Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Broccoli Rabe and Potato Pizza

Scott Phillips

Servings: 6 to 8

Broccoli rabe and potatoes, a classic Italian combination, is even better topped with creamy, smoky mozzarella.


  • 1 Yukon Gold potato, peeled and sliced 1/8 inch thick (about 1 cup)
  • 2-1/2 tbs. extra-virgin olive oil
  • 2 4-inch sprigs fresh rosemary
  • 12 oz. broccoli rabe, trimmed and finely chopped (about 7-1/2 cups)
  • All-purpose flour, for the pizza peel
  • 1 lb. store-bought pizza dough, at room temperature
  • 6 oz. coarsely grated mozzarella
  • 4 oz. coarsely grated smoked mozzarella
  • 4 medium cloves garlic, thinly sliced lengthwise
  • Freshly ground black pepper
  • 1/2 oz. finely grated Grana Padano (1/2 cup)

Nutritional Information

  • Calories (kcal) : 330
  • Fat Calories (kcal): 140
  • Fat (g): 15
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 4.5
  • Cholesterol (mg): 25
  • Sodium (mg): 680
  • Carbohydrates (g): 41
  • Fiber (g): 1
  • Sugar (g): 1
  • Protein (g): 14


  • Position a pizza stone on a rack in the center of the oven, and heat to 450°F.
  • Bring a pot of salted water to a boil, and cook the potato slices for 1 minute. Rinse under cold water, gently pat dry with paper towels, and set aside.
  • In a 12-inch skillet, heat 2 Tbs. oil over medium-high heat. add the rosemary and cook, stirring often, until crisp, about 1 minute. Transfer to a paper-towel-lined plate. Add the broccoli rabe to the skillet and cook, stirring occasionally, until the stalks are crisp-tender, about 3 minutes.
  • Generously flour a pizza peel or a large cookie sheet. Stretch the pizza dough on the peel to a 14-inch circle. Evenly distribute half of both mozzarellas over the dough, then half of the potatoes, half of the broccoli rabe, and all of the garlic, covering most of the surface. Crumble the fried rosemary leaves over the pizza. Repeat with the remaining potatoes, broccoli rabe, and mozzarella. Season with a pinch of salt and a few generous grinds of pepper, and carefully slide onto the pizza stone.
  • Bake until the crust is browned and the cheese is just melted, 13 to 15 minutes. Remove the pizza from the oven, top with the grana Padano, and drizzle with the remaining oil. Cool briefly and serve.


Rate or Review

Reviews (1 review)

  • auntieroro | 01/29/2017

    Very delicious pizza. I would make again with a few changes. I would cook the garlic with the rosemary. It was a little strong without precooking. I would add 1/2 to 1 tsp crushed red pepper to the broccoli rabe. Make sure to cook the potato slices. I cooked a little longer than 1 minute.

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.