🍽️ Recipe: Nonna Pia’s Stacked Broccoli Rabe Pizza

🍕 Nonna Pia’s Stacked Broccoli Rabe Pizza – A Rustic Italian Feast

When Nonna Pia found a mound of bitter-sweet broccoli rabe at the market, she knew exactly what to do: turn it into her famous Stacked Broccoli Rabe Pizza. Imagine a crispy, golden crust piled high with garlicky, tender-tipped greens, savory Italian sausage, tangy provolone, and a drizzle of fragrant olive oil. Every bite is a celebration of contrasts—earthy and bright, crunchy and melty—that epitomizes her love for simple ingredients transformed into something extraordinary.

This isn’t your average pizza night—it’s a family tradition. Nonna would start early, blanching the broccoli rabe to soften its bite while coaxing out its natural sweetness, then sautéing it with garlic and crushed red pepper until it sang with flavor. She’d roll out her homemade dough, scatter on spicy sausage and ribbons of provolone, and then lovingly “stack” the greens in the center, leaving the edges of cheese to blister and brown. Pulled hot from the oven, it crackles under your fork and begs to be eaten right away, slice after glorious slice.

Gather around the table, slice into that glorious mound of green, and taste the warmth of Nonna’s kitchen. This pizza is more than a meal—it’s a reminder that with a little care and creativity, even everyday vegetables can become the centerpiece of a feast.

🍽️ Recipe: Nonna Pia’s Stacked Broccoli Rabe Pizza

Ingredients (Makes one 12–14″ pizza):

• For the dough:
  • 2¼ tsp active dry yeast (1 packet)
  • 1¼ cups warm water (100–110°F)
  • 3 cups all-purpose flour, plus more for dusting
  • 1 tsp salt
  • 1 tbsp olive oil
• For the topping:
  • 1 large bunch broccoli rabe, trimmed and cut into 2″ pieces
  • 2 cloves garlic, thinly sliced
  • Pinch of crushed red pepper flakes
  • Salt and pepper, to taste
  • 8 oz Italian sausage, casings removed and crumbled
  • 6 oz provolone cheese, sliced or shredded
  • 2 tbsp olive oil, divided
  • Optional: grated Parmesan for finishing

Instructions:

1. Prepare the dough:
   • In a bowl, combine warm water and yeast; let sit 5 minutes until foamy.
   • In a large bowl, whisk flour and salt. Add yeast mixture and olive oil; stir until a shaggy dough forms.
   • Knead on a floured surface for 8–10 minutes until smooth and elastic.
   • Place in a lightly oiled bowl, cover, and rise 1–1.5 hours until doubled.
2. Blanch and sauté broccoli rabe:
   • Bring a pot of salted water to a boil. Blanch broccoli rabe 2 minutes, drain, and shock under cold water.
   • In a skillet, heat 1 tbsp olive oil over medium. Add garlic and red pepper flakes; cook until fragrant.
   • Add broccoli rabe, season with salt and pepper, and sauté 4–5 minutes. Set aside.
3. Cook the sausage:
   • In the same skillet, brown the crumbled sausage until cooked through. Drain any excess fat.
4. Assemble the pizza:
   • Preheat oven to 500°F (or highest setting) with a pizza stone or overturned baking sheet inside.
   • Punch down dough, shape into a 12–14″ round on a floured peel or parchment. Drizzle 1 tbsp olive oil over the surface.
   • Distribute sausage evenly, arrange provolone around the edges, leaving the center free.
   • Pile the sautéed broccoli rabe in the center, creating a “stack.”
5. Bake:
   • Slide pizza onto the hot stone or sheet. Bake 10–12 minutes until crust is blistered and cheese is melted.
6. Finish and serve:
   • Remove, drizzle with a little extra olive oil, and sprinkle with Parmesan if desired. Slice and enjoy immediately.