This combo really works. The bitter lemon and broccoli rabe with the tangy goat cheese – mmm, perfect. I had some friends over for dinner, and served it along with my winter pizza and a basic margherita sprinkled with a bit of green garlic. They all ate it up, so I think it’s safe to say that it is actually delicious.
The recipe comes from Saveur. Either my rectangular crust is much bigger than what they used or they like scantily dressed pizzas because they had some skimpy topping measurements. So, I’m printing my portions below.
Pizza with Broccoli Rabe, Lemon, and Goat Cheese
Recipe by Saveur, adjustments by me
1 batch of pizza dough
1 bunch of broccoli rabe, stems and leaves cut into 1-2 inch chunks
zest of 2 lemons (about a 1/4 cup)
3-4 oz goat cheese
salt & pepper
In a large skillet, warm up about 2 tablespoons of oil. Add the chopped broccoli rabe and saute over medium heat, about 5 minutes. Add salt and pepper.
Roll out pizza dough. Spread the broccoli rabe evenly all over it. Sprinkle with the goat cheese and lemon zest. Drizzle a bit of olive oil over the entire pizza and finish off with a sprinkle of salt and lots of freshly ground pepper.
Bake in the oven at 425 for about 15 minutes and serve.