Broccoli Rabe and Cherry Tomato Pizzettas

By Marge Perry & David Bonom
Individual size pizzas topped with creamy mozzarella, bitter broccoli rabe and sweet golden garlic make a robustly flavorful, impressive focus for a meatless meal.
  • Course: Appetizer


  • active dry yeast
  • bunch broccoli rabe
  • Crushed red pepper flakes
  • Extra Virgin Olive Oil
  • For the dough:
  • For the topping:
  • Fresh mozzarella cheese
  • garlic cloves
  • grape tomatoes
  • grated Parmigiano-Reggiano cheese
  • olive oil
  • ricotta cheese
  • Salt
  • sugar
  • warm water


  1. For the dough, combine the water, yeast, oil, sugar and salt in a small bowl and let stand until slightly foamy, about 5 minutes. Place flour in a second bowl and pour in the yeast mixture. Stir together to for a rough dough then turn out onto a lightly floured surface. Knead the dough until smooth and elastic, about 6-8 minutes. Transfer the dough to an oiled bowl, cover and allow to rise in a warm place (about 85°F) until doubled in size, about 1-1 1/2 hours.
  2. While the dough rises, bring a large pot of salted water to a boil. Add the broccoli rabe, return to a boil and cook 2 minutes
  3. Preheat the oven to 425°F.
  4. Deflate the dough by pressing down on it and divide it into 6 equal pieces and shape each into a bowl. Working one piece of dough at a time, roll out it out on a lightly floured surface into an 8-inch circle. Repeat with the remaining dough. Divide the dough between two large baking sheets. Brush the tops of each with the remaining oil. Top each with the ricotta cheese mixture and spread it evenly over the dough leaving a 1/2-inch to 3/4-inch border around the edge. Top with the broccoli rabe, mozzarella and grape tomato halves.
  5. Bake the pizzettas, rotating the pans up and down and front to back at least once, until the crusts are lightly browned and the cheese has melted, about 14-15 minutes. Remove from the oven and let rest 3 minutes before cutting each into wedges.