Broccoli Rabe Pizza

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Let’s talk pizza. Not just any pizza, but the kind that transports you to your favorite pizzeria with just one bite. For me, that place is Pizzeria Delfina in San Francisco, and their broccoli rabe pizza is the stuff of dreams. Now, thanks to this recipe, you can bring a slice of that magic right into your own kitchen.

There’s something truly special about the combination of tender broccoli rabe, creamy cheese, and a perfectly crisp crust. It’s a flavor profile that hits all the right notes—savory, slightly bitter, and oh-so-satisfying. And the best part? You don’t need to hop on a plane to enjoy it.

Making your own broccoli rabe pizza may seem like a daunting task, but fear not, fellow home cook. With a few simple ingredients and a bit of patience, you’ll be well on your way to pizza perfection. Plus, there’s something incredibly satisfying about crafting your own pizza from scratch.

The key to success lies in the details. Start with a stellar pizza dough—homemade or store-bought, the choice is yours. Then, top it with a generous helping of sautéed broccoli rabe, garlic, and your favorite cheese. Pop it in the oven until the crust is golden brown and the cheese is bubbling, and voilà! You’ve got yourself a homemade masterpiece.

When it comes to storing any leftover pizza (if there are any, that is), simply place it in an airtight container and refrigerate. It’ll keep well for a few days, ready to be reheated for a quick and delicious meal.

So, what are you waiting for? Channel your inner pizzaiolo and whip up a batch of this Broccoli Rabe Pizza. With its irresistible flavors and homemade charm, it’s sure to become a new favorite in your household.

If you are adventurous in the kitchen, try making your own pizza sauce and pizza crust with some of these fabulous recipes!


Broccoli Rabe Pizza

Broccoli Rabe Pizza

  • Author: Sunset
  • Prep Time: 2:15
  • Cook Time: :06
  • Total Time: 2:21
  • Yield: 3 1x
  • Category: Pizza
  • Method: Oven
  • Cuisine: Italian


Units Scale


  • 1 tsp. fresh yeast
  • 1 1/2 tsp. extra-virgin olive oil
  • 1 lb., 14 oz. (about 6 cups) “00” pizza flour, preferably Caputo*, or all-purpose flour
  • 3 tbsp. kosher salt*


  • 10 oz. fresh mozzarella packed in liquid
  • 1/3 cup liquid from mozzarella container
  • 1/4 cup shredded parmesan cheese
  • 1/4 cup each heavy cream and buttermilk
  • 1/2 tsp. kosher salt, divided
  • 1 lb. broccoli rabe (about 1 large bunch)
  • 2 garlic cloves, well smashed
  • 4 tbsp. olive oil
  • About 1/4 tsp. red chile flakes
  • Freshly ground black pepper
  • 1/3 cup oil-cured black olives (soaked in water and drained if salty), pitted and torn in half
  • Extra-virgin olive oil for drizzling


Make Dough

  1. Put yeast, oil, and 2 cups plus 1 tbsp. cold tap water in bowl of a stand mixer and mix, using dough hook, on lowest speed 5 minutes, or until yeast has completely dissolved. Add flour and mix another 8 minutes.
  2. Cover bowl loosely with a dampened towel and let dough rise 20 minutes.
  3. Add salt and mix on low speed until incorporated and dissolved, 7 minutes.
  4. Turn dough onto a lightly floured work surface and cut into 6 equal portions. Roll each into a tight ball. Place on a lightly floured tray.
  5. Cover tightly with plastic wrap and let rise at least 4 hours at warm room temperature. Dough balls have risen properly when they are soft, pillowy, and full of air.


  1. 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, shredded cheese, cream, and buttermilk. Season with 1/4 tsp. salt.
  2. Cut broccoli rabe into 1-in. sections, discarding tough lower stems.
  3. In a large frying pan over very low heat, cook garlic in oil, stirring often, until transparent, about 5 minutes. Add chile flakes and toast for a second, then add broccoli rabe. Stir in remaining 1/4 tsp. salt and several grinds of pepper.
  4. Crank heat to medium-high and cook broccoli rabe, stirring, until liquid starts to evaporate and broccoli rabe is tendercrisp, 5 to 7 minutes.

Make Pizza

  1. Heat a pizza stone or baking sheet on lowest rack of oven at 550° (or as high as oven will go), at least 30 minutes.
  2. Set 1 dough ball on a well-floured pizza peel or baking sheet and stretch into an 11- to 12-in. circle.
  3. Spread about 2/3 cup cheese mixture over dough. Top with 1/2 cup broccoli rabe, a pinch of chile flakes, and 2 tbsp. olives.
  4. Shove pizza onto stone. Bake 5 to 6 minutes, or until puffy and browned. Drizzle with oil. Repeat with 2 dough balls and toppings (top remaining 3 differently or freeze).


  • Make ahead: Chill dough balls overnight or freeze up to 2 weeks (let come to room temperature before stretching).
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