I only have one photo to prove my point.
I only have one photo because I never expected to love this pizza so much. I didn’t expect it to be something I would end up talking about.
But, oh, how I did. And boy, how I have.
I was intrigued enough to make it because the recipe came from a restaurant Zach and I went to in San Francisco last year, Delfina. And the broccoli rabe it called for made it feel healthy-ish. And, for more practical reasons, we had some fresh pizza dough to use up.
So, I made it.
It was interesting. After sautéing the broccolini (I used broccolini instead of broccoli rabe) in lots of garlic and crushed red pepper, I made the white sauce. You pulverize half of the fresh mozzarella the recipe calls for. You chop the other half, and mix it in with the pulverized moz. Then you add little splashes of heavy cream and buttermilk, some freshly grated parmesan, and some salt and pepper. The recipe didn’t say to do so, but when you top the pizza dough with the cheese mixture, you do have to drain it off a bit. It’s pretty liquid-y. You have to be very cognizant of how much liquid you’re putting on the dough. Otherwise, you’ll end up with a run-off mess. Use your judgment; you’ll see what I mean.
Okay, so this pizza came out of the oven and I started to suspect that it could be amazing (at which point, I ran to get my camera). And it was.
It was creamy, salty, tangy, spicy, doughy and comforting.
It was so good that I made it again the next night. And loved it even more than I had the first night.
You need to make it.
Here is the recipe: Delfina’s Broccoli Rabe Pizza