Broccoli rabe pizza

This is a pizza recipe I came up with about a month ago to use up some leftover broccoli rabe. Broccoli rabe is a vegetable that I always think I will like more than I do. I don't dislike it, but honestly, I'd rather have broccoli or kale. Anyway, this pizza came about when I was browsing around for broccoli rabe recipes, and I ran across this pizza from smitten kitchen. When I saw the pictures initially, I thought the black blobs were raisins. When it turned out they were olives, I already had my heart set on raisins, so I swapped that out. I also decided to caramelize the onions on the stove instead of roasting them in the oven. I added pine nuts and used fontina cheese instead of mozzarella because I had some I needed to use up.

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.