It Looks So Straightforward
This simple looking pizza is packed with layers of flavors. Beginning with a base of aromatic garlic, the mix of sharp and milky cheeses enhances the roasted broccoli rabe and onions. Completed with spicy chili oil this is one tempting pie. This pizza has many components you can use to enhance your pizza topping repertoire, but it taste amazing all together.
Roasting Improves Everything
Chop the broccoli rabe into 1.5 inch pieces. Slice the onion in to 1/4 inch rounds. Drizzle both with olive oil and a pinch of salt and pepper. Arrange onions and spread greens on a baking sheet and roast for 10-15 minutes in a 450 degree oven. When cooled, coarsely chop the onions.
No Pizza Should Be Without Garlic
Add the whole garlic cloves to a pot and cover with canola oil. Bring to a boil then turn down heat and simmer for 10 minutes. Let cool 3-4 hours. Strain cloves and reserve oil. Puree garlic in a food processor, adding equal parts of water and reserved garlic oil until it’s a smooth golden paste. You’ll be left with garlic oil that you can use in the future, perhaps for dipping a crispy baguette or tossing with pasta.
Ready to Top!
Pizza Antica uses a retarded dough (a mix of 2 day old, yesterday and today’s dough) pin-rolled into a thin disk. Brush with extra virgin olive oil and garlic paste — all the way to the edges. Add a handful of shredded caciocavalo (or provolone) evenly to the edge. Top the center sparingly with the roasted broccoli rabe and onions. Sprinkle with salt and pepper to taste.
Into the Oven
Place pizza into a 470 degree oven and cook for 4-5 minutes. The dough will bubble and brown with ribbons of crisp cheese along the outer crust. But wait, you’re not done yet…
Top it Off
Remove the pizza from oven and place dollops of burrata on top of the steaming vegetables. Return to the oven and bake until the cheese spreads into pools of creamy cheese — aka: a minute or two. Drizzle with the chili oil and chow down!