These are an updated version, made with a quick fresh tomato sauce and topped with fresh mozzarella and fennel salami. Roasted broccoli rabe makes a respectable side. You’re all grown up now, but your cravings don’t have to be. Cook, relax, and enjoy!
What you need:
12 oz plum tomatoes 1 clove garlic ½ teaspoon dried oregano 2 ciabattina 1 lemon 8 oz broccoli rabe 4 oz fresh mozzarella 1 oz fennel salami coarse salt freshly ground black pepper olive oil
Equipment:
2 rimmed baking sheets
Recipe steps:
- Make sauce
Chop tomatoes. Peel and chop garlic. Heat 1 tablespoon oil in a small saucepan over medium-high. Add garlic, tomatoes, and dried oregano and season with salt and pepper. Cook, stirring often, until slightly thickened, 5–8 minutes.
- Toast ciabattina
Preheat oven to 425°F. Split ciabattina in half and place cut-side up on a baking sheet. Bake until lightly toasted, about 5 minutes.
- Roast broccoli rabe
Thinly slice ½ of the lemon. Chop broccoli rabe into 2-inch pieces. Toss sliced lemon and broccoli rabe with 2 tablespoons olive oil and season with salt and pepper. Roast until leaves are wilted and stems are tender, 8–10 minutes.
- Build pizza
Tear mozzarella into bite size pieces. Chop salami into bite-size pieces. Top toasted ciabattina with tomato, mozzarella, and salami and season with pepper.
- Bake pizza
Bake pizza until cheese is bubbly and brown in spots, 5–7 minutes.
- Serve
Squeeze remaining half of lemon over top of broccoli rabe and cut each pizza in half. Enjoy!