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Receta Stuffed Rapini Ricotta Pizza
by Global Cookbook

Stuffed Rapini Ricotta Pizza
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  Raciónes: 8

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

  1. Trim 1/4 inch (5 mm) off bottom of rapini stems and throw away. Coarsely chop rapini and set aside.
  2. 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.
  3. 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.
  4. 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.