Food & Wine USA – September 2019

SEPTEMBER 2019 69

ACTIVE 1 HR; TOTAL 1 HR 30 MIN

SERVES 4

1 / 2 cup honey

2 (5-inch) rosemary sprigs
1 bunch broccoli rabe (about 11 oz.),
trimmed, larger stems split
lengthwise
3 Tbsp. extra-virgin olive oil, plus
more for greasing grill grates and
baking sheet and brushing dough

2 garlic cloves, chopped
1 / 4 to^1 / 2 tsp. crushed red pepper

6 sun-dried tomatoes, thinly sliced
(about^1 / 4 cup)
1 / 2 tsp. kosher salt

1 /^4 tsp. black pepper
1 lb. fresh prepared whole-wheat
pizza dough, at room temperature

1 cup whole-milk ricotta cheese

4 oz. pecorino Romano cheese, finely

grated (about 1 cup)

Flaky sea salt, for sprinkling

1. Stir together honey and rosemary in a
   small saucepan over medium-low; bring
   to a gentle simmer. Reduce heat to low,
   and simmer 10 minutes. Remove from
   heat, and let cool 10 minutes. Remove and
   discard rosemary. Set honey aside.


2. Meanwhile, preheat a grill to medium-
   high (400°F to 450°F), or heat a grill pan
   over medium-high.


3. Bring a medium pot of salted water to a
   boil over high. Add broccoli rabe, and
   cook until just tender but still bright
   green, about 2 minutes. Drain and imme-
   diately plunge into ice water; drain well.


4. Place broccoli rabe on oiled grates,
   and, grill, uncovered, turning

occasionally, until lightly charred, 2 to 3

minutes. Remove from grill, and chop into

bite-size pieces. Heat 3 tablespoons olive

oil in a medium skillet over medium. Add

garlic and red pepper, and cook, stirring

occasionally, until fragrant, about 2 min-

utes. Stir in broccoli rabe and sun-dried

tomatoes; cook until just heated through,

about 1 minute. Season with kosher salt

and black pepper.

5. Divide pizza dough into 4 portions.
   Lightly oil a large baking sheet. Place 1
   dough portion on baking sheet, and
   stretch into a 7-inch oval or round; brush
   both sides with olive oil. Repeat with
   remaining dough portions.


6. Place dough ovals on grates, and grill,
   uncovered, until lightly charred on bottom
   and bubbling on top, 2 to 3 minutes. Flip
   crusts, and spread^1 / 4 cup ricotta over
   each crust. Sprinkle each with^1 / 4 cup
   grated pecorino Romano, and top evenly
   with broccoli rabe mixture. Grill, covered
   (or cover grill pan with a large lid), until
   cheese is melted, about 3 minutes. Driz-
   zle flatbreads evenly with rosemary
   honey, and sprinkle with flaky sea salt.
   Serve immediately. —DAVID MCCANN

GRILLED FLATBREADS WITH BROCCOLI

RABE, RICOTTA, AND ROSEMARY HONEY

Infuse clover honey with rosemary for a next-level drizzle

for these ricotta- and rabe-topped rounds. It adds a floral,

piney aroma that complements the smoky flatbreads. Try

leftovers in gin cocktails, or serve with a cheese plate.