PIZZA WITH BROCCOLI RABE (Rapini)

MAKES TWO 12-INCH ROUND OR 15 x 10-INCH PIZZAS

I think I say it about every pizza I make, but this is one of my favorites. I was introduced to this recipe years ago, but it took a long time to make it myself because I just couldn't find broccoli rabe in my area. This pizza is especially good with a multigrain or whole wheat pizza crust, but use whatever you prefer. The recipe can easily be halved to make one pizza. The Italian family from which I got the recipe often made it into a double-crust pizza, placing half the dough on top of the greens to form a sandwich. That was very good, but I usually just make it this way. A slightly different presentation would be to chop the rapini into small pieces and using as a topping for bruchetta, served as an appetizer or party food.

• One 2-pound batch pizza dough, or two store-bought 12-inch prebaked pizza crusts
• 1/4 cup olive oil
• 4 large cloves garlic, minced
• 2 pounds broccoli rabe, rinsed, tough stems removed, cut into 3-inch pieces
• Salt and pepper to taste
• Cooking oil spray
• 4 tablespoons freshly grated Parmesan cheese
• 4 tablespoons freshly grated Romano cheese
• About 2 tablespoons additional olive oil for drizzling

Heat the 1/4 cup olive oil in a large skillet over medium-high heat. Add the garlic and sauté about 1 minute. Add the rapini and a little water for moisture. Season with the salt and pepper. Cover and steam until very tender, about 20 minutes, adding more water if needed. When it's done, remove the lid and let all of the moisture evaporate. Remove from heat and cool.

If using pizza dough, preheat oven to 425° F. (Follow package directions if using store-bought crusts.) Lightly spray pizza pans or baking sheets with cooking oil. Spread half of the dough in each pan, making a small ridge around the edges. Top each with half of the cooked rapini. Lightly press on the greens so they will stick to the dough. Top each pizza with 2 tablespoons each of the Parmesan and Romano. Lightly drizzle each with olive oil. Bake until crust is lightly browned and crispy on the bottom, about 20 minutes, switching racks half way through. Transfer the pizzas to a cutting surface and let cool at least 5 minutes before slicing. This is good hot, warm or room temperature.

Notes: If you have pizza stones, use those instead of the pizza pans. Transfer the pizza made with raw dough to and from the ungreased stones with a pizza peel. For homemade pizza dough recipes, see the links below.