Broccoli Rabe and White Bean Pizza

Name: Broccoli Rabe and White Bean Pizza
Prep time: 34 min
Cook time: 25 min
Total time: 59 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 15 oz can (425 g) canned cannellini beans, drained and rinsed (about 1½ cups / 250 g drained); 2 cloves (8 g) garlic cloves, peeled and roughly chopped; 2 tbsp (30 ml) extra-virgin olive oil; 1 tbsp (15 ml) fresh lemon juice; 2 tbsp (30 ml) water, cold; ¼ tsp (½ g) red chili flakes; ½ tsp (3 g) fine sea salt; 12 oz (340 g) broccoli rabe (rapini), bottom 1 inch (2.5 cm) of stems trimmed off and any thick, woody stems halved lengthwise; 3 quarts (2800 ml) water for blanching; 1 tbsp (17 g) kosher salt, for the blanching water; 2 tbsp (30 ml) extra-virgin olive oil; 3 cloves (12 g) garlic cloves, thinly sliced; ¾ tsp (1½ g) red chili flakes, plus extra for serving if you like heat; 1 lb (450 g) pizza dough (vegan), at room temperature, divided into 2 equal balls (225 g each); 2 tbsp (16 g) all-purpose flour, for dusting the counter; 2 tbsp (18 g) fine cornmeal or semolina, for dusting the peel; 1 tbsp (15 ml) extra-virgin olive oil, for brushing the crust edges; freshly ground black pepper, to taste, for finishing (optional)

From the MyKitchenBank Kitchen

A vegan Italian-style pizza with a garlicky cannellini bean spread in place of cheese, topped with blanched and sautéed broccoli rabe, chili flakes, and a crisp, blistered crust. Pleasantly bitter, creamy, and spicy.

Prep: 34 min
Cook: 25 min
Wait: 28 min
Total: 1 hr 27 min
Makes: 2 twelve-inch pizzas (8 slices)

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Ingredients

4 servings

For the white bean spread
15 oz can (425 g) canned cannellini beans, drained and rinsed (about 1½ cups / 250 g drained)
2 cloves (8 g) garlic cloves, peeled and roughly chopped
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) fresh lemon juice
2 tbsp (30 ml) water, cold
¼ tsp (0.5 g) red chili flakes
½ tsp (3 g) fine sea salt
For the broccoli rabe
12 oz (340 g) broccoli rabe (rapini), bottom 1 inch (2.5 cm) of stems trimmed off and any thick, woody stems halved lengthwise
3 quarts (2800 ml) water for blanching
1 tbsp (17 g) kosher salt, for the blanching water
2 tbsp (30 ml) extra-virgin olive oil
3 cloves (12 g) garlic cloves, thinly sliced
¾ tsp (1.5 g) red chili flakes, plus extra for serving if you like heat
For the pizza
1 lb (450 g) pizza dough (vegan), at room temperature, divided into 2 equal balls (225 g each)
2 tbsp (16 g) all-purpose flour, for dusting the counter
2 tbsp (18 g) fine cornmeal or semolina, for dusting the peel
1 tbsp (15 ml) extra-virgin olive oil, for brushing the crust edges
freshly ground black pepper, to taste, for finishing (optional)

Equipment (7)

Pizza stone, baking steel, or heavy baking sheet (about 13×18 inches / 33×46 cm)
Pizza peel or rimless baking sheet for transferring pizzas
Large pot (at least 4 quarts / 4 L)
12-inch (30 cm) skillet or sauté pan
Food processor or high-powered blender
Colander and clean kitchen towel
Pizza cutter or sharp knife

Steps

Before you start

Take the pizza dough out of the fridge and let it come to room temperature for at least 30 minutes (it is much easier to stretch). Check the label to confirm it contains no dairy, eggs or honey if you need it fully vegan.
Put a pizza stone, baking steel, or a heavy rimless baking sheet turned upside down on the upper-middle oven rack before you preheat. It needs a full 45 minutes at temperature for a crisp crust.
Read the timing: the oven preheat overlaps with making the topping and spread, so start the oven first.
Have a large bowl of cold water or a sink of cold running water ready for stopping the broccoli rabe from cooking after blanching.

