As usual, I couldn't decide between sauces for the base. So this recipe uses an amazing tomato pesto sauce recipe I got from Heather at In Her Chucks. The sauce is so light and fresh that I kept the toppings simple and it turned out pretty good if I do say so myself.
Oh, and what did I do with the stems of the broccoli rabe? I chopped them up, nuked them, and added them to tuna casserole. I do not recommend doing that. While they tasted fine, it ruined the familiar homey comforting that you expect from tuna casserole. Luckily my son ate all the leftovers.
|Other stuff going on in this picture-but that's my fresh tomato pesto in the bowl.|
|Again, other stuff-this pizza has no meat or ricotta. Gee, I wonder what the next broccoli rabe pizza will be?|
|My mozzarella is too close to the edge! Pull back!|
Broccoli Rabe, Mushroom, Roasted Garlic Pizza with Fresh Mozzarella and Fresh Tomato Sauce3 mushrooms (ordinary button is fine), finely chopped
1 clove roasted garlic (see how I put up mine, here)
1 bunch broccoli rabe, stems set aside, leaves and florets chopped
1 pound pizza dough (see my Pizza Primer here)
1/2 cup fresh tomato pesto sauce (see how I make and put up my fresh tomato pesto here)
4 ounces fresh mozzarella cheese, sliced
1/2 cup shredded fontina cheese
Penzey's Pasta Sprinkle (or other Italian seasoning blend)
Lawry's Seasoned salt (or other seasoned salt)
Preheat oven to 450 degrees Fahrenheit, and a medium skillet over medium heat. Add a small amount of oil to the skillet. sauté the mushrooms 5-8 minutes until softened. Add garlic, stir. Add greens and 1 teaspoon water. Cover and cook 3 minutes until greens are wilted. Remove cover and continue to cook, stirring occasionally, until liquid is evaporated. This made enough for 2 smaller pizzas.
On an oiled piece of parchment paper, stretch out dough into an approximate circle. Spread the fresh tomato pesto over the dough. Scatter half of the greens/mushroom mixture over the sauce. Add slices of fresh mozzarella over dough, keeping them in from the edges as the cheese spreads. A lot. Add fontina, Italian seasoning, and a tiny bit of seasoned salt over the entire pie.
Bake on parchment (on a baking stone or a cookie sheet) for 5-8 minutes. Shake the pizza off the parchment, and continue to bake an additional 5 minutes or until cheese is bubbly. Cool on a wire rack then slice and serve. This post is linked with the Fresh Foods Wednesday Link Up and What's In The Box!