Best Ramp Pesto Pizza With Broccoli Rabe And Cured Meat Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BROCCOLI PESTO PIZZA



Broccoli Pesto Pizza image

Provided by Ellie Krieger

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 cups cooked chopped broccoli (frozen is fine)
1 1/2 ounces parmesan cheese (1/2 cup grated)
1 cup lightly packed fresh basil leaves
Salt and freshly ground pepper
3 tablespoons plus 2 teaspoons extra-virgin olive oil
1 tablespoon cornmeal
3/4 pound store-bought whole-wheat pizza dough, at room temperature
Cooking spray
3 ounces soft goat cheese (chevre)
1 large tomato
1/4 teaspoon red pepper flakes

Steps:

  • Preheat the oven to 475 degrees F. If using frozen broccoli, thaw it according to the directions on the package.
  • Finely grate the parmesan, then place 1/3 cup into the bowl of a food processor along with the broccoli, 2/3 cup basil, 1/4 teaspoon salt and 1/4 teaspoon pepper. While the processor is running, drizzle in 3 tablespoons olive oil. Process until smooth, scraping down the sides of the bowl as needed.
  • Sprinkle a work surface with the cornmeal and use a rolling pin and/or your hands to stretch the dough into a 12-inch circle. Spray the baking sheet with cooking spray and place the dough onto it. Spread the broccoli pesto over the dough, leaving a border for the crust. Scatter the goat cheese over the top of the pesto, then thinly slice the tomato and arrange the slices on top.
  • Bake until the cheese and tomatoes are softened and the crust is golden brown, 12 to 14 minutes.
  • Garnish the pizza with the remaining parmesan, the remaining 1/3 cup basil and the red pepper flakes. Drizzle with the remaining 2 teaspoons olive oil and slice the pizza into 8 wedges.

Nutrition Facts : Calories 460 calorie, Fat 24 grams, SaturatedFat 7 grams, Cholesterol 20 milligrams, Sodium 890 milligrams, Carbohydrate 445 grams, Fiber 7 grams, Protein 17 grams

SKILLET FRIED PIZZA WITH ROASTED MUSHROOMS AND CHARRED BROCCOLI RABE PESTO



Skillet Fried Pizza with Roasted Mushrooms and Charred Broccoli Rabe Pesto image

Provided by Alex Guarnaschelli

Time 2h5m

Yield 4 (6-inch) pizzas or 2 (12-inch) pizzas

Number Of Ingredients 15

2 1/4 teaspoons active dry yeast 1 1/2 cups warm water (about 110 degrees F)
3 1/2 cups all-purpose flour
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
1 scant tablespoon honey
1 pound broccoli rabe, washed and the ends trimmed
8 to 10 tablespoons extra-virgin olive oil
Salt
2 teaspoons paprika
2 cloves garlic, peeled
1 1/2 cups grated Parmesan
1/2 cup basil leaves, stemmed, washed and dried
Mushrooms: 1 pound white button mushrooms, washed and the stems trimmed
Garlic powder
1 pound fresh mozzarella, thinly sliced

Steps:

  • For the dough: In a bowl, combine the yeast and warm water. Stir to dissolve the yeast and allow the mixture to rest for 5 minutes. Using a sieve or strainer, "sift" about half of the flour over the yeast mixture and blend until smooth with your hands. Add the salt, pepper and honey and mix to blend. Sift in the remaining flour and mix to blend. Lightly flour a cutting board or flat surface. Turn the pizza dough onto the floured area and knead for 3 to 5 minutes. The flour should feel smooth and the ingredients fully integrated. Add the dough to a lightly oiled bowl. Cover with plastic wrap and let it "rest" in a warm place until it has doubled in volume, about 1 1/2 hours. Press gently on the dough and turn it onto a floured surface. Divide the dough into 4 equal parts, rolling each quarter into a loose ball. Cover with a clean kitchen towel and allow the dough to "rest" for an additional 15 minutes. Flatten each ball, 1 at a time, and roll into a 6-inch round. Make the pesto: In a medium bowl, add the broccoli rabe, 2 tablespoons of the olive oil and salt and the paprika to taste; stir to combine. Heat a large saute pan over high heat and add the broccoli. Keep the heat high, allowing it to brown and char on the edges. When the broccoli rabe is tender when pierced with the tip of a knife, remove from the heat and allow it to cool. Put the broccoli rabe on a cutting board and finely chop. Transfer to a bowl. Put the garlic through a garlic press and add to the bowl. Stir in the Parmesan, 2 more tablespoons of the olive oil and the basil leaves. Taste for seasoning. Cook the mushrooms: In another saute pan, over medium heat, add the mushrooms and a tablespoon of the olive oil. Season with salt and garlic powder, to taste. Cook until they release their water, 8 to 10 minutes.
  • Preheat the oven to 400 degrees F. In a cast iron skillet, large enough to hold a pizza round, heat 2 tablespoons of the olive oil over medium heat. When the oil begins to smoke lightly, shut the heat off under the skillet and add 1 of the pizza rounds. Use a spatula to press gently on the top of the round to keep it relatively flat as it cooks. When you see it is slightly brown on the underside, season the top lightly with salt and pepper and flip the round to its second side. Season with salt and pepper. Repeat with remaining dough. Finish the pizzas: Arrange all of the browned rounds on baking sheets and layer with the mozzarella slices, broccoli rabe pesto and a sprinkling of mushrooms. Bake in the oven for a few minutes until the cheese melts. Season with salt and serve.

Related Topics