Recently, Alicia and I met up with some friends on a sunny day in San Francisco and headed out to find a little neighborhood pizza joint called “Pizetta 211.” 2 hours later, and five pizzas later, we were all more than happy we had found the place and that got me thinking about other great places that were within striking distance from home that we could try. I think I’ve found our next destination, San Francisco’s own Delfina. Now I am a sucker for Broccoli in general, but broccoli pizza? You get out of here with that broccoli pizza. I love it! Below is a recipe (found in Sunset Magazine) for Delfina’s Broccoli Rabe Pizza – I’ll make sure to order one when we make the trip down and let you know if it lived up to my home version. I have a feeling it just might
Pizzeria Delfina’s dough, adapted for baking in a home oven, is the best we’ve ever tried―smooth and supple. The secret lies in how you stretch it. Pizzaiolo Anthony Strong demonstrates in the photos below left.
Delfina’s Broccoli Rabe Pizza
Also on MyRecipes.com
Makes: 3 (12-in.) pizzas, plus dough for 3 more pizzas Time: About 2 hours, plus rising time Note: You can use regular flour, but for a truly awesome crust, go for highprotein Italian “00” (fine-milled) flour.
- 1 tsp. fresh yeast
- 1½ tsp. extra-virgin olive oil
- 1 lb., 14 oz. (about 6 cups) “00” pizza flour, preferably Caputo*, or all-purpose flour
- 3 tbsp. kosher salt*
- 10 oz. fresh mozzarella packed in liquid
- 1/3 cup liquid from mozzarella container
- 1/4 cup shredded caciocavallo or parmesan cheese
- 1/4 cup each heavy cream and buttermilk
- 1/2 tsp. kosher salt, divided
- 1 lb. broccoli rabe (about 1 large bunch)
- 2 garlic cloves, well smashed
- 4 tbsp. olive oil
- About 1/4 tsp. red chile flakes
- Freshly ground black pepper
- 1/3 cup oil-cured black olives (soaked in water and drained if salty), pitted and torn in half
- Extra-virgin olive oil for drizzling
1. Put yeast, oil, and 2 cups plus 1 tbsp. cold tap water in bowl of a stand mixer and mix, using dough hook, on lowest speed 5 minutes, or until yeast has completely dissolved. Add flour and mix another 8 minutes.
2. Cover bowl loosely with a dampened towel and let dough rise 20 minutes.
3. Add salt and mix on low speed until incorporated and dissolved, 7 minutes.
4. Turn dough onto a lightly floured work surface and cut into 6 equal portions. Roll each into a tight ball. Place on a lightly floured tray.
5. Cover tightly with plastic wrap and let rise at least 4 hours at warm room temperature. Dough balls have risen properly when they are soft, pillowy, and full of air.
6. With flat side of a chef’s knife, mash a third of the mozzarella into a pulverized mass. Dice remaining mozzarella into 1/2-in. cubes. In a medium bowl, mix both mozzarellas with mozzarella liquid, shredded cheese, cream, and buttermilk. Season with 1/4 tsp. salt.
7. Cut broccoli rabe into 1-in. sections, discarding tough lower stems.
8. In a large frying pan over very low heat, cook garlic in oil, stirring often, until transparent, about 5 minutes. Add chile flakes and toast for a second, then add broccoli rabe. Stir in remaining 1/4 tsp. salt and several grinds of pepper.
9. Crank heat to medium-high and cook broccoli rabe, stirring, until liquid starts to evaporate and broccoli rabe is tendercrisp, 5 to 7 minutes.
10. Heat a pizza stone or baking sheet on lowest rack of oven at 550° (or as high as oven will go), at least 30 minutes.
11. Set 1 dough ball on a well-floured pizza peel or baking sheet and stretch into an 11- to 12-in. circle (see photos above).
12. Spread about 2/3 cup cheese mixture over dough. Top with 1/2 cup broccoli rabe, a pinch of chile flakes, and 2 tbsp. olives.
13. Shove pizza onto stone. Bake 5 to 6 minutes, or until puffy and browned. Drizzle with oil. Repeat with 2 dough balls and toppings (top remaining 3 differently or freeze).
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