Broccoli Rabe Hummus & Roasted Red Pepper & Olive Pizza |
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Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 16 |
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An alternative to pizza made with tomato sauce and mozzarella cheese (not that there is anything wrong with that!). This invites creativity and healthy choices. Inspired by an old recipe from Gourmet magazine. Ingredients:
16 mini whole wheat sodium-free pita bread |
4 large garlic cloves, minced |
3/4 cup extra virgin olive oil |
15 1/2 ounces chickpeas, rinsed and drained |
1/4 cup water |
1/4 cup prepared pesto sauce |
4 quarts water |
salt |
9 cups broccoli rabe, stems removed and triple rinsed and drained (1 large bunch) |
1/4 cup water |
1/2 teaspoon hot red pepper flakes |
1/2 cup grated romano cheese |
1/4 cup prepared pesto sauce |
14 ounces fire roasted red peppers, diced (1 can) |
6 ounces kalamata olives, pitted, chopped |
1/2 cup grated romano cheese |
Directions:
1. Preheat oven to 400 degrees.
2. In a 6 quart stockpot, heat 4 quarts of salted water to boiling.
3. Blanch broccoli rabe in stock pot. Drain and set aside.
4. Hummus:.
5. In a large skillet, heat 1/4 cup oil and brown garlic.
6. Remove garlic and oil to a food processor.
7. Add chick peas, 1/4 cup water, pesto and process until smooth.
8. Add 1/4 cup olive oil to the food processor while motor is running, allowing mixture to combine well.
9. Broccoli Rabe Saute:.
10. Finely chop the reserved broccoli rabe.
11. Heat 1/4 cup oil in skillet over medium heat.
12. Add broccoli rabe, 1/4 cup water, and red pepper flakes.
13. Saute until all liquid is evaporated and rabe is tender, approximately 5 minutes.
14. Pizza:.
15. Slice each pita pocket in half horizontally.
16. Spread hummus on the rough side of pita.
17. Top with small amount of broccoli rabe.
18. Sprinkle with grated cheese.
19. Roasted Pepper Kalamata Olive Pizza:.
20. Spread pesto on rough side of pita pockets.
21. Top with peppers and olives.
22. Sprinkle with grated cheese.
23. Assemble pita pizzas on baking sheet.
24. Bake in 400 degree oven for 10 minutes, until edges are golden brown.
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