Broccoli Rabe Pizza With Caramalised Onions & Burrata
Broccoli Rabe Pizza With Caramalised Onions & Burrata

Broccoli Rabe Pizza With Caramalised Onions & Burrata

Italian cuisine focuses on using only a few high-quality ingredients really well and that's the inspiration behind this pizza, in which Italian burrata and caramalised onions play off each other in salty-sweet harmony. Perfect if you're looking to get your hands dirty in the kitchen this weekend.
1.5 tsp of active dry yeast
1.25 cups of lukewarm water
3 cups of flour
1 tsp of salt
1 tbsp of extra-virgin olive oil, plus more for bowl
6 tbsp of olive oil, plus more for garnish
3 onions, thinly sliced
12 ounces broccoli rabe, ends trimmed
2 cloves garlic, minced
¼ tsp of red chilli flakes, plus more for garnish
Kosher salt
8oz of burrata cheese, torn into 2in pieces
Flaky sea salt, to taste
Step 1

To make the dough, add the yeast and water to a small bowl. Let the yeast prove for about 5 minutes or until it goes bubbly.

Step 2

In the bowl of a food processor, fitted with a dough blade, add the flour, salt, and 1 tablespoon of olive oil. With the motor running, drizzle in the yeast mixture. Pulse until the dough comes together in a ball.

Step 3

Add the remaining olive oil to a medium bowl. Place the dough in the bowl, coating the dough with the olive oil. Cover with plastic wrap and let dough prove for about 2-3 hours at room temperature, until puffy. You can also prove the dough in the fridge overnight.

Step 4

While the dough is proving, make the topping. Caramelise the onions by placing a frying pan over medium-low heat. Add 2 tablespoons of olive oil and the onions. Cook the onions for about 30 minutes, stirring occasionally until the onions are golden brown, adding a couple tablespoons of water at a time if the pan gets dry. Remove from heat and set aside.

Step 5

Pre-heat oven to 230°C. Bring a large pot of water to boil and blanch the broccoli rabe for about 1 minute, or until the broccoli rabe turns bright green. Carefully remove from the water and place in an ice bath. Once the broccoli rabe is cool, remove and let dry on a paper towel. Roughly chop into 2in pieces.

Step 6

In the same pan, add 2 tablespoons of olive oil over medium heat. Add the garlic and red pepper flakes and sauté for about 30 seconds. Add the broccoli rabe and a large pinch of salt, and sauté for another 3-5 minutes or until the broccoli rabe is just tender. Remove from the pan and set aside.

Step 7

Assemble the pizza by dividing the dough in two. Roll out the dough into a 10in round. Place the dough into a cold 10in cast-iron fry pan. Cook the pizza dough over medium heat on the stovetop until the bottom of the pizza dough is set, about 1 to 2 minutes. Brush the entire pizza with 1 tablespoon of olive oil then top with half of the onions and half the broccoli rabe.

Step 8

Place the pizza in the oven and bake for 6-8 minutes, or until the crust is golden brown. Carefully remove the pizza from the oven and top with half of the burrata. Return the pizza to the oven and bake for another 5-7 minutes, or until the burrata is melted and the crust golden brown.

Step 9

Drizzle with olive oil, a pinch of flaky sea salt, and red pepper flakes. Repeat with the remaining ingredients for the remaining pizza. Serve immediately.

Recipe courtesy of STAUB

STAUB's cast iron Cocottes and frying pans are ideal for ensuring the recipes are cooked evenly throughout, stay warmer for longer and flavours are as enhanced as possible. And if there are any portions left over, these can be kept fresh for up to five times longer with ZWILLING’s FRESH & SAVE vacuum food storage solution.

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