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Broccoli Rabe Breakfast Pizza

Serves: 1-2

This unique combination of broccoli rabe, potatoes, pancetta, eggs and a mix of cheeses is an upscale way to start the day.

Broccoli Rabe Breakfast Pizza

INGREDIENTS

  • 2 Tbsp. Piancone olive oil, extra virgin
  • 4 each potato(es), red bliss
  • 1 pizza crust, par baked (9")
  • 1-1/2 Cup(s) broccoli rabe
  • 1 Cup(s) pancetta (large dice, cooked crispy, drained)
  • 2 each West Creek egg(s), extra large (cracked)
  • 1 Cup(s) cheese shredded, smoked mozzarella
  • 2 Tbsp. Raffinato cheese, grated romano
  • 1/4 Cup(s) basil, fresh
  • 2 Tbsp. Roma Sundried Tomatoes (julienned)
  • - to taste salt, Kosher
  • - to taste Roma black pepper, cracked

INSTRUCTIONS

Preheat oven with pizza stone to 500° F. Prepare potatoes: Cook and let cool then cut in 1/4 inch slices, season with Kosher salt and fresh ground pepper. Fry potatoes in oil and drain. Prepare broccoli rabe: Blanched, shock and toss broccoli with 2 Tbsp. Piancone Extra Virgin Olive Oil, Kosher salt and cracked black pepper to taste (drain marinade before using). Brush top of pizza shell with oil. Starting 1/2 inch from the edge of shell shingle potato slices around cover. Spread broccoli rabe over the potatoes. Sprinkle on Pancetta. Gently place eggs on next and season with salt and pepper. Sprinkle cheese on top and bake until eggs are cooked. Remove from oven, brush crust with oil and sprinkle with cheese. Garnish top of pizza with basil and sun dried tomatoes.