PIZZA WITH RAPINI

MAKES TWO 12-INCH ROUND OR 15 x 10-INCH PIZZAS

I think I say it about every pizza I make, but this is one of my favorites. I was introduced to it years ago, but it's the first time I made it because I wasn't able to get rapini in my area until recently. This is excellent with a multi-grain or whole wheat crust, but use whatever you prefer. This recipe can easily be halved to make one pizza. Also, with the rapini chopped into smaller pieces, it is a superb topping for bruchetta.

INGREDIENTS

One 2-pound batch Multi-Grain Pizza Dough or 2 store-bought 12-inch prebaked pizza crusts

1/4 cup olive oil

4 large cloves garlic, minced

2 pounds rapini (broccoli rabe), rinsed, tough stems removed, cut into 3-inch pieces

Salt and pepper to taste

4 tablespoons freshly grated Parmesan cheese

4 tablespoons freshly grated Romano cheese

2 tablespoons additional olive oil for top of pizzas

Heat the 1/4 cup olive oil in a large skillet over medium-high heat. Add the garlic and sauté about 1 minute. Add the rapini and a little water for moisture. Season with the salt and pepper. Cover and steam until very tender, about 20 minutes, adding more water if needed. When it's done, remove the lid and let all of the moisture evaporate. Remove from heat and cool.

If making the homemade crust, preheat oven to 425° F. (Follow package directions if using store-bought crusts.) Lightly butter pizza pans or baking sheets. Spread half of the dough in each pan, making a small ridge around the edges. Top each with half of the cooked rapini. Lightly press on the greens so they will stick to the dough. Sprinkle each pizza with 2 tablespoons of the Parmesan and Romano. Drizzle each with 1 tablespoon of oil. Bake until crust is lightly browned and crispy on the bottom, about 20 minutes, switching racks half way through. Transfer the pizzas to a cutting surface and let cool at least 5 minutes before slicing. This is good hot, warm or room temperature.

Notes: Greasing the pans with butter makes it much easier to spread the dough. The dough is also easier to work with if chilled. Of course, the preferred method of baking would be to use pizza stones, if you have them.

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