Comments on: pizza with broccoli rabe and roasted onions

By: Chris

Chris — Sun, 25 Oct 2009 12:21:24 +0000

I made this last night with a double recipe of Really Simple Pizza Dough and just had a slice for breakfast! Mmm. Very refined pizza with the addition of herbs. I used fresh mozzarella instead of shredded. The dough turned out a little thick, so I will probably use only one serving next time, and may look for a recipe that incorporates some sweetener (perhaps your wine+honey combination). I do not have a pizza peel, so I took your advice from 10 tips and made the pizza on a cornmeal-dusted wax sheet before transferring it to the pre-heated pizza stone in the oven. I over-cornmealed a bit this time so I will keep that in mind the next. Fabulous!

By: Yao

Yao — Tue, 31 Mar 2009 21:28:42 +0000

Long-time reader, first-time poster here:

My boyfriend and I made this last weekend, and it was spectacular. I don’t know why it took us so long to decide to make our own pizzas, but I can’t think of a better starting place than this. Now we’re off to try all the other pizza recipes on your site. Thanks!

By: chingonja

chingonja — Sun, 15 Mar 2009 04:01:26 +0000

Made it tonight, added some mustard greens in with the rabe, and subbed some habanero jam for the red pepper flakes. Also, put chunks of pecorino on top. A lot going on on that pizza, but it tasted pretty yummy. Thanks for the recipe!

By: monalisa50ff

monalisa50ff — Thu, 08 Jan 2009 18:43:00 +0000

Herzliche Grüße aus Gera, Germany…
leider kann ich zu wenig Englisch reden und schreiben. Diese website finde ich sehr schön. Die fotos sind sehr gut. Sie machen appetit. Ich werde ab und zu schauen und dabei etwas Englisch lernen.

Happy New Years sendet Kerstin Jecke (Monalisa50ff)

By: kiki

kiki — Thu, 08 Jan 2009 15:25:32 +0000

I made this last night and it was delicious! I could not find rabe, so I subsituted collard greens and it turned out great! Thanks SK!!

By: binod

binod — Tue, 06 Jan 2009 07:51:01 +0000

I love home made pizza.

By: Justine

Justine — Wed, 31 Dec 2008 09:22:50 +0000

Yum! I freaking LOVE broccoli Rabe! Definitely gonna try this one out! Thanks a bunch of rapini!

By: James

James — Tue, 30 Dec 2008 21:25:05 +0000

I wholeheartedly agree with adrienne and genderoles on blanching rapini. It really cuts the bitterness, and can easily be lightly sauteed afterward. What you’re left with is mild and flavourful enough to be used by itself as a sandwich filling… try it!

By: deb

deb — Tue, 30 Dec 2008 18:18:12 +0000

You can actually freeze it at any point -- before the first rising, after you deflate the first rising and before you let it puff up a second time, or even after you roll it out. The only thing that matters is that you let it fully defrost and then continue where you left off. I've got more pizza tips in this post.

By: Sara

Sara — Tue, 30 Dec 2008 18:12:16 +0000

Any advice on making pizza dough ahead and freezing it? I sometimes buy Trader Joes doughs and stick them in the freezer. Seems it should be just as easy to do the same with home made, but I’m not sure at what point in the process to freeze it! Thanks!