Stuffed Rapini Ricotta Pizza

[migration] empty title 142 Author: Canadian Living Credits: [migration] empty title 142

  • Portion size 8 servings


  • 1 bunch (1 pound/500 g) rapini
  • 1 tablespoon olive oil
  • 1 onion chopped
  • 4 cloves garlic minced
  • 1/2 teaspoon hot pepper flakes
  • 1/4 teaspoon salt
  • 1 tub ricotta cheese
  • 2/3 cups shredded Asiago cheese
  • 2 eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 lb pizza dough


Preheat oven to 450°F (230°C).

Trim 1/4-inch (5 mm) off bottom of rapini stems and discard. Coarsely chop rapini and set aside.

In skillet, heat oil over medium-high heat. Cook onion, garlic, hot pepper flakes and salt until softened, about 3 minutes. Add reserved rapini. Cook until tender, crisp, 5 minutes. Transfer to large bowl. Add ricotta and Asiago cheeses, 1 of the eggs, salt and pepper. Mix well. Set aside.

Divide pizza dough in half. On lightly floured surface, roll and stretch each half into 12 -inch (30 cm) round, letting dough relax for 5 minutes if becoming too springy. Place 1 round on greased 12- inch (30 cm) round pizza pan. Top with ricotta mixture, leaving 1- inch (2.5 cm) border. Top with remaining round. Pinch edges together. Fold edge over toward center and pinch again to seal.

In small bowl, whisk remaining egg with 1 tbsp (15 mL) water; brush over dough. Bake on bottom rack of 450°F (230°C) oven until deep golden brown, 20 to 25 minutes. Let stand for 10 minutes. Cut into wedges.

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Stuffed Rapini Ricotta Pizza