• 4servings
  • 40minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, E
MineralsNatrium, Chromium, Calcium, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. All-purpose flour, for work surface

  2. 1 pound homemade or store-bought pizza dough, divided

  3. 2 Yukon Gold potatoes, very thinly sliced

  4. 2 shallots, very thinly sliced crosswise

  5. 2 tablespoons extra-virgin olive oil

  6. Coarse salt and ground pepper

  7. 1/2 bunch broccoli rabe (about 1/2 pound), trimmed, cut crosswise into 1 1/2-inch pieces

  8. 3 ounces sliced pepperoni

  9. 6 ounces manchego cheese, grated (2 1/2 cups)

Instructions Jump to Ingredients ↑

  1. Photo: Con Poulos Preheat oven to 500 degrees, with racks in middle and lower thirds. On a lightly floured surface, roll dough into two 14-inch ovals and transfer to two parchment-lined rimmed baking sheets. In a large bowl, toss potatoes and shallots with 2 teaspoons oil and season with salt and pepper. Arrange potatoes and shallots on dough, leaving a 3/4-inch border. Brush borders with 2 teaspoons oil and bake 5 minutes.

  2. In bowl, toss broccoli rabe with 2 teaspoons oil and season with salt and pepper. Remove sheets from oven and top pizzas with broccoli rabe and pepperoni. Return sheets to oven, rotating, and bake 5 minutes. Top each pizza with cheese and bake until cheese is melted and crust is deep golden brown, 3 minutes. Serve immediately.


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