Pizza with Broccoli Rabe, Ricotta, and Olives

1. Preheat Oven

Preheat your oven to 500°F (or 450°F if using a broiler drawer). Place a pizza stone or an inverted rimless baking sheet in the oven. Allow the oven to heat for at least 45 minutes.

2. Rest Pizza Dough

Allow the pizza dough to rest at room temperature for approximately 30 minutes to become more pliable and easier to shape.

3. Prepare Broccoli Rabe

In a large skillet, heat ¼ cup of extra-virgin olive oil over medium heat. Add the smashed garlic cloves and a pinch of red chile flakes. Cook until the garlic is golden brown, about 2-3 minutes. Add the trimmed broccoli rabe and a pinch of kosher salt, sautéing until tender, about 5-7 minutes.

4. Shape and Top Pizza

Dust a baking sheet with fine cornmeal. Shape one ball of dough into a 12-inch round on the prepared sheet. Spread half of the sautéed broccoli rabe over the dough, scatter the thinly sliced Kalamata olives, and dollop fresh ricotta on top. Drizzle with extra-virgin olive oil and sprinkle with coarse sea salt.

5. Bake Pizza

Transfer the pizza onto the preheated pizza stone or baking sheet. Bake for 3 minutes, then broil for another 2-4 minutes until the crust is golden and toppings are sizzling. If not using a broiler, bake for 10-20 minutes or until the crust is cooked as desired. Repeat with the second dough ball for the second pizza.