| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 336 | 13g | 5g | 43g |
| sugars | fibre | protein | salt |
| 2g | 3g | 16g | 1.28g |
As a professional food blogger, I am always seeking the perfect balance between tradition and innovation, comfort and adventure. I am excited to share a delightful, flavor-packed recipe I’ve come to adore: Rapini and Sun-dried Tomato Pizza. With its robust colors and flavors, it is a beautiful meeting point between my Southern roots and my love for bold, international cuisine. Nevertheless, it still finds room to hint at the Creole and French undercurrents of my culinary background.
A Rainbow of Nutrients
Besides its vibrant flavors, a significant reason I’m drawn to the Rapini and Sun-dried Tomato Pizza is its impressive array of nutrients. Rapini, or broccoli rabe, is a verdant powerhouse of vitamins A, C, and K, not to mention a healthy servings of dietary fibers. The sun-dried tomatoes boost the pizza’s antioxidant profile while the cheeses provide you with a welcome dose of calcium and protein. All these components combined make this pizza not only delicious but also beneficial to your health.
The Taste of Versatility
This recipe can be versatile and play along with many different culinary profiles. Simple yet elegant, rustic yet refined, the Rapini and Sun-dried Tomato Pizza is equally at home served as part of a laid-back movie night or as a gourmet dinner party feature. Its profile brings to mind the laid-back, everything-goes nature of a one pot pasta, promising a fulfilling meal without too much fuss.
In regards to pairings, a refreshing citrus-forward Arugula Pear and Parmesan Salad or a well-balanced Classic Minestrone Soup can make a harmonious companion to our main star. Of course, never forget a dash of a bold red wine to perfect your dining experience.
To conclude, whether you are a beginner in the kitchen or a seasoned cook, the Rapini and Sun-dried Tomato Pizza is a stellar recipe bursting with flavors and nutritional benefits. I believe it might become your next homemade dinner superstar, just as it has become mine.
What You’ll Need
- 1 pre-made pizza dough
- 1.5 cups of shredded mozzarella cheese
- 1/2 cup of grated Parmesan cheese
- 1.5 cups of rapini (broccoli rabe), trimmed and chopped
- 3/4 cup of sun-dried tomatoes, drained and thinly sliced
- 2 tablespoons of olive oil
- 3 cloves of garlic, minced
- 1/2 teaspoon of red pepper flakes
- 1/2 teaspoon of dried oregano
- Salt and pepper to taste
Method
Step One
Preheat your oven to 475 degrees F (245 degrees C) and prepare a baking sheet by lightly oiling it or covering it with parchment paper.
Step Two
Take your pre-made pizza dough and roll it out on a floured surface until it’s the size and thickness you prefer. Carefully transfer this onto your prepared baking sheet.
Step Three
In a pan over medium heat, warm up the two tablespoons of olive oil. Add the minced garlic and red pepper flakes. Sauté until the garlic becomes fragrant and slightly golden. This usually takes about 1-2 minutes.
Step Four
Add the chopped rapini into the pan. Season with a pinch of salt, some pepper, and the dried oregano. Keep stirring the rapini until it becomes tender – about 5-7 minutes. Turn off the heat once done.
Step Five
Spread half of the shredded mozzarella cheese over the rolled-out pizza dough, followed by the sautéed rapini and garlic. Scatter the thinly sliced sun-dried tomatoes over the rapini layer, then top everything off with the remaining mozzarella and the grated Parmesan cheese.
Step Six
Place the assembled pizza in your preheated oven. Bake it for about 15-18 minutes. You’ll know it’s done once the cheese is bubbling and the crust becomes crisp and lightly browned. Once done, remove the pizza from the oven and allow it to cool for a few minutes before slicing and serving. Enjoy your homemade Rapini and Sun-Dried Tomato Pizza!
