Restaurant-worthy pizza in the comfort of your own home has never been easier—or more delicious—than with this sophisticated vegetarian rendition. You’ll sauté pleasantly bitter broccoli rabe in fragrant garlic, then pile it onto pillowy pizza dough with a dollop of crème fraîche and a generous amount of mozzarella and Parmesan—adding both layered flavor and ample cheesy coverage. After baking, a sprinkle of walnuts and crushed red pepper flakes brings richness and heat to each bite. To really take it over the top, drizzle each finished pie with olive oil and then shower with flaky sea salt and freshly ground black pepper.

Melissa Gray
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 500°F. Lightly dust a large, rimmed baking sheet with cornmeal. Cook oil and garlic in a large skillet over medium, stirring often, until fragrant, about 1 minute. Stir in broccoli rabe, ¼ cup water, lemon zest, and salt. Cover and cook, undisturbed, until tender, about 5 minutes. Remove from heat.

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  • Divide dough in half. Stretch each piece into a 15-by-5-inch oval on prepared baking sheet. Spread crème fraîche evenly over dough, leaving a ¼-inch border. Sprinkle with mozzarella, broccoli rabe mixture, and Parmesan.

  • Bake until crust is golden and cheese is melted, 12 to 15 minutes. Slice and top with walnuts and crushed red pepper.

Nutrition Facts

597 calories; fat 29g; cholesterol 63mg; fiber 3g; protein 22g; carbohydrates 64g; sodium 1269mg; sugars 2g.