Categories: Meals
Ingredients
- Cornmeal, for dusting
- 1 lb. pizza dough
- 2 garlic cloves, thinly sliced
- 1 small golden potato, very thinly sliced
- 1/2 small red chile, thinly sliced
- 3 tbsp. olive oil
- Kosher salt and black pepper
- 1/2 small bunch broccoli rabe, thick stems discarded and leaves separated
- 3 oz. mozzarella, coarsely grated
- 2 tbsp. grated pecorino, plus more for serving
- 1 lemon
- 2 small hearts romaine lettuce, halved lengthwise
Directions
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Heat oven to 475. Dust baking sheet with cornmeal. Shape dough into 16-inch long oval or rectangle and place on prepared baking sheet.
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In a large bowl, toss garlic, potato and chile with 1 tbsp. oil and 1/4 tsp each salt and pepper. Add broccoli rabe, drizzle with 1 tbsp. oil and toss to combine.
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Scatter vegetables over pizza dough and top with mozzarella and pecorino. Transfer to oven, reduce temp to 425 and bake 12 minutes. Finely grate zest of lemon over pizza and continue baking until potato is tender and crust is golden brown, 8 to 10 minutes more.
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Meanwhile, place romaine on platter, drizzle with remaining 1 tbsp. oil and squeeze juice of 1/2 lemon over top. Season with salt and pepper and sprinkle with pecorino. Serve with pizza.