peeled tomatoes, drained (juice kept)
- 1.5 g fine sea salt or table salt about ¼ tsp
- ¼ tsp ground black pepper
Topping
- 60 g parmesan, finely grated
- 60 g pecorino romano, finely grated
- 450 g broccoli rabe (cime di rapa), ends trimmed
- 75 ml extra-virgin olive oil 60 ml to toss the broccoli rabe, 15 ml to drizzle before baking
- ½ tsp dried chilli flakes
- 16 anchovy fillets in oil, drained and halved lengthways
- 1
Rest Dough. Leave the dough (900 g, in 4 balls) covered at room temperature 1-2 h.
- 2
Heat Oven. Put the pizza stone or steel on a shelf near the top and heat the oven to 260-280 °C for 45 min.
- 3
Make Sauce. Blend the drained tomatoes (800 g tinned) briefly into a coarse sauce, top up with saved juice to about 475 ml, season with salt (¼ tsp) and pepper (¼ tsp), mix parmesan (60 g) and pecorino (60 g) in a bowl.
- 4
Prepare Greens. Boil broccoli rabe (450 g) in salted water 2-3 min until tender, drain and squeeze dry, cool slightly and cut into 5-7 cm lengths, toss with oil (60 ml) and chilli flakes (½ tsp).
- 5
Char. Roast in an ovenproof pan in the hot oven, stirring often, 5-8 min until lightly charred.
- 6
Shape. Flour one dough ball well, press into a 20 cm round leaving a thicker 2.5 cm rim, stretch over the knuckles to about 25-30 cm and set on a floured peel.
- 7
Top and Bake. Spread a quarter of the sauce leaving a 1 cm border, lay a quarter of the anchovies (16 halved fillets), scatter a quarter of the cheese mix, add the charred rabe, drizzle with oil (15 ml), slide onto the stone and bake 6-9 min (switch the grill on for the last 1-2 min if the top is pale) until the rim is charred in spots and the base is crisp, repeat with remaining dough.
Storage
Best eaten straight away; any leftovers keep chilled for 1 day, though the crust will soften on storage. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
