These are an updated version, made with a quick fresh tomato sauce and topped with fresh mozzarella and fennel salami. Roasted broccoli rabe makes a respectable side. You’re all grown up now, but your cravings don’t have to be. Cook, relax, and enjoy!
What you need:
12 oz plum tomatoes
1 clove garlic
½ teaspoon dried oregano
8 oz broccoli rabe
4 oz fresh mozzarella
1 oz fennel salami
freshly ground black pepper
2 rimmed baking sheets
Chop tomatoes. Peel and chop garlic. Heat 1 tablespoon oil in a small saucepan over medium-high. Add garlic, tomatoes, and dried oregano and season with salt and pepper. Cook, stirring often, until slightly thickened, 5–8 minutes.
Preheat oven to 425°F. Split ciabattina in half and place cut-side up on a baking sheet. Bake until lightly toasted, about 5 minutes.
Roast broccoli rabe
Thinly slice ½ of the lemon. Chop broccoli rabe into 2-inch pieces. Toss sliced lemon and broccoli rabe with 2 tablespoons olive oil and season with salt and pepper. Roast until leaves are wilted and stems are tender, 8–10 minutes.
Tear mozzarella into bite size pieces. Chop salami into bite-size pieces. Top toasted ciabattina with tomato, mozzarella, and salami and season with pepper.
Bake pizza until cheese is bubbly and brown in spots, 5–7 minutes.
Squeeze remaining half of lemon over top of broccoli rabe and cut each pizza in half. Enjoy!