Broccoli Rabe and Cheese Pizza

Broccoli Rabe and Cheese Pizza Photo: Leigh Beisch


  • 1 pound broccoli rabe (or broccoli)
  • 3 cups water
  • 1 tablespoon cornmeal
  • 1 (10-ounce) can refrigerated pizza crust dough
  • 1 1/2 cups light tomato-and-basil pasta sauce (such as Classico)
  • 1 cup grated mozzarella cheese
  • 1 cup (4 ounces) freshly grated Parmesan cheese


1. Preheat oven to 400°.

2. Remove and discard tough ends from broccoli rabe stems; coarsely chop stems, leaves, and florets.

3. Bring 3 cups water to a boil in a large nonstick skillet. Add broccoli rabe; cook 2 minutes or until tender. Drain and rinse with cold water. Dry on paper towels.

4. Sprinkle baking sheet with cornmeal. Unroll dough onto baking sheet; pat into a 12- x 14-inch rectangle. Top with sauce, broccoli rabe, and cheeses. Bake at 400° for 15 minutes or until crust is lightly browned. Sprinkle the floor of the oven with water 2-3 times to create steam for a crispier crust.

Note: Nutritional analysis includes Sugars 5g.

    High in calcium (225 mg); RDA for women ages 19 to 50 is 1,000 mg. Prep: 10 minutes; Cook: 18 minutes. This pizza provides a hefty chunk of a woman's daily calcium requirement, so enjoy it without the guilt.
  • Yield: 8 servings (serving size: 2 slices)

Nutritional Information

Calories per serving: 224
Fat per serving: 8g
Saturated fat per serving: 4g
Monounsaturated fat per serving: 2g
Polyunsaturated fat per serving: 1g
Protein per serving: 13g
Carbohydrate per serving: 25g
Fiber per serving: 1g
Cholesterol per serving: 20mg
Iron per serving: 2mg
Sodium per serving: 683mg
Calcium per serving: 225mg

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