Stuffed Rapini Ricotta Pizza
Servings: 8
Ingredients:
-
1 bunch rapini (1 pound/ 500 g)
1 tbsp (15 mL) olive oil
1 onion, chopped
4 cloves garlic, minced
1/2 tsp (2 mL) hot pepper flakes
1/4 tsp (1 mL) salt
1 tub ricotta cheese
2/3 cup (150 mL) shredded Asiago cheese
2 eggs
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1 lb pizza dough
Preparation:
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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