This pizza was excellent. Jon was rock climbing that afternoon, and he is always really hungry when he gets home from that. He inhaled 2/3 of the pizza and raved about it the whole time, but I don't really trust his judgment when he's that hungry.
Broccoli rabe pizza
Vegetable oil for sauteing
1 large onion, sliced into thin rings
1/2 pound broccoli rabe, washed and chopped
1 pizza crust (I used my standard 1/2 whole wheat crust)
1/2 cup shredded fontina cheese
1/4 cup raisins
2 tbsp pine nuts
Salt to taste
Start by caramelizing your onions. To do this, put a generous amount of oil in a large saute pan and heat it over medium. When it is hot, add the onions and lower the heat to medium-low. Cook, stirring occasionally, until onions are brown and soft, between 45 minutes and an hour. Remove onions and set aside. Sometime while the onions are caramelizing, put your pizza stone in the oven and turn it on to 425 F.
Turn heat up to medium and add broccoli rabe to remaining oil. Cover and cook, stirring occasionally, until broccoli rabe is wilted and bright green, about five minutes.
Roll out pizza crust. Top with cheese, onions, raisins, broccoli rabe, and pine nuts, roughly in that order. Sprinkle with salt if desired. Put the pizza on the stone and bake until done, about 9-12 minutes.
