Pizza with Sun-Dried Tomato Onion Jam and Broccoli Rabe
Dana Treat Original
Serves about 4

For the jam
3 medium onions, halved lengthwise and thinly sliced crosswise
3 tbsp. unsalted butter
1/3 cup sugar
½ tsp. salt
½ tsp. freshly ground black pepper
¼ tsp. red pepper flakes
½ cup dry white wine
1 tbsp. red wine vinegar
¼ cup packed dried apricots, thinly sliced
6.5 ounce jar sun-dried tomatoes packed in oil, drained and chopped

For the pizza
1 large bunch broccoli rabe, ends trimmed
1 recipe your favorite pizza dough (I used this one)
2 tbsp. olive oil
1 garlic clove
1 cup freshly grated Pecorino Romano cheese
1 4-ounce ball burrata or fresh mozzarella cheese

Make the jam
Cook onions, butter, sugar, salt, pepper, and red pepper flakes, covered in a large skillet over low heat, stirring occasionally, until onions are soft and pale golden, about 30 minutes.  Add wine, vinegar, apricots, and tomatoes, and simmer, uncovered, stirring occasionally, until thick, 20 to 30 minutes.  (Can be made up to 1 week ahead.  Cool completely, then cover and refrigerate.  Bring to room temperature before using.)

Make the pizza
Preheat the oven to 500°F with a pizza stone set on the lowest rack.  Pour the olive oil into a small bowl.  Using a garlic press, push the garlic into the oil, and allow to steep.  Lightly dust a pizza peel with cornmeal and shape your dough to fit the peel.

Bring a large pot of salted water to a boil.  Add the broccoli rabe and cook for 3 minutes.  Drain well.  When cool enough to handle, roughly chop the broccoli rabe.

Brush the dough with the garlic oil.  Sprinkle with the Pecorino Romano.  Scatter about ¾ of the Sun-Dried Tomato Jam over the surface of the pizza.  (Use the rest for a cheese plate.)  Scatter the broccoli rabe over top and finally, top with the burrata pulled into small pieces.

Carefully slide the pizza onto the stone.  Bake for 10-13 minutes, until the crust is browning and the cheese is melted.  Allow to sit for 5 minutes before slicing.