Last month's supper club theme was Green, Potatoes & Guinness in honor of St. Patrick's Day. However by the time the day rolled around I had no clue what to make...none what so ever. So I do what every pretend famous chef does, I turned to my trusty yet to make recipe folder and stumbled upon a recipe for broccoli rabe, potato and rosemary pizza. Decision made! 2 of the 3 ingredients and I was convinced this was a healthy, and fancy, pizza. Of course by the time I went to the store I didn't have the ingredients written down so I went off of memory and ended up leaving the store with a bag of frozen broccoli, a few yukon gold potatoes, shredded mozzarella cheese and fresh pizza dough. While I had hopes of some fancy pizza, I ended up with a very budget, but still impressive and tasty, alternative.
- pizza dough (whole wheat), already rolled out, or uncooked pizza crust (1)
- yukon gold potato (2, large and sliced)
- crushed red pepper flakes (1/4 teaspoon or more depending on your desired hotness level)
- olive oil
- broccoli florets (frozen, 1/4 to 1/2 cup, then chop)
- garlic cloves (several cloves, minced)
- mozzarella cheese (about 4-6 ounces)
- italian or basil seasoning
Preheat oven to 375 F.
Toss sliced potatoes with 1 tablespoon of olive oil and a little salt, then arrange in one later on a greased baking tray. Bake until potatoes turn a golden brown, about 15 minutes.
Increase oven to 475 F.
Meanwhile boil a pot of salted water, add broccoli florets and cook for several minutes. Drain and cool and then chop into smaller pieces. Let the broccoli throughly dry so it does not get soggy on the pizza.
In a large skillet, sautee minced garlic and red pepper flakes in 1 tablespoon of olive oil for 1 minute. Add the broccoli and saute for another two minutes. Remove from heat and season with salt if necessary.
Roll out the pizza dough (or set out the uncooked pizza crust) and place on a pizza baking stone. Lightly brush pizza crust with olive oil.
Sprinkle mozzarella cheese over crust. Next arrange one layer of potatoes and broccoli. Add more mozarrela cheese on top. Sprinkle some basil or italian seasoning over each pizza.
Bake until crust is golden brown and cheese is bubbly, about 15 minutes.
Before serving, sprinkle with freshly ground black pepper and drizzle with olive oil.