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Ingredientes
- 1 bn rapini
- 1 Tbsp. extra virgin olive oil
- 1 x onion, minced
- 4 clv garlic, chopped
- 1 x 500 g tub ricotta cheese
- 2/3 c. shredded asiago cheese
- 1/2 tsp warm pepper flakes
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 lb pizza dough
Direcciones
- Trim 1/4 inch (5 mm) off bottom of rapini stems and throw away. Coarsely chop rapini and set aside.
- In skillet, heat oil over medium-high heat. Cook onion, garlic, warm pepper flakes and salt till softened, about 3 min. Add in reserved rapini. Cook till tender, crisp, 5 min. Transfer to large bowl. Add in ricotta and Asiago cheeses, 1 of the Large 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 min if becoming too springy. Place 1 round on greased 12- inch (30 cm) round pizza pan. Top with ricotta mix, leaving 1- inch (2.5 cm) border. Top with remaining round. Healthy pinch edges together. Fold edge over toward center and healthy 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 till deep golden, 20 to 25 min. Let stand for 10 min. Cut into wedges.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 137g | |
| Recipe makes 8 servings | |
| Calories 284 | |
| Calories from Fat 85 | 30% |
| Total Fat 9.55g | 12% |
| Saturated Fat 4.56g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 67mg | 22% |
| Sodium 154mg | 6% |
| Potassium 204mg | 6% |
| Total Carbs 35.37g | 9% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.73g | 0% |
| Protein 13.8g | 22% |
