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Pizza with Broccoli Rabe, Ricotta Salata, Grape Tomatoes, and Chili Flakes

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Servings: 1 personal-sized pizza
Author: Gretchen


  • 1 pizza dough ball (either basic pizza dough or 2-hour pizza dough is fine)
  • 3 ounces broccoli rabe
  • extra virgin olive oil
  • salt and pepper to taste
  • 5 to 6 grape tomatoes
  • 4 ounces mozzarella, cut into cubes
  • 1 ounce ricotta salata
  • chili flakes


Roast the broccoli rabe and halve the grape tomatoes:

  • Preheat the oven to 350 degrees Fahrenheit with your pizza stone inside. Line a baking sheet with parchment paper.
  • Toss the 3 ounces of broccoli rabe with enough olive oil to generously coat, along with salt and pepper to taste.
  • Arrange in a single layer on the baking sheet. Roast at 350 degrees Fahrenheit until tender, 10 to 15 minutes. As soon as the broccoli rabe is done, remove the baking sheet containing it from the oven and turn the heat up to 550 degrees Fahrenheit.
  • Cut the 5 to 6 grape tomatoes in half from top to bottom.

Prepare and bake the pizza:

  • Stretch the dough to an approximately 12” round. Brush with olive oil, then top with the 4 ounces of cubed mozzarella.
  • Arrange the roasted broccoli rabe evenly over the pizza. Top with the halved grape tomatoes.
  • Bake the pizza on the stone until the cheese is melted and the crust is golden-brown, turning once halfway through.
  • When the pizza is done, shave 1 ounce of ricotta salata on top. Sprinkle with chili flakes to taste.