Step 1

Position an oven rack in the lowest position and slide a baking stone onto the rack. Preheat the oven to 550°F (290°C) or whatever its highest temperature and let it heat for at least 45 minutes.

Step 2

Punch the dough down and gently turn it out onto your work surface. Shape the dough into a ball, cover with a clean kitchen towel, and let rest for 30 minutes.

Step 3

In a small bowl, combine the oil, garlic, red pepper flakes, and salt and let it meld for 30 minutes to let the flavors harmonize.

Step 4

Bring a large pot 3/4 full of salted water to a boil over high heat. Add the broccoli rabe and cook until tender, 2 to 3 minutes. Drain under cold running water. Gently squeeze as much water as you possibly can from the broccoli rabe and then roughly chop it into bite-size pieces.

Step 5

Lightly flour a work surface. Roll out or toss the dough into a round 13 to 14 inches (33 to 35 centimeters) in diameter. Generously dust a pizza peel or rimless baking sheet with cornmeal and place the dough round on it.

Step 6

Working quickly, spread the cheese evenly over the dough, leaving a 3/4-inch (2-centimeter) border uncovered. Top evenly with the broccoli rabe and the olives. Brush the plain border with some of the seasoned oil and then drizzle with more oil. Immediately slide the pizza from the peel onto the baking stone.

Step 7

Bake until the crust is crisp and browned, 8 to 10 minutes.

Step 8

Remove from the oven, brush the edge of the crust with any remaining oil, and slice. Serve immediately. Originally published February 24, 2016.