Broccoli Rabe And Chick Pea Pita Pizzas Recipes

OLIVE OIL-BRAISED CHICKPEAS AND BROCCOLI RABE

Steps:

• Heat the oven to 375 degrees. In a large ovenproof skillet or Dutch oven over medium heat, combine the oil, garlic, rosemary, fennel seeds and chile flakes. Cook until the mixture is fragrant and the garlic is golden, 3 to 5 minutes.
• Turn off the heat, then add the rabe and toss until coated in oil. Scatter the chickpeas around the rabe and stir to coat in oil. Season generously with salt and pepper.
• Cover with a lid or foil and bake for about 40 minutes, until the chickpeas are soft and crispy in parts and the broccoli rabe is tender, but the stems are not mushy.
• Let cool slightly. Before serving, remove the rosemary and season to taste with salt and pepper. Serve with crusty bread for mopping up the seasoned oil.

RICOTTA & BROCCOLI RABE PIE

Steps:

• 1. Combine the beaten eggs with the ricotta cheese,parsley,salt and pepper. Saute the onions and garlic with the two tablespoons of butter,add the broccoli rabe or your choice of vegetable,season with salt and pepper. Pre-heat the oven to 350 degrees.
• 2. Line your pie plate with the crust and flute the edges,easier to do that now the later,pour in the egg mixture. Top with shredded mozzarella and grated cheese.
• 3. Place the pie on a cookie sheet to prevent spillage in your oven while it's baking. Bake for 45 minutes to one hour,check it towards the end by inserting a toothpick in the center. If it comes out clean it's ready to serve. Let it rest for ten minutes before slicing.
• 4. This can be served with a side of salad,soup or vegetable,also cut fresh fruit if you prefer. Enjoy!! :)

BROCCOLI RABE AND SAUSAGE PIZZA

Steps:

• To make the dough, place the water in the bowl of a food processor, add the yeast and sugar, mix lightly, and let proof for about 5 minutes, until bubbles begin to form on the surface. Add the flour, bulgur, all but 1 teaspoon of the olive oil, and the salt, and process for 15 to 20 seconds.
• With the remaining teaspoon of oil, lightly grease the inside of large bowl. Remove the dough from the food processor, shape it into a ball and place it in the oiled bowl, turning it once to coat it with oil on all sides. Cover the bowl tightly with plastic wrap and let rise at room temperature for about 1 hour.
• Meanwhile, prepare the pizza topping. Place the sausages and 2 tablespoons of the olive oil in a saucepan and saute for 4 to 5 minutes. Add the sliced garlic and pepper flakes, and stir for 10 to 15 seconds. Mix in the broccoli rabe, still wet from washing. Cover, and cook over medium heat for 8 to 10 minutes, until the broccoli rabe is wilted. Add the salt and let the mixture cool, uncovered (to prevent discoloration), until lukewarm.
• When ready to cook the pizza, punch down the dough and spread it out by hand onto an aluminum cookie sheet to create a 12-by-14-inch rectangle, approximately 1/4-inch thick. Arrange the sausage and broccoli mixture on top, spreading it to within 3/4-to-1-inch of the edge of the dough. Sprinkle the remaining 2 tablespoons of olive oil evenly over the surface of the topping, and set it aside at room temperature for about 20 minutes to proof the dough.
• Preheat oven to 400 degrees. Place pizza in oven for 18 to 20 minutes, until the crust is crisp and brown. Cut into wedges and serve.

CRISPY BROCCOLI RABE, CHICKPEA, AND FRESH RICOTTA SALAD

Steps:

• Heat broiler. On two baking sheets, toss broccoli, chickpeas, and garlic with oil; season with salt. Broil 2 minutes, then flip broccoli and continue to broil until leaves are crisp and stems tender, about 2 minutes more. Broil one tray at a time if your oven can't accommodate both.
• Serve topped with ricotta and red pepper flakes.Add lemon juice and a drizzle of olive oil.

BROCCOLI RABE AND CHICK-PEA PITA PIZZAS

Steps:

• Preheat oven to 400°F.
• In a large heavy skillet cook garlic in oil over moderate heat, stirring, until pale golden. Transfer garlic and 1 tablespoon oil to a food processor. Add chick-peas, 1/4 cup water, and salt and pepper to taste and blend mixture until smooth.
• Heat oil remaining in skillet over moderately high heat until hot but not smoking and cook broccoli rabe, turning it with tongs, until wilted. Add remaining 1/4 cup water and pepper flakes and simmer, covered partially, until broccoli rabe is crisp-tender and almost all liquid is evaporated, about 2 minutes.
• Spread rough sides of pita with chick-pea purée and top with broccoli rabe and Parmesan.
• Arrange pita pizzas on a large baking sheet and bake in middle of oven 10 minutes, or until edges are golden.