Recipe courtesy of Gourmet Magazine

Broccoli Rabe and Chickpea Pita Pizzas

  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 6 servings
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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) pocketless 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. 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.
  3. Spread pitas with hummus and top with broccoli rabe and Parmesan. Arrange pita pizzas on a large baking sheet and bake in middle of oven 10 minutes, or until edges are golden.
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