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Blanching the rapini before sprinkling it on your pizza ensures a gorgeous green color and prevents it from burning. Try changing up your greens to keep this pizza fresh!
Serves: 8
Hands-on time: 15 minutes
Total time: 30 minutes
INGREDIENTS:
INSTRUCTIONS:
- 4 oz rapini (about 1/4 bunch)
- Olive oil cooking spray
- 1/4 cup stone-ground whole-grain yellow cornmeal
- 1 clove garlic, minced
- 26 1/2 oz boxed, jarred or BPA-free canned diced tomatoes, with juices (TRY: Pomi Chopped Tomatoes)
- 1 1/2 cups fresh basil
- Sea salt and fresh ground black pepper, to taste
- Juice 1/2 lemon
- 1/4 tsp red pepper flakes
- 16 oz (1 lb) whole-wheat pizza dough
- 1/4 cup pitted and chopped Kalamata olives
- 1/4 cup sliced sun-dried tomatoes, dry-packed
- 1 cup low-fat ricotta cheese, strained through a double-layered cheesecloth-lined colander
- 3 tbsp low-fat fresh grated Parmesan cheese
Nutrients Per Serving (1/8 pizza): Calories: 222, Total Fat: 5 g, Sat. Fat: 1.5 g, Monounsaturated Fat: 1 g, Polyunsaturated Fat: 0 g, Carbs: 34 g, Fiber: 6 g, Sugars: 5 g, Protein: 11 g, Sodium: 247 mg, Cholesterol: 12 mg
- Prepare rapini: In a medium pot, bring lightly sea-salted water to a boil. Trim 1 inch off the end of each rapini stem; immerse rapini into water and blanch for about 30 seconds. Drain and refresh in ice water and chop into 1-inch-long pieces. (NOTE: You should end up with about 2 cups rapini after blanching, draining and chopping.)
- Preheat oven to 450°F. Mist a large parchment-lined, rimmed baking sheet with cooking spray. Dust sheet with cornmeal.
- Prepare sauce: In a food processor, pulse garlic, tomatoes and juices, basil, salt and pepper.
- In a medium bowl, toss rapini with lemon juice and pepper flakes.
- With lightly floured hands, stretch dough to cover entire baking sheet. Spread a thin layer of sauce over top. Top with rapini, olives, sun-dried tomatoes and dollops of ricotta. Sprinkle with Parmesan and bake for 10 to 15 minutes, until bottom is golden brown.
Veritas Vos Liberabit
TweetHa, my mother is from Italy and I was brought up eating " Rapini " at least 3 times a week and most people have no idea what it is ! It has a very strong distinct flavor and alot of folks dont care for it but I love the stuff and I am gonna try this pizza tonight thanks