1
Preheat and rest doughOven 500°F / 260°C
- Arrange an oven rack in the upper-middle position, set a pizza stone, steel, or upside-down heavy baking sheet on it, and preheat to 500°F (260°C) for at least 45 minutes.
- Set the dough balls on a lightly floured plate, cover with a clean towel, and leave at room temperature while you make the topping.
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Ready when: Oven reads 500°F (260°C) and the baking surface has heated for 45 minutes in total
Tip: A baking surface that is not fully hot gives a pale, floppy crust. Do not skip the full preheat.
2
Blanch broccoli rabe
- Bring the water to a rolling boil in a large pot over high heat and stir in the kosher salt.
- Add the trimmed broccoli rabe and cook for 2 minutes, pushing it under the water with tongs.
- Lift it into a colander and rinse under cold running water for about 30 seconds to stop the cooking.
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Ready when: Stems are bright green and just tender when pierced with a knife tip, with the leaves wilted
Tip: Blanching in well-salted water mellows the bitterness. Do not cook it longer or it will turn olive-drab and mushy.
3
Dry and chop
- Gather the blanched broccoli rabe into a clean towel and squeeze firmly to remove as much water as you can.
- Chop into 2-inch (5 cm) pieces.
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Ready when: The chopped rabe feels damp, not wet, and no water drips when squeezed
Tip: Excess water will make the pizza soggy in the middle.
4
Sauté with garlic and chili
- Heat the 2 tablespoons oil in the 12-inch skillet over medium heat for 1 minute.
- Add the sliced garlic and ¾ teaspoon chili flakes and stir for 1 to 2 minutes until fragrant and pale golden at the edges.
- Add the chopped broccoli rabe and cook, tossing often, for 3 minutes until glossy and the edges just start to crisp.
- Transfer to a plate and let cool slightly.
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Ready when: Garlic is pale golden and fragrant (not brown), and the rabe is glossy and coated in oil
Tip: If the garlic darkens to brown, it will taste bitter. Lower the heat or add the rabe sooner.
5
Blend bean spread
- In a food processor, combine the drained cannellini beans, chopped garlic, 2 tablespoons oil, lemon juice, water, ¼ teaspoon chili flakes, and fine sea salt.
- Blend for 1 to 2 minutes, scraping down the sides once, until smooth and spreadable.
- Taste and add a pinch more salt if needed.
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Ready when: Smooth, thick, and spreadable like hummus, with no visible bean pieces
Tip: If it is too stiff to spread, blend in 1 more tablespoon of water at a time.
6
Stretch the dough
- On a lightly floured counter, press one dough ball into a flat disc, leaving the outer 1 inch (2.5 cm) edge untouched.
- Stretch gently, turning and pulling, into a 12-inch (30 cm) round about ¼ inch (6 mm) thick.
- Repeat with the second ball, cover it with a towel, and set aside.
- Dust a peel or rimless baking sheet generously with cornmeal.
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Ready when: The dough round is even in thickness with a slightly puffy rim, and it slides freely on the peel
Tip: If the dough springs back, cover it and rest it for 5 minutes, then stretch again. Do not use a rolling pin, which flattens the air bubbles.
7
Top and bake first pizzaOven 500°F / 260°C
- Place the first dough round on the cornmeal-dusted peel.
- Spread half of the bean spread (about ½ cup) over it, leaving a 3/4-inch (2 cm) border.
- Scatter half of the sautéed rabe on top and brush the border with ½ tablespoon oil.
- Give the peel a quick shake to check it slides, then transfer the pizza onto the hot stone.
- Bake at 500°F (260°C) for 8 to 10 minutes.
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Ready when: Crust is deep golden with charred spots, and the bottom is firm and crisp when lifted with a spatula
Tip: Assemble quickly, as the longer a topped pizza sits, the more likely it is to stick to the peel.
8
Top and bake second pizzaOven 500°F / 260°C
- Let the oven recover for 1 to 2 minutes, then repeat the process with the second dough round on a re-dusted peel: the remaining bean spread, remaining rabe, and the remaining ½ tablespoon oil on the border.
- Bake for 8 to 10 minutes.
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Ready when: Crust is deep golden with charred spots and the bottom is crisp
Tip: Keep the first pizza on a wire rack, not a flat plate, so the bottom stays crisp.
9
Rest, finish, and slice
- Move each pizza to a cutting board and let rest for 3 minutes.
- Finish with freshly ground black pepper and extra chili flakes if you like.
- Slice each into 4 wedges and serve hot.
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Ready when: The bean layer is set and the slices hold their shape

Good to know

Tips

Squeeze the blanched rabe really dry. Moisture is the main reason this topping turns soggy.
Use a thin layer of bean spread. It thickens as it bakes, and too much makes the center heavy.
A pizza steel gives the crispest crust; a stone is good, and an inverted heavy baking sheet works well too.
Finish with a drizzle of good olive oil and a squeeze of lemon for a bright contrast to the bitter greens.

Make ahead

"The bean spread keeps in an airtight container in the fridge up to 4 days. The blanched, squeezed rabe can be refrigerated up to 2 days before sautéing. Bring the spread to room temperature before using."

Storage & reheating

"Room temperature: up to 2 hours. Fridge: store cooled slices in an airtight container up to 3 days. Freezer: wrap individual slices well and freeze up to 2 months. Reheat slices on a baking sheet in a 400°F (200°C) oven for 6 to 8 minutes, or in a dry skillet over medium heat, covered, for 4 minutes, until the crust is crisp."

Substitutions

broccoli rabe (rapini) → broccolini or lacinato kale. Broccolini is milder and needs the same 2-minute blanch; kale should be blanched for 3 minutes and squeezed dry.
canned cannellini beans → great northern beans or butter beans. Both blend into a similarly creamy spread.
red chili flakes → 1 teaspoon Calabrian chili paste. Stir into the garlic oil in place of flakes for a fruitier heat.
fine cornmeal or semolina → semolina flour or extra all-purpose flour. Semolina releases the dough well; all-purpose flour will brown and taste slightly burnt at 500°F.