Broccoli Rabe & Egg Pizza

Medically reviewed by Christiana George Updated Date: June 8, 2023

Unbeknownst to all of you, a lot of pizza is made in this apartment. Usually I half-ass it, using Trader Joe’s pre-made pizza dough which needs about 20 minutes of sitting on the counter before it’s ready. And as far as toppings go, we’re not very experimental—bacon, spinach or arugula, and yellow bell pepper all the way, with the occasional mushroom and tomato thrown in. But sometimes, I get it together enough to make my own dough, which, I know I know, is supremely easy to make, so there’s really no good excuse why I don’t.

This time, my impetus was this:

The season’s first broccoli rabe.

And these:

The most velvety, gorgeous-tinted eggs ever. Swoon.

Both reaffirming that the Union Square Greenmarket is my happy place in this city.

Have you had pizza with an egg on it? Since I think eggs make everything taste about a million times better, there’s nothing I love more than topping pizzas with them, baking them until they’re only just set, and taking a sharp implement to them:

All the yolk oozes out. Sweet, fresh yolk.

This pizza was inspired by a gorgeous spinach, runny egg, and Parmesan pizza featured in Polpo, that cookbook I raved about not so long ago. It was a departure from our usual tomato sauce-based pizzas, but I didn’t miss the stuff at all. It was delicious. We demolished it in about five minutes.

I just want to point out, broccoli rabe is not as easy a pleaser as spinach. Its bitterness can be offputting. But the garlic and red pepper flakes transform the bitterness into something else, something toothsome and with bite, so don’t skip the saute! And enjoy!

BROCCOLI RABE & EGG PIZZA

Adapted from Polpo: A Venetian Cookbook (Of Sorts)
Serves 1 to 2

Since I don’t have a pizza stone, I used the back of a large heavy-duty baking pan. Just make sure to crank up your oven all the way, and preheat the baking pan while you’re preheating the oven.

Ingredients:

A small ball of pizza dough (1/2 of this recipe)
1 large handful of broccoli rabe, ends trimmed
2 cloves garlic, roughly chopped
1 Tbsp plain yogurt
a sprinkle of red pepper flakes
A few Tbsp grated Parmesan
A handful of mozzarella
Salt & pepper
1 egg

Directions:

Preheat your oven to its highest temperature (mine is 500 degrees F) and place your pizza stone/baking pan inside to heat up. You want your oven to be nice and hot, so plan to preheat for at least half an hour.

Blanch the broccoli rabe for about 30 seconds in boiling water, then immediately plunge it into cold water to stop its cooking. Squeeze it out thoroughly, and chop it up. Turn your stove onto medium and pour in a glug of olive oil. When it’s hot, add the garlic and saute for 15 seconds, then add the chopped broccoli rabe and red pepper flakes. Saute for a few minutes, seasoning with salt and pepper, then turn off the stove. Stir in the Parmesan and yogurt.

Roll out your pizza dough to about 10 inches in diameter. At this point, because I don’t have a pizza stone, I usually par-bake the dough for a little while, 3 to 4 minutes, so it’s partially cooked before I bake it again with the toppings. I find that this results in a crisper pizza, and I like not having to worry about whether or not the pizza will be baked through, especially since I tend to load mine down with toppings. Feel free to do so. Spread the broccoli rabe mixture evenly across the pizza (minus the border, of course), leaving a little well in the middle. Crack the egg over the well. Sprinkle the mozzarella over the top, as well as some extra Parmesan, and season with salt and pepper.

Bake until the crust is blistered and lightly brown and the egg is cooked but still runny. My pizza took about 9 minutes.

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Root Beer Float Mini Donuts

Recipes

Christiana George

Updated Date:
December 19, 2022

Well, summer is over and school has started for my oldest. I am hoping to get the little one in pre-school this year also. The house is so quiet and peaceful now. I have more free time to get back into my hobbies. Baking, of course, being one of them. I had a package of Root Beer Float Oreos in the pantry screaming to be used. I am surprised that I had not eaten them all. I love root beer and so does my daughter. I know it’s a bit on the sweet side, but once in a while I like to have a few sips. That’s why I love these Root Beer Float Mini Donuts I made with the Oreos, because they taste like root beer, but they aren’t super sweet.

