Recipe: Pepperoni, Potato and Broccoli Rabe Pizza

Broccoli rabe also may be called broccoletti or rapini. Select bunches with deep green leaves that have no yellowing or spots. The stems should be thin, firm and bright green; the cut ends should be smooth, not cracked or stringy.

Broccoli rabe needs very little prep; simply trim about 1 inch from the stems before washing. Because the flavor is so assertive, broccoli rabe is best cooked; try it sauteed, steamed, roasted or braised. Its mustardy bite stands up to acidic ingredients like lemon juice and tomatoes or big flavors like garlic and chiles. It's balanced by the sweet flavor of honey or bell peppers.

Makes 4 servings

All-purpose flour, for work surface

1 pound pizza dough, divided

2 Yukon Gold potatoes, very thinly sliced

2 shallots, very thinly sliced crosswise

2 tablespoons extra-virgin olive oil, divided

Coarse salt and ground pepper

1/2 bunch broccoli rabe (about 1/2 pound), trimmed, cut crosswise into 1-inch pieces

3 ounces sliced pepperoni

6 ounces manchego cheese, grated (2 1/2 cups)

1. Preheat oven to 500 degrees, with racks in middle and lower thirds. On a lightly floured surface, roll dough into two 14-inch ovals and transfer to two parchment-lined rimmed baking sheets. In a large bowl, toss potatoes and shallots with 2 teaspoons oil and season with salt and pepper. Arrange potatoes and shallots on dough, leaving a 3/4-inch border. Brush borders with 2 teaspoons oil and bake 5 minutes.

2. In bowl, toss broccoli rabe with 2 teaspoons oil and season with salt and pepper. Remove sheets from oven and top pizzas with broccoli rabe and pepperoni. Return sheets to oven, rotating, and bake 5 minutes. Top each pizza with cheese and bake until cheese is melted and crust is deep golden brown, about 3 minutes. Serve immediately.

For additional recipes for Orecchiette With Broccoli Rabe, Oregano and Lemon; and Chicken With Broccoli Rabe, Tomatoes and Beans, go seattletimes.com/food

From Everyday Food