Broccoli Rabe, Potato and Rosemary Pizza
This seasonal white pizza with homemade dough is supremely hearty. The fresh mozzarella is creamy enough to act as a sauce, and Pecorino Romano blends wonderfully with rosemary and pepper to create a balanced, flavor-packed finishing touch.
Applying incredible attention to detail throughout, TasteFood blanches the broccoli rabe before sautéing it to get rid of excess bitterness; the crushed red pepper and garlic strike just the right balance of heat and pungency. Cooking the potato slices beforehand allows them to almost melt into the rest of the pizza, and a shower of rosemary, pecorino, and finally black pepper round out the symphony of complementary flavors.
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Photo by Food52