Outdoor Pizza Oven Charred Broccoli Rabe, Pecorino, and Anchovy Pizza Recipe

Serious Eats
Serves: 4 Save

Ingredients (8)

  • 1 recipe pizza dough for an outdoor pizza oven
  • 1 (28-ounce; 795g) can whole peeled tomatoes, drained, juices reserved
  • 2 ounces (60g) finely grated Parmesan cheese
  • 2 ounces (60g) finely grated Pecorino Romano cheese
  • 1 pound (450g; about 2 small bunches) broccoli rabe (a.k.a. rapini), ends trimmed
  • 1/4 cup (120ml) extra-virgin olive oil, plus extra for drizzling
  • 1/2 teaspoon red pepper flakes
  • 16 anchovy fillets, halved lengthwise (see note)

Directions

Learn how to make this recipe at Serious Eats

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