Broccoli Rabe And Chick Pea Pita Pizzas Recipe

• 2 lrg Garlic cloves, sliced thin
• 1/4 c. Extra-virgin extra virgin olive oil
• 1 can (19-oz) chick-peas, rinsed and liquid removed
• 1/2 c. Water
• 1 lrg Bunch broccoli rabe, coarse and hollow stems discarded and the rest minced, (about 9 c.)
• 1/2 tsp Dry warm red pepper flakes
• 3 x 6-inch pita loaves, halved horizontally to create 6 rounds
• 1/2 c. Freshly grated Parmesan cheese, (about 2 ounces)

1. Preheat oven to 400 F.
2. In a large heavy skillet cook garlic in oil over moderate heat, stirring, till pale golden brown.
3. Transfer garlic and 1 Tbsp.
4. oil to a food processor.
5. Add in chick-peas, 1/4 c. water, and salt and pepper to taste and blend mix till smooth.
6. Heat oil remaining in skillet over moderately high heat till warm but not smoking and cook broccoli rabe, turning it with tongs, till wilted.
7. Add in remaining 1/4 c. water and pepper flakes and simmer, covered partially, till broccoli rabe is crisp-tender and almost all liquid is evaporated, about 2 min.
8. Spread rough sides of pita with chick-pea puree and top with broccoli rabe and Parmesan.
9. Arrange pita pizzas on a large baking sheet and bake in middle of oven 10 min, or possibly till edges are golden brown.
10. Serves 6 as an entree or possibly 10 to 12 as an hors d'oeuvre.

garlic, extravirgin extra virgin olive oil, chickpeas, water, broccoli rabe, warm red pepper, pita loaves, freshly grated parmesan cheese

Taken from cookeatshare.com/recipes/broccoli-rabe-and-chick-pea-pita-pizzas-92906 (may not work)