Green and White Pizza

Restaurant-worthy pizza in the comfort of your own home has never been easier—or more delicious—than with this sophisticated vegetarian rendition. You’ll sauté pleasantly bitter broccoli rabe in fragrant garlic, then pile it onto pillowy pizza dough with a dollop of crème fraîche and a generous amount of mozzarella and Parmesan—adding both layered flavor and ample cheesy coverage. After baking, a sprinkle of walnuts and crushed red pepper flakes brings richness and heat to each bite. To really take it over the top, drizzle each finished pie with olive oil and then shower with flaky sea salt and freshly ground black pepper.

Ingredients

• Yellow cornmeal, for baking sheet

• 2 tablespoons olive oil

• 3 cloves garlic, finely chopped

• 4 cups chopped fresh broccoli rabe (from 1 bunch)

• 1 tablespoon lemon zest (from 1 lemon)

• ½ teaspoon kosher salt

• 1 pound store-bought pizza dough, at room temperature

• ½ cup crème fraîche

• 1 cup low-moisture part-skim mozzarella cheese, shredded

• ¼ cup Parmesan cheese, shredded

• Chopped toasted walnuts and crushed red pepper, for serving

Directions

1. Preheat oven to 500°F. Lightly dust a large, rimmed baking sheet with cornmeal. Cook oil and garlic in a large skillet over medium, stirring often, until fragrant, about 1 minute. Stir in broccoli rabe, ¼ cup water, lemon zest, and salt. Cover and cook, undisturbed, until tender, about 5 minutes. Remove from heat.

2. Divide dough in half. Stretch each piece into a 15-by-5-inch oval on prepared baking sheet. Spread crème fraîche evenly over dough, leaving a ¼-inch border. Sprinkle with mozzarella, broccoli rabe mixture, and Parmesan.

3. Bake until crust is golden and cheese is melted, 12 to 15 minutes. Slice and top with walnuts and crushed red pepper.