| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
lg |
Garlic cloves; sliced thin |
| 1/4 |
c |
Extra-virgin olive oil |
| 1 |
cn |
(19-ounce) chick-peas; rinsed and drained |
| 1/2 |
c |
Water |
| 1 |
lg |
Bunch broccoli rabe; coarse and hollow stems discarded and the rest chopped, (about 9 cups) |
| 1/2 |
ts |
Dried hot red pepper flakes |
| 3 |
|
6-inch pita loaves; halved horizontally to form 6 rounds |
| 1/2 |
c |
Freshly grated Parmesan cheese; (about 2 ounces) |
INSTRUCTIONS
Can be prepared in 45 minutes or less.
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.
Serves 6 as an entrée or 10 to 12 as an hors d'oeuvre.
Gourmet December 1994
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 05, 1998
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