Broccoli Rabe Chimichurri Pizza with Provolone Cheese
Homemade chimichurri sauce takes this broccoli rabe pizza to the next level, adding layers of garlicky, herbaceous flavor.
Makes: 1 (12- to 14-inch) pizza
For the chimichurri sauce
- 1 cup packed fresh parsley leaves
- 3 tablespoons packed fresh oregano leaves
- 3 tablespoons red wine vinegar
- 5 cloves garlic, roughly chopped
- 1 teaspoon (or up to 1½ teaspoons) dried red chile flakes
- ½ teaspoon fine sea salt
- Freshly ground black pepper
- ½ cup extra-virgin olive oil
For the pizza
- 1 bunch broccoli rabe (about 1 pound)
- 1 (14- to 16-ounce) ball pizza dough
- 7 slices smoked or regular provolone cheese
To make the chimichurri sauce
In a food processor, combine the parsley, oregano, vinegar, garlic, chile flakes, salt, and a few grinds of black pepper. Pulse until everything is very finely chopped, then add the olive oil and process until the mixture looks like a looser pesto.
Pour the chimichurri sauce into a small bowl and set it aside while you prep the broccoli rabe. (This recipe makes about 1 cup of chimichurri, which is more than you need for the pizza. Store leftover sauce in an airtight container in the fridge for up to 1 week.)
To prep and cook the broccoli rabe
Fill a large pot about halfway with hot water and bring it to a boil over high heat.
Meanwhile, rinse the broccoli rabe and trim an inch off of the stem ends. Chop the broccoli rabe into roughly 1-inch pieces.
Fill a large bowl with ice water.
When the water comes to a boil, add the broccoli rabe and let it cook (a.k.a. blanch) for 2 to 3 minutes. Immediately drain the broccoli rabe and dump it into the ice water. Let it chill in the water for a few minutes, drain it again, and use your hands to squeeze out as much water as possible. Then, wrap the broccoli rabe in paper towels or a clean kitchen towel and squeeze it one more time.
Place the drained broccoli rabe in a medium bowl. Add ¼ cup of the chimichurri sauce and stir until it is evenly incorporated.
To make the pizza
If you’re using a baking stone or steel, switch the oven to Broil on high.
Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to a baking sheet / pizza pan or a lightly floured pizza peel (if using a baking stone/steel).
Dump the chimichurri–broccoli rabe mixture onto the dough and spread it out evenly. Top with the sliced provolone.
Transfer the pizza to the oven and bake until the crust is golden around the edges and evenly browned on the bottom—8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel.
Remove the pizza from the oven. Slice and serve with extra chimichurri sauce for drizzling or dipping.