
Delfina’s Broccoli Rabe Pizza

Makes: 3 pizzas (12 in. each); 24 slices
Time: 1 hour
- 10 oz. fresh mozzarella cheese packed in liquid
- 1⁄3 cup liquid from mozzarella container
- 1⁄4 cup packed coarsely shredded caciocavallo or parmesan cheese
- 1⁄4 cup each heavy whipping cream and buttermilk
- 1⁄2 tsp. kosher salt, divided
- 1 lb. (about 1 large bunch) broccoli rabe (rapini)
- 2 garlic cloves, well smashed
- 1⁄4 cup olive oil, plus more for drizzling over pizza
- About 1⁄4 tsp. red chile flakes, divided
- Freshly ground black pepper
- 3 balls room-temperature delfina’s Pizza dough (see preceding recipe)
- 1⁄3 cup black olives (oil-cured or Gaeta, soaked in water and drained if very salty), pitted and torn in half
1. Heat a pizza stone or baking sheet on lowest rack of oven at 550° (or as high as oven will go) for at least 30 minutes. With flat side of a chef’s knife, mash a third of the mozzarella into a pulverized mass. Dice remaining mozzarella into 1⁄2-in. cubes. In a medium bowl, mix both mozzarellas with mozzarella liquid, caciocavallo, cream, and buttermilk. Season with 1⁄4 tsp. salt.
2. Cut broccoli rabe into 1-in. sections, discarding tough lower stems.