Charred broccoli rabe, Parmesan, Pecorino Romano, and a healthy number of anchovy fillets pack a savory punch.
The broccoli rabe topping is charred quickly in a skillet, right in the outdoor pizza oven as it heats up for baking the pies.Umami-rich Parmesan, Pecorino, and anchovies balance the sweet acidity of the simple tomato sauce and the bitterness of rabe, without the need for mozzarella.
One thing I sought to do with these composed pizza recipes for outdoor ovens was look for ways to use the high heat of the oven for things other than just baking the pizza. For this recipe, as well as theone, my goal was to use the oven for some of the pre-bake topping prep while it heated up for firing pies. In this case, I wanted to get serious char on some broccoli rabe, a process that adds complex flavor to bitter greens like rabe, while also helping to temper some of their bitterness.
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