Broccoli Rabe Hummus & Roasted Red Pepper & Olive P

Name: Broccoli Rabe Hummus & Roasted Red Pepper & Olive Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 mini whole wheat sodium-free pita bread; 4 large garlic cloves, minced; ¾ cup extra virgin olive oil; 15 12 ounces chickpeas, rinsed and drained; ¼ cup water; ¼ cup prepared pesto sauce; 4 quarts water; salt; 9 cups broccoli rabe, stems removed and triple rinsed and drained (1 large bunch); ¼ cup water; ½ teaspoon hot red pepper flakes; ½ cup grated romano cheese; ¼ cup prepared pesto sauce; 14 ounces fire roasted red peppers, diced (1 can); 6 ounces kalamata olives, pitted, chopped; ½ cup grated romano cheese

Servings: persons

16 mini whole wheat sodium-free pita bread
4 large garlic cloves, minced
¾ cup extra virgin olive oil
15 12 ounces chickpeas, rinsed and drained
¼ cup water
¼ cup prepared pesto sauce
4 quarts water
salt
9 cups broccoli rabe, stems removed and triple rinsed and drained (1 large bunch)
¼ cup water
½ teaspoon hot red pepper flakes
½ cup grated romano cheese
¼ cup prepared pesto sauce
14 ounces fire roasted red peppers, diced (1 can)
6 ounces kalamata olives, pitted, chopped
½ cup grated romano cheese

1
Preheat oven to 400 degrees.
2
In a 6 quart stockpot, heat 4 quarts of salted water to boiling.
3
Blanch broccoli rabe in stock pot.
4
Drain and set aside.
5
Hummus:.
6
In a large skillet, heat 1/4 cup oil and brown garlic.
7
Remove garlic and oil to a food processor.
8
Add chick peas, 1/4 cup water, pesto and process until smooth.
9
Add 1/4 cup olive oil to the food processor while motor is running, allowing mixture to combine well.
10
Broccoli Rabe Saute:.
11
Finely chop the reserved broccoli rabe.
12
Heat 1/4 cup oil in skillet over medium heat.
13
Add broccoli rabe, 1/4 cup water, and red pepper flakes.
14
Saute until all liquid is evaporated and rabe is tender, approximately 5 minutes.
15
Pizza:.
16
Slice each pita pocket in half horizontally.
17
Spread hummus on the rough side of pita.
18
Top with small amount of broccoli rabe.
19
Sprinkle with grated cheese.
20
Roasted Pepper Kalamata Olive Pizza:.
21
Spread pesto on rough side of pita pockets.
22
Top with peppers and olives.
23
Sprinkle with grated cheese.
24
Assemble pita pizzas on baking sheet.
25
Bake in 400 degree oven for 10 minutes, until edges are golden brown.

1490

kcal

Calories

Fat

178

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 16 mini whole wheat sodium-free pita bread, 4 large garlic cloves, minced, ¾ cup extra virgin olive oil, 15 12 ounces chickpeas, rinsed and drained, and more.

Yes, Broccoli Rabe Hummus & Roasted Red Pepper & Olive Pizza falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Broccoli Rabe Hummus & Roasted Red Pepper & Olive Pizza

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions