Stuffed Rapini Ricotta Pizza

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.