Broccoli Rabe Pizza With Caramalised Onions & Burrata

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.

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.

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.

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.

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.

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.

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.

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.

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.