Italian Broccoli Rabe Pizza

In Southern Italy, pizza is often simple. It starts with good dough, olive oil, and what is in season. Italian broccoli rabe pizza (Cime di rapa), is a common topping and is loved for its slightly bitter flavor.

This is the kind of pizza I make at home. After many years working in restaurant kitchens, I learned that Italian cooking does not need a lot of ingredients. It needs balance. For this pizza, Italian sausage adds flavor, while cannellini beans make it hearty without feeling heavy.

Everything is cooked together in one pan before going on the pizza. The result is a rustic, olive oil–based pizza that is simple, comforting, and very Italian.

Things to know about this Italian Broccoli Rabe Pizza

• Blanching the broccoli rabe matters
  A quick blanch removes excess bitterness while keeping its signature flavor intact.

• Everything cooks in one pan
  Cooking the garlic, sausage, broccoli rabe, and cannellini beans together allows the flavors to layer naturally—no need to remove ingredients or overcomplicate the process

• Cannellini beans are traditional, not modern
  Beans have long been used in Southern Italy to stretch meals and add body. Lightly mashing a few into the pan creates a natural creaminess without sauce.
  (If you enjoy beans on pizza, you may also like my Italian Escarole and Beans with Sausage post.)

• Minimal cheese is intentional
  This pizza is olive-oil based. If you use cheese, keep it light—just enough to enhance, not dominate.
  (For dough texture that works best with oil-based toppings, use my over night Pizza Dough Recipe

Italian Broccoli Rabe Pizza

Serves: 2–4
Prep Time: 15 minutes
Cook Time: 12–15 minutes
Ingredients

• 1 lb. (450 g) broccoli rabe, trimmed

• 2–3 tbsp olive oil, plus more for brushing

• 3 cloves garlic, thinly sliced

• 1/2  tsp red pepper flakes (optional)

• 6 oz (170 g) Italian sausage, casings removed

• ½ cup cannellini beans, drained and rinsed

• Salt, to taste

• 12 oz (340 g) pizza dough (homemade or store-bought — use my [Pizza Dough Recipe] for best results)

1–2 tbsp grated Pecorino Romano

Instructions

1. Blanch the Broccoli Rabe

Bring a pot of salted water to a boil.
Blanch broccoli rabe 2–3 minutes until bright green.
Drain well and gently squeeze out excess water.

2. Build the Topping 

Heat olive oil in a skillet over medium heat.
Add garlic and red pepper flakes; sauté 30–60 seconds until fragrant.

Add sausage directly to the pan and cook, breaking it up, until browned and cooked through (5–6 minutes).

Add broccoli rabe and cannellini beans directly into the same pan.
Toss and sauté 2–3 minutes, lightly mashing a few beans so they cream into the oil and sausage fat.
Season lightly with salt. Remove from heat.

3. Prepare the Dough

Preheat oven to 500°F (260°C) with a pizza stone or baking sheet inside.
Stretch dough into a 12-inch round on parchment paper.
Brush lightly with olive oil.

4. Assemble

Evenly distribute the broccoli rabe, sausage, and bean mixture over the dough.
Optional: finish with a very light sprinkle of Pecorino Romano.
Drizzle with a touch more olive oil.

5. Bake

Slide pizza onto the hot stone or pan.
Bake 12–15 minutes, until crust is golden and crisp.
Rest 2–3 minutes before slicing.

Pizza di Scarola: Classic Italian Savory Escarole Pie

Pizza di Scarola is a classic Italian savory pie filled with tender escarole, garlic, olives, capers, and anchovies, all wrapped in soft pizza dough. Rooted in Neapolitan cooking, this humble dish has been made for generations using simple pantry ingredients and seasonal winter greens.

Traditionally, Pizza di Scarola is prepared during the Christmas season and enjoyed through Epiphany, when Italian families gather to mark the close of the holidays. Its balance of bitter greens and savory flavors reflects both the season and the rhythm of Italian home cooking, making it a recipe that feels just as comforting today as it did centuries ago.

Often served warm or at room temperature, this savory pie is meant to be shared—whether as part of a holiday table or as a simple, satisfying meal any time of year.

