Ingredients serve 4 .

all purpose flour

8 ounces flowering greens such as broccoli rabe

4 small garlic cloves into paper thin sliced

a knife of a mandolin

chilli flakes

4 ounces parmigiana Reggiano or grana Padano finely grated about 1 cup

1/4 cup extra virgin olive oil +more for drizzling

2 ounces pecorino romano finely grated about 1/2 cup

2 lemons halved

Method

Preheeat the oven to 500Fwith a pizza stone on a rack in the top third of the oven. let heat for 1 hour . Remove the pizza dough from the refrigerator at least 30 minutes before baking. Coarsely chop the tops of the flowering greens . trim away any woody stem end and cut the remaining into halves or quarters 1/4 inch thick is good you should have 4 cups greens and stem total.

Turn a large baking sheet upside down or use a pizza peel . Dust the surface with flour . Form one pieceof the dough into a 12inch round and set it on a baking sheetor peel.

Working quickly scatter the dough with one forth of the garlic and a pinch of chilli flakes followed by one forth of the greens . Sprinkle with one forth of the parmigiana Reggiano and drizzle with 1 tablespoon of the olive oil . Jiggle the pizza gently through the pan or peel to make sure it is not sticking , if it is loosen and sprinkle more a little more flour under the area where it stuck. Slide the pizza onto a hot stone , making sure to start at a stone ‘s back end so that the entire pizza fit it on . Cook the pizza for 3 minutes . Turn on a broiler . Broil the pizza until golden , crisp and a bit blistery and charred in places , 2 to 4 minutes (Watch it carefully to see that it does not burn .) if you don’t have a peel use tongs to slide the pizza onto a large platter. Drizzle more olive oil, sprinkle with one forth of the pecorino. Romano and squeeze of 1/2 lemon over the top.

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