Found myself with a spelt pizza crust from Berlin Bakery, a big bunch of fresh broccoli rabe and a bag of pecans, so I made this delicious pizza, vegan version. You can always grate some Romano cheese over the top once it is out of the oven or throw some crumbled goats milk feta on top before baking. Both additions would compliment the flavors of this dish.
Serve with a salad of baby arugula, sprouted fresh lentils, avocado and a sharp golden balsamic vinaigrette. Nothing speaks love like feeding yourself and others great food.
Broccoli Rabe Pizza
Serves 8
1 Berlin Bakery Spelt pizza crust
1 bunch broccoli rabe, ends trimmed and leaves washed
3 cloves garlic, minced
1 onion, chopped
2 tablespoons plus 1 teaspoon extra virgin olive oil
1 tablespoon of Braggs Aminos or sea salt to taste
1/3 cup pecans, chopped
1. Pre-heat oven to 425 F.
2. Pour a half inch of water into a large skillet and place the broccoli rabe in the skillet.
Cover and simmer until tender, about 7- 10 minutes. Drain in a colander and run under cool water to stop the cooking. Squeeze liquid from rabe, set on a cutting board and chop.
3. Meanwhile, heat 2 tablespoons of the oil in the skillet and saute the onion and garlic until tender, about 3 minutes. Turn off the heat and toss in the rabe, mixing well to combine the flavors. Add the Braggs Aminos or salt to taste,
4. Distribute the remaining oil around the top of the pizza crust especially around the outer edges. Place the rabe on top the crust and finally the pecans.
5. Bake for 12 minutes or until crust is crisp and edges browned.
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