50m$8.30Broccoli Rabe, White Bean, and Lemon Pizza
A crisp, plant-focused pizza topped with creamy lemon-garlic cannellini bean spread, mozzarella, and tender broccoli rabe. Fresh lemon zest adds a bright finish.
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Extra-virgin olive oil
3 Tablespoon
Kroger® Extra Virgin Olive Oil
9%
Crushed red pepper flakes
0.25 Teaspoon
Kroger® Crushed Red Pepper Shaker
0%
Kosher salt
0.75 Teaspoon
David's Kosher Salt
1%
Fresh pizza dough
1 Pound
Kroger® Pizza Dough
100%
Garlic
2 Count
Kroger® Peeled Garlic
4%
Ground black pepper
0.25 Teaspoon
McCormick Pure Ground Black Pepper
1%
Whole-milk low-moisture mozzarella cheese
4 Ounce
Kroger® Whole Milk Mozzarella Shredded Cheese
50%
Broccoli rabe
8 Ounce
Rapini Greens
50%
Fresh lemon
1 Each
Fresh Organic Lemon - Each
100%
Canned cannellini beans
2 Cup
Kroger® Cannellini Beans
65%
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- Fresh pizza dough-1 pound
- Canned cannellini beans-2 cups
- Broccoli rabe-8 ounces
- Extra-virgin olive oil-3 tablespoons
- Fresh lemon-1 each
- Garlic-2 cloves
- Kosher salt-0.75 teaspoons
- Ground black pepper-0.25 teaspoons
- Whole-milk low-moisture mozzarella cheese-4 ounces
- Crushed red pepper flakes-0.25 teaspoons
Set the pizza dough on a clean counter and cover it with an inverted bowl. Let it rest at room temperature for 30 minutes. While the dough rests, preheat the oven and prepare the toppings as directed in steps 2 through 5.
Position an oven rack in the lower third and preheat the oven to 475°F. Coat the rimmed baking sheet with 1 tablespoon olive oil. Bring a large pot of water to a boil.
Use care around the boiling water and keep the pot handle turned away from the edge of the counter.
Trim the tough ends from the broccoli rabe and cut the remaining stalks and leaves into 2-inch pieces. Rinse the cannellini beans, drain them thoroughly in a colander, and blot away excess moisture. Finely grate the lemon zest, then squeeze 2 tablespoons juice. Mince the garlic and shred the mozzarella.
Add the broccoli rabe to the boiling water and blanch for 2 minutes, until bright green and just tender. Drain, rinse under cold running water until cool, and drain again. Firmly squeeze the broccoli rabe by handfuls to remove as much water as possible.
Handle the boiling water carefully, and let the blanched broccoli rabe cool before squeezing it firmly.
Place the beans in the medium bowl. Add 1 1/2 tablespoons olive oil, the lemon juice, garlic, 1/2 teaspoon salt, and black pepper. Mash thoroughly with a fork, then stir vigorously until creamy and mostly smooth. Toss the squeezed broccoli rabe with the remaining 1/2 tablespoon olive oil and remaining 1/4 teaspoon salt, separating any clumps so the greens will distribute evenly.
Place the rested dough on the oiled baking sheet and turn it once to coat both sides lightly. Using your fingertips, gently press and stretch it into an approximately 12-by-16-inch rectangle, leaving a slightly thicker rim. If the dough springs back, let it rest for 5 minutes before finishing the shaping.
Spread the lemon-garlic cannellini bean mixture evenly over the dough, leaving a 1/2-inch border. Top in this order: mozzarella, broccoli rabe, and red pepper flakes.
Bake for 15 to 18 minutes, rotating the pan after 10 minutes, until the crust is deeply golden, the cheese is browned in spots, and the underside is crisp when lifted with a wide spatula.
The baking sheet and pizza will be extremely hot; handle the pan with dry oven mitts.
Immediately scatter the fresh lemon zest over the pizza. Let it stand for 3 minutes, then cut into 8 pieces and serve.
Let the pizza rest briefly before cutting to reduce the risk of burns from the hot toppings.
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