• Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone/steel in the bottom third of the oven before you start preheating). Let the oven preheat for at least 30 minutes.

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.