Things to know about this Pizza di Scarola: Classic Italian Savory Escarole Pie

• Escarole is traditional. Its mild bitterness balances the salty olives, capers, and anchovies that define this classic pie.

• Substitute greens, if needed. While escarole is the authentic choice, endive, broccoli rabe, Swiss chard, or spinach can be used when escarole isn’t available. Always blanch and squeeze the greens very dry to prevent a soggy filling.

• Anchovies melt into the filling. They don’t make the pie taste fishy—just deeply savory. You can omit them if preferred, but they are traditional.

• Make it ahead. Pizza di Scarola is often prepared in advance and served warm or at room temperature. In fact, the flavors improve after resting.

• Use pizza dough, not pastry. This is a bread-style pie, not a puff pastry tart—keeping it rustic and true to its Neapolitan roots.

• Serve Pizza di Scarola as part of an Italian spread alongside a simple citrus salad, a bowl of Italian wedding soup, or one of my easy Italian cookies for dessert. It also pairs beautifully with other traditional recipes often served during the holiday season or for casual family meals.

  👉 Be sure to explore:

  • My Italian Wedding Soup

  • Persimmon carpaccio salad

  • Creamy Italian zuppa Toscana

Pizza di Scarola (Italian Escarole Pie)

Serves: 6–8
Prep Time: 30 minutes
Cook Time: 40–45 minutes
Total Time: About 1 hour 15 minutes

Ingredients

For the dough

• 1 lb pizza dough (store-bought or homemade), at room temperature

• Extra virgin olive oil, for brushing

For the escarole filling

• 2 large heads escarole, washed and chopped

• 3 tbsp extra virgin olive oil

• 3 cloves garlic, sliced

• 4 anchovy fillets, chopped (optional but traditional)

• ½ cup pitted Gaeta or Kalamata olives, chopped

• 2 tbsp capers, rinsed and drained

• 2 tbsp pine nuts (optional)

• 2 tbsp raisins (optional, traditional sweet-salty touch)

• Salt and black pepper, to taste

• Red pepper flakes (optional)

• Instructions

• Prepare the escarole
  Bring a large pot of salted water to a boil. Add the escarole and blanch for 3–4 minutes until just tender. Drain well and squeeze out excess water. Set aside.

• Cook the filling
  In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant. Stir in anchovies and let them melt into the oil.
  Add escarole, olives, capers, pine nuts, and raisins. Season lightly with salt, black pepper, and red pepper flakes. Cook for 5–7 minutes until well combined and flavorful. Let cool slightly.

• Assemble the pie
  Preheat oven to 375°F (190°C). Lightly oil a 9–10 inch round baking pan.
  Divide dough into two pieces, one slightly larger than the other. Roll out the larger piece and line the pan, letting excess hang over the sides.
  Fill with escarole mixture. Roll out remaining dough and place on top. Seal and crimp edges. Prick the top with a fork and brush lightly with olive oil.

• Bake
  Bake for 40–45 minutes, or until golden brown and cooked through.
  Let rest at least 20 minutes before slicing. Traditionally served warm or at room temperature.

Tuscan Grape Focaccia recipe

Growing up on a little farm in Tuscany, autumn was always my favorite season. It was grape harvest time, and the vineyards would be heavy with ripe, juicy grapes. I remember running through the rows with my family, tasting grapes straight off the vine, and helping gather the harvest that would end up in wine, jams, and on our table.

One of my favorite memories is my Mama making . That simple focaccia, dotted with sweet, slightly tart grapes, fragrant rosemary, and a drizzle of golden olive oil, was pure magic. Making it now always takes me back to those sun-soaked Tuscan mornings and the joy of sitting around the table with family, enjoying the fruits of the harvest.

Things to know about this Tuscan Grape Focaccia recipe

• Use small, seedless grapes for the best results—they soften and burst beautifully in the oven.

• The dough can be made ahead and refrigerated overnight (or up to two days) for deeper flavor.

• Gently press the grapes into the dough to keep them from sliding off while baking.

• Optional: sprinkle with chopped walnuts or pine nuts for added texture and nutty flavor.

• This focaccia is delicious warm, at room temperature, or even toasted the next day.

