Broccoli Rabe, Black Olive, and Smoked Mozzarella Pizza
- 1 puff pastry sheet (from one 17 1/4-ounce package frozen puff pastry sheets), thawed
- 1/2 pound broccoli rabe
- 1/3 cup drained Kalamata or other brine-cured black olives
- 2 garlic cloves
- 1 tablespoon fresh lemon juice
- 6 ounces smoked mozzarella
- 1 tablespoon extra-virgin olive oil
- Line a baking sheet with parchment paper.
- On a lightly floured surface unfold pastry sheet and gently roll out to a 14- by 12-inch rectangle.
- Transfer pastry to baking sheet and prick all over with a fork.
- Chill pastry, covered, at least 30 minutes and up to 1 day.
- Preheat oven to 400F.
- Have ready a bowl of ice and cold water.
- Trim 1 inch from bottoms of broccoli rabe stems.
- In a saucepan of boiling salted water blanch broccoli rabe 30 seconds and transfer with tongs to ice water to stop cooking.
- Drain broccoli rabe well in a colander and pat dry.
- Cut broccoli rabe into 1/2-inch pieces and transfer to a bowl.
- Pit and chop olives.
- Mince garlic.
- Add olives, garlic, lemon juice, and salt and pepper to taste to broccoli rabe and toss well.
- Into another bowl coarsely grate mozzarella and chill, covered.
- Bake pastry in middle of oven until golden, 15 to 20 minutes.
- Sprinkle cheese evenly over pastry, leaving a 1/2-inch border on all sides.
- Spread broccoli rabe mixture evenly on top of cheese and bake in middle of oven 10 minutes, or until heated through.
- Drizzle oil over pizza.
- Cut pizza into serving pieces.
pastry sheet, broccoli rabe, black olives, garlic, lemon juice, mozzarella, extravirgin olive oil
Taken from www.epicurious.com/recipes/food/views/broccoli-rabe-black-olive-and-smoked-mozzarella-pizza-15155 (may not work)