Skillet Fried Pizza with Roasted Mushrooms and Charred Broccoli Rabe Pesto
Show: Alex's Day Off
Episode: Lunch with Friends
Rate This RecipeRead users' reviews (17)
- Recipe categories: Cheese, Mozzarella, Vegetables, Mushroom, Broccoli,
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Total Reviews: 17
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By Cocktail-Time
on August 20, 2012
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The pizza dough is perfect, I even substituted gluten free flour blend for my husband and he loved that verson. (it is better with real flour..duh Top it with whatever!
By lshortal_9672634
Fairfield Count...
on October 03, 2011
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this pizza was so awesome! The minute I saw this recipe I knew i had to try it. I have to admit we are all broccoli rabe lovers in my family and other then not frying the crust (I don't have a skillet big enough to do this I followed the recipe exactly. it was so delicious and my guests loved it too. I served it as an appetizer and this will be making an appearance on my appetizer spread and as dinner occasionally quite often. Might try adding artichoke hearts some time.
By garyjan1958_130...
Longview, 83
on July 22, 2010
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I enjoyed the pizza. It was very different. I made everything from scratch. It took about 2 hours because of having to let the dough rise. It was the best pizza crust I have ever eaten.
The broccoli robe was a little bitter for me. I don't know if I will ever put that topping but I could put something else and be very happy. If you like that flavor you will love this! Beautiful presentation.
By epopovitz_11332492
Denver, CO
on July 20, 2010
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I love broccoli rabe, very bitter and so delicious but not an ingredient I use very often. I had a pizza in Rome with it and it was so good. This one of the best pizzas ever
I used crimini mushrooms instead but otherwise didn't change a thing.
Try it.
By Clumsy cook
STamford, CT
on July 17, 2010
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This combo was delicious. Will def make again. Just a note, broccoli rabe is a bitter green, so you either love it or you don't.
By annriesinger_12...
manville, 70
on July 12, 2010
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Really lovedn this pizza. Will make it again,
By satinshoe
Pompano Beach, FL
on December 29, 2009
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I have nothing against frying, I love fried food, but I think these pizza toppings are good enough to eat without adding extra (and in my opinion unnecessary calories by frying the dough first.
By jrrose1_11841382
Toledo, OH
on November 24, 2009
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This was a lot of work and most of it was thrown out. Not to mention how much I spent on the ingredients. Very bitter from the broccoli raab. Crust was not good. Overall a complete miss.
By malia.schopf_12...
Greenville, 80
on November 22, 2009
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The best part of this recipe is the skillet fried crust. It was delicious! The broccoli rabe was way bitter for me. It was an interesting flavor but I needed some balance. Any ideas on an element to add to the pizza to balance that?
By dharaway
Minot, ND
on November 21, 2009
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I usually make my crust a day ahead to give it a chance to rise in the refrigerator overnight developing a little more flavor. This can be a problem if I want pizza tonight and I don't have any dough balls in the freezer. I was looking for a right-now dough, and this one is pretty good. It's a little more bread-like than mine, but it's works. Kind of Boboli like, but it's fresh. Thanks.