• Storage Tips:
  This Tuscan Grape Focaccia is best enjoyed the day it’s baked, but you can store leftovers in an airtight container at room temperature for up to 2 days. To refresh, warm slices in a 350°F oven for 5–7 minutes to bring back that soft, just-baked texture. You can also freeze the focaccia whole or in slices for up to 1 month; thaw at room temperature and reheat before serving.

• If you enjoyed this Tuscan Grape Focaccia, you might also like these seasonal Italian recipes:

  • butternut squash Gnocchi with gorgonzola cream sauce– A comforting autumn dish that brings the flavors of fall to your table.

  • Creamy Mushroom Risotto – A hearty and earthy risotto perfect for cozy evenings.

  • Easy quick Focaccia bread – Master the art of focaccia with this timeless recipe.

Tuscan Grape Focaccia recipe (Schiacciata con l’Uva )

Serving: 8–10 slices
Prep Time: 20 minutes (plus overnight rest + 2 hours rising)
Cook Time: 25–30 minutes

Ingredients

• For the Dough

  • 4 cups all-purpose flour

  • 1 Tbsp. active dry yeast

  • 1 Tbsp. salt

  • 2 cups warm water

  • ½ cup olive oil

  • 1 Tbsp. honey

  For the Topping

  • 3–4 cups seedless red or black grapes (small, wine-like grapes work best)

  • 2–3 Tbsp. granulated sugar (adjust depending on grape sweetness)

  • 4 Tbsp. extra virgin olive oil, for drizzling

  • 1 tsp. fresh rosemary, chopped (optional but traditional)

  • Pinch of flaky sea salt

  • Optional: a handful of chopped walnuts or pine nuts for crunch

Instructions

1. 1. Prepare the Dough

      • In a large bowl dissolve the yeast in warm water and let it rest for 5 minutes until foamy.

      • Stir in the olive oil and honey. Mix the salt with the flour, then add flour to the wet mixture.

      • Combine with your hands until a dough forms. Shape into a ball, drizzle lightly with olive oil, cover, and refrigerate overnight or up to 2 days.

   2. First Rise & Pan Prep

      • When ready to bake, grease a 9×13-inch pan.

      • Take the dough out of the fridge. With oiled hands, gently fold the dough over itself four times, turning the bowl a quarter turn each fold.

      • Pour 2 Tbsp. olive oil into the pan and place the dough in the center, coating well. Cover and let rise in a draft-free place until doubled in size (1½–2 hours).

   3. Add the Grape Topping

      • Preheat oven to 400°F.

      • Once dough has risen, dimple the surface with your fingertips.

      • Scatter grapes evenly over the dough, gently pressing them in. Sprinkle with the sugar, drizzle with  the remaining 2 Tbsp. of olive oil, and add a few  pinches of rosemary.

      • . Finish with a pinch of flaky sea salt and optional nuts if using.

   4. Bake

      • Bake for 25–30 minutes, until golden brown on top and crisp on the bottom. Grapes should be softened and slightly burst.

      • Cool slightly before slicing and enjoy warm or at room temperature.

4-Ingredient Homemade Italian Baguettes

I first made these Italian baguettes with my sourdough starter, but this version using dry yeast is just as delicious—and so much quicker. It’s perfect for people who don’t have access to a starter but still want that classic, crusty Italian bread at home. With just four simple ingredients—flour, water, yeast, and salt—you can bake fresh, rustic baguettes that are crisp on the outside and soft on the inside. Ideal for sandwiches, cheese boards, or dipping in olive oil.

Things to know about this 4-Ingredient Homemade Italian Baguette recipe

The dough is simple and forgiving, perfect for beginners.

Make sure your water is warm—not hot—so the yeast activates properly.

A long rise helps develop flavor, but you can speed it up in a warm kitchen. Scoring the dough before baking helps it expand beautifully in the oven.

For an extra crispy crust, bake with steam by adding a pan of hot water to the oven. And don’t skip the cooling time—cutting too soon can make the inside gummy.

With just four simple ingredients and a few easy steps, you can bake a delicious, crusty Italian baguette right at home. This recipe is perfect for beginners and delivers bakery-quality results with minimal effort. Give it a try and let me know your experience. I love hearing from you . It’s my favorite part!!! Here is a link to my sour dough  Artisan bread recipe