Friday, April 10, 2009


from Mariquita Farms
  • 2 large garlic cloves, sliced thin
  • 1/4 cup extra-virgin olive oil
  • 19-ounce can garbanzos, rinsed and drained
  • 1/2 cup water rapini, rinsed and roughly chopped, eat the leaves and tender stems
  • 1/2 teaspoon dried hot red pepper flakes
  • three 6-inch whole wheat or other pita breads, halved horizontally to form 6 rounds
  • 1/2 cup freshly grated Parmesan cheese (about 2 ounces)

Preheat oven to 400F. In a large heavy skillet cook garlic in oil over moderate heat, stirring, until pale golden. Transfer garlic and 1 tablespoon oil to a food processor. Add chick-peas, 1/4 cup water, and salt and pepper to taste and blend mixture until smooth. Heat oil remaining in skillet over moderately high heat until hot but not smoking and cookrapini until wilted. Add remaining 1/4 cup water and pepper flakes and simmer, covered partially, until the greens are crisp-tender and almost all liquid is evaporated, about 2 minutes. Spread rough sides of pita with chick-pea purée and top with rapini and Parmesan. Arrange pita pizzas on a large baking sheet and bake in middle of oven 10 minutes, or until edges are golden. Serves 6 as an entrée or 10 to 12 as an hors d'oeuvre.

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