Thursday, May 30, 2013

Mini Broccoli Rabe Pizza with Walnut Basil Pesto

Mini Broccoli Rabe Pizza with Walnut Basil Pesto
Broccoli rabe is so in season right now I’ve had it twice this week. They come in large bouquets of leaves with small heads of broccoli and little yellow flowers all of which you eat. This is wonderful sautéed in simplicity with oil and garlic and eaten as a side dish or on top of pizza, in a calzone, and tossed with pasta. I could eat the whole bunch on it’s own.

These little pizzas make for a light lunch or appetizer – they’re so tasty and the pesto adds a little zip. I also like the addition of the Daiya vegan mozzarella cheese, which can be found in health food stores and Whole Foods.

Don’t worry about using a lot of broccoli rabe in fact, it filled to the top of a large pot before being sautéed and shrunk considerably after cooking.  

The pesto and rabe would be great as a topping for 1 large pizza if you prefer instead of the minis. 

Rabe nutritional highlights: Vitamin A, C K, potassium calcium and iron

Walnut Basil Pesto with Sundried Tomatoes
1 cup raw walnuts
¾ cup sundried tomatoes not in oil
1 cup packed fresh basil  
2 tbsp olive oil
1/8 tsp sea salt
½ clove minced garlic or more if you like

Note: I didn't use much oil as traditional pesto so this will be thicker add 2 tbsp. more oil if you don’t mind oil.

1. Rehydrate the sundried tomatoes in hot water until soft – drain and chop.
2. Chop the basil
3. Add walnuts to food processor and pulse until chopped add the remainder ingredients and process until well combined – transfer to a bowl

Broccoli Rabe
Makes 6 mini pizzas
Pre heat oven to 375 rack in the middle

Note: you can line a large cookie shoot with parchment paper but only 3 tortillas fit, if you don’t want to make two batches line an oven rack with foil and place your tortillas on that while baking line it before preheating oven.

6 – six inch tortillas
Large bunch rabe stems removed.
2 tsp oil
1 ½ clove garlic minced about 1 ½ tsp
pinch cracked red pepper
1/8 tsp sea salt
Daiya mozzarella vegan cheese optional – but very nice

1. Remove the large stems of the rabe, I cut them off just under the leaf.
2. In large pot add the oil, garlic, sea salt and cracked red pepper let sizzle for 30-45 seconds stirring. Add the broccoli rabe and with large tongs toss to coat with the salted garlic oil,
the rabe will shrink considerably – after 2 minutes or less it will be wilted. Remove from the pan.
3. Toast tortillas in oven for two minutes and remove.  Layer the tortillas with pesto, broccoli and top with mozzarella place back in the oven for 9 minutes until the cheese has started to melt and tortilla looks crispy on edges.

When done I cut each pizza into four quarters which makes picking up and eating it more enjoyable.

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