Remove the pizza dough from the refrigerator and allow it to come to room temperature.
Bring a pot of salted water to a boil. Trim the tougher ends of the broccoli rabe stems. Blanch the broccoli rabe in the boiling water for 2-3 minutes until the stems are flexible. Remove and set aside.
Add the Yukon Gold potato to the boiling water and cook until fork-tender. Remove from water and allow to cool.
In a skillet, heat butter and a tablespoon of olive oil over medium heat. Add the sliced leeks and sauté for about 10 minutes until they soften and caramelize.
Cut the blanched broccoli rabe into 2-inch pieces. Add it to the skillet with the leeks. Stir in fresh oregano leaves and minced garlic. Season with salt and pepper. If the mixture seems dry, drizzle in more olive oil. Remove from heat.
Preheat the oven to 450 degrees.
Place the pizza dough on a well-oiled baking sheet. Lightly oil your hands to prevent sticking, then stretch the dough evenly to your desired thickness.
Brush the stretched dough with olive oil. Sprinkle a layer of shredded mozzarella cheese over the dough, leaving a border for the crust. Spread the broccoli rabe and leek mixture evenly over the cheese. Arrange the sliced boiled potatoes on top. Brush the potato slices with olive oil. Season with pepper, chili flakes, and a sprinkle of salt.
Transfer the pizza to the preheated oven and bake for about 20 minutes, or until the crust is golden brown and the cheese is bubbly.
Remove the pizza from the oven. Garnish with additional shredded Parmesan cheese if desired. Slice and serve hot.
0 servings
Ingredients
Directions
Remove the pizza dough from the refrigerator and allow it to come to room temperature.
Bring a pot of salted water to a boil. Trim the tougher ends of the broccoli rabe stems. Blanch the broccoli rabe in the boiling water for 2-3 minutes until the stems are flexible. Remove and set aside.
Add the Yukon Gold potato to the boiling water and cook until fork-tender. Remove from water and allow to cool.
In a skillet, heat butter and a tablespoon of olive oil over medium heat. Add the sliced leeks and sauté for about 10 minutes until they soften and caramelize.
Cut the blanched broccoli rabe into 2-inch pieces. Add it to the skillet with the leeks. Stir in fresh oregano leaves and minced garlic. Season with salt and pepper. If the mixture seems dry, drizzle in more olive oil. Remove from heat.
Preheat the oven to 450 degrees.
Place the pizza dough on a well-oiled baking sheet. Lightly oil your hands to prevent sticking, then stretch the dough evenly to your desired thickness.
Brush the stretched dough with olive oil. Sprinkle a layer of shredded mozzarella cheese over the dough, leaving a border for the crust. Spread the broccoli rabe and leek mixture evenly over the cheese. Arrange the sliced boiled potatoes on top. Brush the potato slices with olive oil. Season with pepper, chili flakes, and a sprinkle of salt.
Transfer the pizza to the preheated oven and bake for about 20 minutes, or until the crust is golden brown and the cheese is bubbly.
Remove the pizza from the oven. Garnish with additional shredded Parmesan cheese if desired. Slice and serve hot.