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1
Position a rack in the lower third of the oven and preheat the oven to 450F.
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2
Rub 2 tablespoons of the olive oil all over a large baking sheet.
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3
Put 2 tablespoons of the olive oil in a large skillet set over medium-high heat, add the garlic and crushed red pepper and cook until fragrant, just a minute.
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4
Add the broccoli rabe and 1/2 cup water and season with salt.
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5
Cover the skillet and cook, uncovering to stir the broccoli rabe occasionally, until it's bright green and tender, about 6 minutes.
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6
Transfer the broccoli rabe to a plate and set aside to cool.
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7
Dust your work surface with flour and place the dough on it.
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8
Since you're making a rectangular pizza, first form the dough into an oval.
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9
Starting in the center, tap the dough with your fingers, then move out to the edges to flatten it and go around the edges with two fingers.
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10
Flip the dough over and repeat.
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11
Drape the dough over your fists and move them around in a clockwise direction, letting gravity pull and stretch the dough, until it's about 1/4-inch thick and about 10 by 12 inches.
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12
If the dough is being stubborn, simply return it to the work surface, cover it with a clean towel and let it rest for 10 minutes before trying again.
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13
You might have to do this a couple of times.
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14
Transfer the dough to the prepared baking sheet.
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15
Using the back of a spoon, spread a very thin layer of creme fraiche over the dough.
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16
Scatter half of the mozzarella and half of the Parmesan on top.
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17
Scatter the broccoli rabe evenly on top of the cheese layer and then sprinkle with the remaining mozzarella and Parmesan.
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18
Drizzle the remaining 2 tablespoons of olive oil all over the pizza and sprinkle with pepper and a little bit of salt.
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19
Bake the pizza until the bottom of the crust is golden brown and the topping is bubbly, about 12 to 15 minutes.
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20
Remove the pizza from the oven and let it cool for 5 minutes, then cut into squares and serve hot.
