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Pizza with Pancetta and Broccoli Rabe

A thin crust pizza with pancetta and broccoli rabe with an amazing pizza crust adapted from Marcella Hazan.
Prep Time2 hrs
Cook Time8 mins
Total Time2 hrs 8 mins
Course: Pizza
Cuisine: Italian
Servings: 4
Author: Angela Roberts


  • pizza dough
  • 1 bunch broccoli rabe
  • olive oil enough to cover bottom of pan and more for adding in later
  • 1-2 cloves thinly sliced garlic
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup pancetta diced
  • 1 cup fresh mozzarella cheese grated or crumbled
  • salt and pepper


  • Prepare pizza dough.
  • Preheat grill a high as you can get it or put pizza stone in oven and preheat at 450 for 30 minutes.
  • Rinse and trim stems up to leafy area. Discard bottom inch of stem. You can maintain stems, by cutting them in 2 inch pieces and cooking a little earlier. I usually don’t keep stems. . If you keep the stems, chop into 2 inch pieces and put into boiling water 3 minutes before adding in rest of broccoli rabe.
  • Submerge in large pot of boiling water for 5 minutes. Place in ice bath to keep green color, while preparing next step.
  • Saute pancetta in medium heat frying pan until fat in rendered and it’s is cooked through. Remove from pan and use same pan to saute broccoli rabe.
  • Saute garlic in same pan used to cook pancetta. Drain broccoli rabe and cut into 3 inch pieces and saute for a few minutes. Add red pepper flakes and salt to taste.
  • Assemble pizza.
  • Roll out dough to the size of dinner plate. Arrange mozzarella cheese, pancetta, and broccoli rabe.
  • Bake for 8 minutes or until bottom is crisp.