A small ball of pizza dough
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
Preheat your oven to its highest temperature (500 degrees F on most) 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, if you don’t have a pizza stone, par-bake the dough for a little while, 3 to 4 minutes, so it’s partially cooked before baking it again with the toppings.)
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, 8-10 minutes.