| BROCCOLI RAAB AND CHICK-PEA PITA PIZZAS |
From Gourmet magazine, December 1994
2 large garlic cloves, sliced thin
¼ cup extra virgin olive oil
1 can (19 oz) chick-peas, rinsed and drained
½ cup water
1 bunch broccoli raab, coarsely chopped
½ tsp. dried hot red pepper flakes
3 loaves 6-inch pita, halved horizontally to form 6 rounds
½ cup freshly grated Parmesan cheese
Preheat oven to 400F. In a large 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 raab, turning it with tongs, until wilted. Add
remaining 1/4 cup water and pepper flakes and simmer, covered
partially, until broccoli raab is crisp-tender and almost all liquid is
evaporated, about 2 minutes.
Spread rough sides of pita with chick-pea puree and top with broccoli
raab 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.
2 large garlic cloves, sliced thin
¼ cup extra virgin olive oil
1 can (19 oz) chick-peas, rinsed and drained
½ cup water
1 bunch broccoli raab, coarsely chopped
½ tsp. dried hot red pepper flakes
3 loaves 6-inch pita, halved horizontally to form 6 rounds
½ cup freshly grated Parmesan cheese
Preheat oven to 400F. In a large 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 raab, turning it with tongs, until wilted. Add
remaining 1/4 cup water and pepper flakes and simmer, covered
partially, until broccoli raab is crisp-tender and almost all liquid is
evaporated, about 2 minutes.
Spread rough sides of pita with chick-pea puree and top with broccoli
raab 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.
