Wood Stone Ovens

A collection of recipes for your Wood Stone equipment.

Northwest Rapini

Serves 4 Rapini, also known as Broccoli Raab, is an old-world green that makes a great pizza topping or other ingredient needing bitter, earthy flavors.  Our “Northwest” version, done in a Stone Hearth Oven combines the flavors of old Italy with an applewood smoked sea salt from western Washington


  • 1 bunch rapini
  • 1 oz water
  • 1.5 T extra virgin olive oil
  • 1 tsp minced garlic
  • ¼ tsp red chili flake
  • pinch smoked sea salt
  • 1 wedge fresh squeezed lemon juice


  1. Slice rapini into ¾”-1” thick ribbons, discarding stems. Add the sliced rapini and water to a sauté pan and cover with a lid. In the searing sauté zone, steam the rapini until it is properly blanched (it will be at the peak of its greenness like other green vegetables), then remove from the oven and drain any remaining water. Add the olive oil, minced garlic, chili flakes, and smoked salt, stir lightly to mix, and return to the oven with the lid off. Saute until rapini begins to char slightly, then remove from the oven and finish with fresh squeezed lemon juice.