Broccoli Rabe and Chickpea Pita Pizzas

• 3 tablespoons extra-virgin olive oil
• 1 large bunch broccoli rabe, coarse and hollow stems discarded and the rest chopped (about 9 cups)
• 1/4 cup water
• 1/2 teaspoon dried hot red pepper flakes
• 6 (6-inch) pocket-less pitas
• 1 1/2 cups hummus (recipe above)
• 1/2 cup freshly grated Parmesan cheese (about 2 ounces)

1. Preheat oven to 400 degrees.
2. Heat oil in a large heavy skillet over moderately high heat until hot but not smoking and cook broccoli rabe, turning it with tongs, until wilted.
3. Add remaining 1/4 cup water and pepper flakes and simmer, covered partially, until broccoli rabe is crisp-tender and almost all liquid is evaporated, about 2 minutes.
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 minutes, or until edges are golden.

extravirgin olive oil, broccoli rabe, water, pocket, parmesan cheese

Taken from www.foodnetwork.com/recipes/broccoli-rabe-and-chickpea-pita-pizzas-recipe.html (may not work)