If you like root beer, you have got to try these Root Beer Float Oreos. I know not all the crazy Oreo flavors are good, but I can vouch for these. These do taste like a Root Beer Float.

I used the same recipe to make these as I did for the Birthday Cake Oreo Mini Donuts I made for my daughter’s birthday party. Just crush up the Oreos and mix them in the batter. I baked them in my Babycakes machine but you can use the oven also. The donuts had a light hint of root beer flavor, just enough to make them tasty. I knew I was going to be adding more root beer flavor in the frosting, so it was perfect.

You can just frost them and skip the glaze, but I wanted jazz these babies up a little. So I dipped them in a chocolate coating and scooped the frosting on like a scoop of ice cream. Unfortunately, I didn’t have a mini scoop, so I just used a regular cookie scoop and filled it only half way.

I added more crushed Oreos to the frosting. Then I froze the frosting to be able to make my scoops. Then I put those scoops back into the freezer until it was time to assemble the donuts. That way they didn’t fall apart. After all the pieces are assembled you can just keep them in the fridge.

These would have been so cute for my daughter’s Donut Birthday Party. I love how creamy the frosting is and how well it goes with the chocolate glaze. Two perfect toppings for these Root Beer Float Mini Donuts. You’ve gotta try them!

Root Beer Float Mini Donuts

by The Sweet Chick

Prep Time: 15 minutes

Cook Time: 3-4 minutes

Keywords: bake dessert snack marshmallow fluff Root Beer Float Oreos cocoa donuts American summer

Ingredients (36 mini donuts)

For the donuts

1 1/2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 1/2 cup crushed Root Beer Float Oreo cookies (about 15-17 cookies)
1 egg, beaten
1 cup buttermilk (or substitute, see note below)
1/2 cup milk
1/4 cup vegetable oil
1 teaspoon pure vanilla extract

For the glaze

1 cup powdered sugar
3 tablespoons cocoa
2-2 1/2 tablespoons milk
1 teaspoon vegetable shortening

For the frosting

1 cup butter, room temperature
2 cups powdered sugar
2 cups marshmallow fluff
10 Root Beer Float Oreos, crushed

Instructions

For the donuts

Preheat your Babycakes Mini Donut Maker.

Using a food processor, crush the Oreo cookies until you yield 1 1/2 cup of mixture.

In a medium bowl mix the flour, sugar, baking powder and crushed Oreo cookies.

Next add the egg, buttermilk, milk, vegetable oil and vanilla. Using a hand mixer, blend until mixture is smooth.

Fill a piping bag or a Ziplock bag (with tip cut off), with the batter and fill each donut reservoir of your donut maker with about 2 tbsp of batter.

Bake for about 3-4 minutes or until toothpick inserted in center of donut comes out clean.

Place hot donuts on cooling rack and cool completely before glazing.

For the glaze

In a small bowl whisk together powdered sugar, cocoa, milk, and vegetable shortening until smooth. You want the glaze to be a bit on the thick side.

Dip the tops of each cooled off donut in the mixture ,then place back on the cooling rack until the glaze is dry.

For the frosting

In a stand mixer, cream together the butter and the powdered sugar.

Then add the marshmallow fluff and mix on medium until light and fluffy, scraping down the sides of the bowl as needed.

Add the crushed Oreo cookies and mix until well blended.

Scrape down the sides of the bowl one last time and place frosting in the freezer for about a half hour.

Once hardened, use a cookie scoop to make frosting balls. (I used a regular cookie scoop and only filled it half way or you can use a mini cookie scoop.)

Place scoops on a waxed sheet of paper lined container and place back in the freezer until you are ready to assemble the final product and the glaze on the donuts has set.

Once glaze has set, remove frosting scoops from the freezer and carefully place on top of the donuts.

Feel free to add crushed Oreo bits, and/or sprinkles to the tops.

Notes:

If you are using a mini donut pan, bake your donuts in the oven at 425ºF for 3-4 minutes or until toothpick inserted in middle of donut comes out clean.

As a substitute for buttermilk, I used 1 tablespoon vinegar (white or rice) plus enough milk to equal 1 cup.

If you are going to skip the glaze and just frost the donuts, then half the frosting recipe. It will be enough. You can just drizzle some chocolate syrup over the frosting if you like.

I made the frosting before the glaze, so it was ready when the glaze had set.