pizza with broccoli rabe and roasted onions

Make the dough: In a large bowl, whisk together the flour, salt, and yeast. Add the water and olive oil and use a spoon or dough whisk (I have this one) to bring it together, stirring the mixture a few times to ensure there are no unmixed pockets of flour. Cover the bowl with plastic wrap and let it rise until it doubles and moves a lot when jiggled, about 1 1/2 to 2 hours at room temperature. If you won’t need the dough until later, you can transfer it to the fridge a little before it’s fully doubled and let it finish there for a few hours or overnight. Meanwhile, prepare the roasted onions and broccoli rabe: Heat oven to 375°F (190°C). In a large ovenproof skillet or baking dish, toss diced onion with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and a few grinds of black pepper or pinch of red pepper flakes. Roast in the oven for 30 minutes, stirring once midway through, until onions have softened and browned at the edges. Add broccoli rabe, garlic, and finely grated zest of the lemon to pan along with another 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and more black pepper or red pepper flakes. It’s going to be a mountainous pile of greens, but do your best to mix it with the roasted onions in the pan. Return the pan to the oven for another 10 to 15 minutes, until broccoli is wilted and charred at the edges. Transfer mixture to a plate to cool a little while the dough finishes proofing. Crank the oven temperature up to 450°F (230°C). Assemble pizza: Coat a 12-inch (30-cm) round cast-iron skillet or a 9×13 pan with 2 to 3 tablespoons olive oil. Scrape dough into the pan, then turn it over once so it’s oiled on both sides. Dip your fingers in the oil to coat them and dimple the dough out to the edges as best as you can; it’s okay if it doesn’t fully stretch at this point. Set it aside, loosely covered, for 30 minutes to finish proofing.Being careful not to deflate the dough, use oiled fingers to gently dimple the dough out to the edges of the pan if it’s not there already. Scatter mozzarella directly on the dough — you can safely go to the edges for this and all toppings — then spoon the roasted onion and broccoli rabe mixture over, then olives, and sprinkle pecorino on top. Bake the pizza: For 25 to 30 minutes, until deeply golden brown at the edges and toasty on top. Yes, this baking time and temperature is correct. It sounds very long but it will imbue the edges with a satisfying crunch and the greens will be crispy and charred on top; the pizza will not be overcooked. To serve: Squeeze juice of half the lemon over, plus more to taste. Cut into 8 wedges and eat right away.