Stuffed pizza with broccoli rabe and bacon, a rustic and tasty pizza perfect when you have little time to cook and want to enjoy something delicious.
It is a quick dough that does not require rising and encloses a very tasty filling of broccoli rabe and bacon that always wins everyone over.
This stuffed pizza is ideal for a last-minute dinner and is excellent both hot and cold. If you love stuffed pizzas, I recommend trying my stuffed pizza with chicory and bacon but this no-rise version with broccoli rabe and bacon will win you over at the first bite.
Do you know why this pizza always wins everyone over?
Because its soft inside and crispy outside texture is fabulous, and the broccoli rabe makes it truly special; if you add crumbled sausage instead of bacon, it will be amazing!
Let’s see now how to prepare the no-rise stuffed pizza and what ingredients we need.
Here are some pizzas that I’m sure you’ll love
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
This no-rise stuffed pizza with broccoli rabe and bacon is easy and quick to prepare, perfect when you have little time but a big craving for something delicious
- 4 cups all-purpose flour
- 1 1/4 cups water
- 1 tsp salt
- 1 bunch broccoli rabe, cooked, boiled
- 1 clove garlic
- extra virgin olive oil
- chili pepper (to taste)
- bacon (diced, to taste)
Tools
No strange tools needed, you’ll only need two
- 1 Bowl
- 1 Baking pan round 9.5 inches
Steps
Stuffed pizza with broccoli rabe and baconready in 10 minutes
Prepare the broccoli rabe: First, sauté the broccoli rabe in a pan with garlic, oil, and chili pepper, add the bacon, let it season, and adjust the salt.
And now prepare the dough in a bowl
In a bowl, place the flour and add the water and salt, mix well, and form a soft dough. Divide the dough in half, roll out one half in a slightly floured greased baking pan, add the broccoli rabe with bacon, and with the other half of the dough, form a lid.
How to bake the stuffed pizza
Seal the edges well, brush with oil and salt, and bake at 392°F for about 30 minutes. Once cooked, let it cool; it will be even better.
How to store the pizza: Wrap the pizza well in a paper bag, you only need to warm it a bit either in the oven or in an air fryer, and it will be crispy as if freshly made.
Some advice on stuffed pizza with variations and substitutions
If you want a more intense and irresistible flavor, replace the bacon with crumbled sausage, and you’ll see how wonderful it is!
Some questions about stuffed pizza
What type of flour can I use for a more rustic version?
I recommend half whole wheat and half type 1; it will be fantastic!
