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Kitchen Notebook

September 26, 2016

Pesto Pizza with Burrata and Broccoli Rabe

30 Mins

Prep Time: 30 minutes

Serves 2


  • 1/2 pound Broccoli Rabe, stems trimmed
  • 1 Pizza Dough
  • 2 Tbsp. Pesto (store bought or home made)
  • 1 Burrata, cut into chunks
  • 1 Roma Tomato, cored and sliced thinly
  • 2 Tbsp. chopped Oregano leaves
  • Ice
  • Cornmeal or Olive Oil
  • Salt to taste

Bring a large pot of salted water to a boil over a high flame. Blanch the broccoli rabe for 3 minutes and then remove it to a large bowl filled with ice water until cool. Gently squeeze out any excess water and set aside.

Preheat the oven to 450 degrees. Coat a baking sheet or pizza pan with a thin layer of olive oil or a dusting of cornmeal. On a clean working surface dusted with flour, gently stretch the pizza dough to fit your pan, roughly a 12" circle or 10" x 6" rectangle will do. Gently place dough in the pan.

Spread the pesto onto the dough evenly, leaving room for a border crust. Top with the burrata and then the broccoli rabe and tomato. Season with a pinch of salt and place in the oven until the cheese is bubbling and the crust is golden brown. Garnish with the oregano and cut into 4.

30 Mins Broccoli Rabe Cheese Italian Mozzarella Pesto Pizza Recipe Tomato Veg

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30 Mins Broccoli Rabe Cheese Italian Mozzarella Pesto Pizza Recipe Tomato Veg

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