Pizza with broccoli rabe and burrata 

Are you planning to have a pizza tonight? Immediately prepare the dough and the ingredients for the dressing, I have chosen turnip greens, buffalo mozzarella and burrata. 

The pizza with turnip greens, burrata cheese and spicy salami is a real triumph of flavors and colors that will unleash the appetite at first glance! What's better than a homemade pizza stuffed with lots of genuine and delicious ingredients?

This succulent pizza with turnip greens, burrata and spicy salami, with its appetizing stringy appearance and its special flavor, will be a new and succulent temptation to bring to the table and share with friends and relatives.

The dough for the mass will be crumbly and crunchy and will be embellished by the sweetness of the tomato pulp, the stringy mozzarella, the strong flavor of turnip greens, the creaminess of burrata and the lively notes of flavor given by the spicy salami. I guarantee you that it will be a repudiation of flavors and textures at every taste.

Let's prepare it together and you will make everyone happy because no one can resist a succulent and steaming slice of pizza 😛

Ingredients

For 2 round pizzas with a diameter of 24-26 cm

150 g Flour

150 ml Water

10 g Fresh brewer's yeast

15 g Salt (one level tablespoon)

15 ml Extra virgin olive oil

To fill:

200 g Tomato pulp

150 g Mozzarella

300 g turnip greens

200 g Burrata cheese

70 g Spicy salami

Fine salt to taste

Extra virgin olive oil to taste

Chili pepper to taste

Pepper to taste

1 clove Garlic

Preparation

We start the preparation of the pizza with turnip greens, burrata and spicy salami from the preparation of the dough: we heat 15 0 ml water (it will only have to be lukewarm, not hot!). Transfer some into a glass and dissolve the crumbled yeast with your hands. Turn and mix vigorously with a teaspoon until the mixture is perfectly homogeneous and smooth. We combine the flour in the jug of the planetary mixer, create a crater in the center and pour the yeast dissolved in water. We mount the kneading hook and start kneading, at low speed, adding the remaining water flush. When the dough begins to mix we also add the oil (always flush) and a level tablespoon of fine salt. We increase the speed a little and continue to knead until the dough strings to the hook and is homogeneous and elastic.

Note: I used the mixer, but you can also proceed by hand on a pastry board forming the classic fountain shape with flour and adding the yeast dissolved in water in the center. 

It will then be enough to knead everything quickly with your hands, adding warm water, a little at a time and until you reach a uniform and workable mixture. Then add the oil and salt continuing to work the mixture until you get a smooth, elastic and well-worked dough. Once you have obtained a homogeneous and elastic dough, give it a ball shape and cut the surface into a cross with a knife. Put it in a lightly floured bowl, cover with a damp cloth and let it rise, in a dry place, for about 4-5 hours and until it is doubled in volume. Meanwhile, we put the chopped mozzarella to drain in a colander, so that it loses all excess fluids. Coarsely fray the burrata and add a pinch of salt and pepper. Let's take care of the turnip greens: let's clean them by removing the toughest stems and the hardest leaves. We cut the leaves into pieces, keeping the tops whole. Let's wash them well under running water. Blanch them in salted water for about 5 minutes after resuming boiling. Drain them with a slotted spoon and put them to drain in a colander so that they lose excess fluids. In a non-stick pan brown a clove of garlic with a little oil and a few pieces of chili. Add the turnip greens (well squeezed with your hands so as to eliminate all excess liquids) and a pinch of salt. Sauté them in a pan for a few minutes in order to flavor them with the sauce. Let's keep them aside. Season the tomato pulp with a drop of oil, a pinch of salt and ground pepper. Cut the salami into strips. After the leavening time of the dough we can proceed with the preparation of pizza with turnip greens, burrata cheese and salami. We divide the dough in half and form two spheres. We take the first half, flatten it slightly with our hands. With the help of the rolling pin we begin to spread the on the lightly floured work surface giving it the shape of a circle. We then continue to work the dough with our hands, lifting it and exercising a rotational movement that will serve to enlarge the circle. We then transfer the dough into a non-stick pizza pan.

Tip 

I used specific non-stick trays for pizzas, but if you use non-stick or other types of pans I suggest you grease them in advance with a little oil!

A time well arranged, we create the cornice by tapping on the edges by exerting a slight pressure with the fingers. Let's proceed with the dressing: we distribute the tomato pulp over the entire surface of the pizza, helping us with a spoon and leaving the cornice unguarded. Sprinkle with a pinch of salt. Add the mozzarella (well drained and chopped).