Do I blanch the broccoli rabe before I put it on the pizza?

Question

Or just throw it on raw and dry? Haven't used the stuff before.

Answer 1

Yes, blanch it using boiling water w/ a bit of salt to remove the broccoli rabe's bitterness. After removing it from the ice bath, pat it dry to keep the pizza from getting soggy.

Answer 2

I would say blanch it then squeeze the water out. Broccoli rabe on pizza? Sounds Great!

Answer 3

It would be smart to blanch the broccoli first in order to get the water into the broccoli so it holds up better from the extreme heat of the pizza cooking process.

Answer 4

Sounds like a good plan...what is rabe? Here is a recipe..that says to fry it in oil in a skillet first...

Broccoli Rabe and Chickpea Pita Pizzas Recipe
3 tablespoons extra-virgin olive oil
1 large bunch broccoli rabe, coarse and hollow stems discarded and the rest chopped (about 9 cups)
1/4 cup water
1/2 teaspoon dried hot red pepper flakes
6 (6-inch) pocket-less pitas
1 1/2 cups hummus (recipe above)
1/2 cup freshly grated Parmesan cheese (about 2 ounces)

Preheat oven to 400 degrees. Heat oil in a large heavy skillet over moderately high heat until hot but not smoking and cook broccoli rabe, turning it with tongs, until wilted. Add remaining 1/4 cup water and pepper flakes and simmer, covered partially, until broccoli rabe is crisp-tender and almost all liquid is evaporated, about 2 minutes.

Spread pitas with hummus and top with broccoli rabe and Parmesan. Arrange pita pizzas on a large baking sheet and bake in middle of oven 10 minutes, or until edges are golden.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_1027,00.html?rsrc=search

Hummus with Toasted Pine Nuts, Cumin Seeds, and Parsley Oil

1/4 cup packed fresh flat-leafed parsley sprigs plus 2 to 3 additional sprigs
3/4 cup extra-virgin olive oil
3 tablespoons pine nuts
1 teaspoon cumin seeds
2 (19-ounce) cans chickpeas
4 garlic cloves
2/3 cup well-stirred tahini* (Middle Eastern sesame paste) 2/3 cup water
5 tablespoons fresh lemon juice
1 teaspoon salt
Accompaniment: Toasted pita chips
*available at natural foods stores and some supermarkets

Preheat oven to 350 degrees.

In a blender or small food processor puree 1/4 cup parsley with 1/4 cup oil. Pour mixture through a fine sieve set over a bowl, pressing hard on solids, and discard solids.

In a small baking pan toast pine nuts and cumin seeds, stirring occasionally, until nuts are golden, about 10 minutes.

In a colander rinse and drain chickpeas and in a food processor puree 1/2 cup with garlic until garlic is finely minced. Add tahini, water, lemon juice, salt, remaining chickpeas, and remaining 1/2 cup olive oil and puree until smooth. Recipe may be prepared up to this point 3 days ahead. Keep hummus and parsley oil chilled, covered, and pine nuts and cumin seeds in an airtight container at room temperature. Bring parsley oil to room temperature before using.

Strip leaves from additional parsley sprigs. Divide hummus between 2 shallow dishes and smooth tops. Drizzle hummus with parsley oil and sprinkle with parsley, pine nuts, and cumin seeds.

Serve hummus with pita toasts.
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_956,00.html