real life test kitchen: calzone with broccoli rabe and olives

Pizza is one of those things I never make at home. When you live in New York or New Jersey, the best pizza in the country is just a walk, ride or phone call away. But this article by Melissa Clark in the Times the other week had me looking at pizza dough in a new light. Instead of baking a traditional pie, she piled on cheese, veggies and such, folded it over and produced something I haven’t eaten since my college days: a calzone! Though Melissa had a few suggestions of what you could stuff the mega-sized dough pocket with, the one that spoke to me instantly was made with broccoli rabe (possibly my favorite vegetable) and olives.

I followed Melissa’s recipe, which is pretty straight forward. First, cook the broccoli rabe like always — sauteed in a pan with garlic and touch of oil. After that is finished, roll out the pizza dough — I used frozen, that defrosted during the day when I was at work — with a bit a flour until it forms a 12 inch round. Next, cover half of the dough with the following yummy ingredients: Ricotta cheese, some fresh garlic, cooked broccoli rabe, fresh mozzerella, red chili pepper flakes, and sliced Calamata olives. Fold over the dough and pinch the edges to close. Brush a little olive oil on it and bake at 500 degrees for about 15 minutes. The crust will be firm and golden brown. Let it cool a few minutes before you cut. When I sliced mine, a bit of excess water from the broccoli rabe ran out. Next time I’ll be sure to pat it dry with a little paper towel before putting on the dough. The taste? Crazy delicious. That was easy! Click here to see full recipe.

Do you make homemade pizzas at home? Now that I’ve tackled the calzone, I think I’m ready for a pie. This could be life changing!

More recipes featuring broccoli rabe:


One pan sausage with broccoli rabe rice

Pasta with broccoli rabe

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