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1 Burrata, cut into chunks
1 Pizza Dough
1 Roma Tomato, cored and sliced thinly
1/2 pound Broccoli Rabe, stems trimmed
2 Tbsp. Pesto (store bought or home made)
2 Tbsp. chopped Oregano leaves
Cornmeal or Olive Oil
Ice
Salt to taste
Bring a large pot of salted water to a boil over a high flame. Blanch the broccoli rabe for 3 minutes and then remove it to a large bowl filled with ice water until cool. Gently squeeze out any excess water and set aside.
Preheat the oven to 450 degrees. Coat a baking sheet or pizza pan with a thin layer of olive oil or a dusting of cornmeal. On a clean working surface dusted with flour, gently stretch the pizza dough to fit your pan, roughly a 12" circle or 10" x 6" rectangle will do. Gently place dough in the pan.
Spread the pesto onto the dough evenly, leaving room for a border crust. Top with the burrata and then the broccoli rabe and tomato. Season with a pinch of salt and place in the oven until the cheese is bubbling and the crust is golden brown. Garnish with the oregano and cut into 4.
