Puff Pastry Pizza with Broccoli Rabe and Caramelized Onions

Puff Pastry Pizza with Broccoli Rabe

  • Prep Time Icon prep time: 20 mins 
  • Cook Time Icon cook time: 50 mins 
  • Prep Time Icon prep time: 20 mins 
  • Cook Time Icon cook time: 50 mins 

Puff Pastry Pizza with Broccoli Rabe

  • Prep : 20 mins
  • Cooking : 50 mins
  • Serves : 16

Ingredients

Serves 16
  • 1 tablespoon sugar
  • 2 medium onions, thinly sliced
  • 8 ounces broccoli rabe, trimmed and chopped
  • 3 tablespoons water
  • 1 tablespoon olive oil
  • 1 large clove garlic, minced
  • ⅛ to ¼ teaspoon red pepper flakes (optional)
  • ¼ teaspoon salt
  • ¾ cup part-skim ricotta
  • 1 cup shredded part-skim mozzarella
  • ½ teaspoon dried oregano
  • 1 sheet frozen puff pastry, thawed
  • 1 tablespoon sugar
  • 2 medium onions, thinly sliced
  • 8 ounces broccoli rabe, trimmed and chopped
  • 3 tablespoons water
  • 1 tablespoon olive oil
  • 1 large clove garlic, minced
  • ⅛ to ¼ teaspoon red pepper flakes (optional)
  • ¼ teaspoon salt
  • ¾ cup part-skim ricotta
  • 1 cup shredded part-skim mozzarella
  • ½ teaspoon dried oregano
  • 1 sheet frozen puff pastry, thawed

Directions

Step 1.

Scatter the sugar over the bottom of a large skillet. Cook over medium heat until it melts and turns light amber, 4 to 5 minutes. Add the onions, toss to coat, and cook until deeply browned, 20 to 30 minutes, stirring in a splash of water if the pan goes completely dry. Remove the pan from the heat and set it aside.

Step 2.

Put the broccoli rabe and 3 tablespoons of water in a medium skillet over medium heat. Cover the skillet, and cook the broccoli rabe until it turns bright green, 2 minutes. Uncover the skillet, and cook until the water evaporates, 1 to 2 minutes. Add the oil, garlic, red pepper flakes (if using), and 1/8 teaspoon of the salt. Cook until the broccoli rabe is tender, 2 to 3 minutes. Remove the pan from the heat and set it aside.

Step 3.

Heat the oven to 400ºF. In a bowl, combine the ricotta, ¾ cup of the mozzarella, the oregano, and remaining 1/8 teaspoon of salt.

Step 4.

Unfold the pastry on a lightly floured surface. Cut it in half crosswise, dust each half with flour, and roll it into a 7- by 6-inch rectangle. Use a spatula to transfer each rectangle to a baking sheet. Brush all around the edges of the pastry with water, and fold the edges in by ½ inch, pinching to create a crust. Prick the center of the dough all over with a fork.

Step 5.

Spread the ricotta mixture over the dough, and top with the reserved onions and broccoli rabe and remaining ¼ cup of mozzarella. Bake until the pastry is puffed and golden brown, about 20 minutes. Cool the pizzas on a baking sheet for 10 minutes. Cut each into 8 wedges.

Tip: If you can’t find broccoli rabe, use broccolini. Or use Swiss chard or turnip greens and reduce the cooking time by a minute or two.

Nutrition (Per Serving)

  • 73 calCalories
  • 4 gProtein
  • 5 gCarbohydrates
  • 4 mgFat
  • 7 mgCholesterol
  • 99 mgSodium
  • 1 gDietary Fiber