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To make the filling: Blanch the broccoli rabe in salted boiling water for 4 minutes.
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Drain immediately, rinse thoroughly, and set aside.
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In a large skillet, combine the olive oil, red pepper flakes, and garlic and saute over medium-low heat until softened, about 3 minutes.
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Add the broccoli rabe and stir.
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Cover and cook over medium-low heat for a minute or two until tender.
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Toss frequently to ensure even cooking.
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Using a slotted spoon, transfer the broccoli rabe to a plate and let cool.
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To make the dough by hand: In a small bowl, combine the yeast and 1/4 cup of the warm water.
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Let stand in a warm place for about 10 minutes, or until foamy.
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Sift 1 cup of the flour and the salt together into a large bowl.
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Make a well in the center.
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Add the remaining 1/4 cup warm water and the 2 tablespoons olive oil to the yeast mixture and pour the liquid into the well.
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Using a wooden spoon, gradually stir the flour into the liquid until the dough becomes too stiff to stir with the spoon.
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14
Using your hands, form the dough into a ball.
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15
On a lightly floured board, knead the dough for 8 to 10 minutes, or until silky and elastic, adding flour as necessary to keep it from sticking.
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To make the dough in a food processor: In a small bowl, combine the yeast and 1/4 cup of the warm water.
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Let stand in a warm place about 10 minutes, or until foamy.
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Combine the flour and salt in the processor and pulse to blend, about 30 seconds.
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Add the remaining 1/4 cup warm water and the olive oil to the yeast mixture.
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Stir gently and pour into the processor.
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Process until a ball has formed, about 40 seconds.
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Transfer the dough to a lightly floured board and knead until silky and elastic, 3 to 4 minutes.
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Put the dough in a lightly oiled large bowl.
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Lightly brush the surface of the dough with oil.
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Stretch plastic wrap tightly across the bowl, covering it completely.
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Let the dough rise at room temperature until doubled, 1 to 2 hours.
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If the dough rises too quickly, punch it down and let it rise again.
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Preheat the oven to 450F with a baking stone inside.
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Sprinkle a bakers peel with cornmeal.
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If you dont have a baking stone and peel, sprinkle a baking sheet with cornmeal.
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Punch down the dough and transfer it to a lightly floured board.
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Knead for several minutes, until elastic.
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Flatten the dough into two disks.
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Working from the center of each disk outward, press and stretch the dough to make a 1/4- to 1/2-inch-thick round.
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Turn the dough over several times as you stretch it to prevent it from shrinking back.
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Transfer the dough to the prepared bakers peel or baking sheet.
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Cover with kitchen towels and let rise for 30 minutes.
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Brush the dough lightly with olive oil.
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Drain the broccoli rabe and spread it over half of the dough, leaving a 1-inch border.
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The filling should not be thicker than about 1/2 inch.
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Pull the other half of the dough over the topping.
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Crimp well to seal.
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Using a fork, pierce the top of the pizza with plenty of holes.
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Brush the surface with the beaten egg.
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If using a baking stone, slide the pizza off the peel or baking sheet directly onto the stone.
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Otherwise, bake the pizza on the baking sheet.
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Bake until crust an even golden color, about 30 minutes.
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Remove from the oven and let stand for 5 minutes before cutting.
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Serve hot or warm.
