Broccoli Rabe And Chickpea Pita Pizzas Recipe

• 3 Tbsp. extra-virgin extra virgin olive oil
• 1 lrg bunch broccoli rabe coarse and hollow stems discarded, the rest minced (abt 9 c.)
• 1/4 c. water
• 1/2 tsp dry warm red pepper flakes
• 6 x pocket-less pitas - (6" dia)
• 1 1/2 c. hummus see * Note
• 1/2 c. freshly-grated Parmesan cheese (abt 2 ounces)

1. Preheat oven to 400 degrees.
2. Heat oil in a large heavy skillet over moderately-high heat till warm but not smoking and cook broccoli rabe, turning it with tongs, till wilted.
3. 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.
4. Spread pitas with hummus and top with broccoli rabe and Parmesan.
5. Arrange pita pizzas on a large baking sheet and bake in middle of oven 10 min, or possibly till edges are golden brown.
6. This recipe yields 6 servings.

extravirgin extra virgin olive oil, broccoli rabe coarse, water, warm red pepper, pocket, hummus see, parmesan cheese

Taken from cookeatshare.com/recipes/broccoli-rabe-and-chickpea-pita-pizzas-92907 (may not work)