Rapini-'za + Dill

Rapini Pizza + Dill
Makes one 12 inch pizza



One 12 inch pizza dough - homemade or store bought

1/2 cup pesto - homemade or store bought

200g old cheddar cheese, grated

1/2 bunch (1 1/2 cups) chopped rapini leaves and buds, discard stems

1/2 tsp olive oil

Pinch of sea salt and pepper

1/4 cup fresh dill, chopped


Optional garnish: Lemon wedges, fresh rapini buds, chill oil



Place oven rack one above the middle setting.

Preheat oven to 500 degrees F and warm with pizza steel (if using).

Lightly sprinkle flour over a 14 inch piece of parchment paper. Using the sides of your hands and fingertips, spread the dough out on the parchment until it is about 12 inches in diameter. 

Chop rapini leaves and buds into bite size pieces, discard stems. Save some fresh rapini for garnish. Add chopped rapini to a bowl and drizzle olive oil salt and pepper over top. Gently massage with hands until rapini is covered with oil.

Spread 1/2 cup pesto over entire dough surface. 

Spread rapini leaves and buds into a thin layer over pesto. 

Top with grated old cheddar cheese. 

Lift pizza using a pizza peel and place in the oven for 5 minutes. After 5 minutes, turn pizza and remove parchment paper. Cook for about another 5 minutes, checking frequently.

Remove from oven and let cool slightly. Top with fresh dill and fresh rapini. 

Serve with chili oil and lemon wedges. (optional)