Semolina Pizza with Broccoli Rabe & Feta Cheese
I first tried this pizza at Aunt Butchie’s house in Staten Island, NY. The combination of flavors was amazing, and the taste of the dough with the semolina flour was a beautiful accompaniment. This is worth a try!
Semolina Pizza Dough (See recipe)
1 Bunch Broccoli Rabe, Stems Trimmed, Chopped in 2” Sections
2 Tbsp. Olive Oil, 1 Garlic Clove, Chopped & 1 Tsp. Salt
¼ Cup Feta Cheese, Crumbled
½ Cup Mozzarella Cheese, Sliced Thin
¼ Cup Green Olives, Sliced & ¼ Cup Almonds, Sliced
Broccoli Rabe: In a large pot of boiling salted water, add the broccoli rabe and simmer for approx. 3 minutes. Transfer the broccoli rabe into a bath of ice water to cool. When the broccoli rabe is cooled, drain and set aside. In a saucepan over medium heat, add the olive oil and chopped garlic. Heat for approx. 1 minute, until the garlic is light brown. Add the broccoli rabe. Heat through and add the salt to taste. Pizza: Split pizza dough into 2 equal parts. Save one for another meal or double the rest of the ingredients and make 2 pizzas. Place pizza dough on a well floured surface and stretch into a round shape, rotating dough as it’s being pressed until it is stretched into a 12” circle. Place dough in a well greased baking pan. Spread the cooked broccoli rabe on the pizza in a thin layer, leaving a ½” border around the perimeter of the pizza. Top with the sliced mozzarella, crumbled feta, sliced green olives and sliced almonds. Bake in a preheated convection oven at 425 degrees for 9 minutes, or in a regular oven until golden brown (approx. 12-15 minutes). Remove from the oven. Slice and serve immediately.