Broccoli Rabe and Smoked Mozzarella Pizza p 135 made with the Neopolitanish dough p 22 and Roasted Tomato “Butter” p 36 served with the Farm Share Harvest Slaw 136 made with Apple Cider Vinaigrette p 136
I’ve never used smoked mozzarella but happened to spot some at Sprouts the other day so I decided to try this pizza. I thought it was OK, not great. I liked the sweet, roasted cherry tomato sauce with the bitter greens but I didn’t really love the flavor of the smoked mozzarella. Maybe half smoked, half regular mozz would have been more to my taste? One recipe oddity is that it calls for 8 oz of broccoli rabe and it’s not until it’s cooked and you’re topping the pizza that you’re told to put half of the cooked greens on the pizza and put the rest in the fridge or freezer. Why not just call for 4 oz? Whatever.
In my review of the book, I said it encouraged me to have a big salad and small piece of pizza. Here's an example:
The slaw has radishes, turnips, carrots, cabbage and scallions and is the official partner for the broccoli rabe & smoked mozzarella pizza. It’s a good pairing. On its own, it’s not amazingly interesting, but there’s plenty of crunch and color so it it’s a good no-mayo side or sandwich filler.
