Emerald Pita Pizzas

Who doesn’t love pizza? Especially pizza that is easy to make, extremely nutritious and delicious! These pizzas can be served as a main dish or cut into fourths for an appetizer.

How healthy is that?

Broccoli Raab or Rapini is low in Saturated Fat. It is also a good source of Pantothenic Acid, and Dietary Fiber, Protein, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Thiamin, Riboflavin, Niacin, Vitamin B6, Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium, Zinc and Manganese.

Turnip Greens are an excellent source of vitamins including vitamin A, vitamin C, vitamin E, vitamin B6 and folate. They are also an excellent source of the minerals calcium, copper and manganese. In addition, turnip greens are an excellent source of dietary fiber.

Recipe Ingredients:
2 cloves garlic, sliced thin
¼ C extra virgin olive oil
19 oz can garbanzo beans
½ C water
1 pound Rapini, roughly chopped and/or 1 pound Turnip Greens
½ t hot pepper flakes
6 pita breads



Directions:
Preheat oven to 400 degrees.
Add 2 t of oil and garlic to a heavy skillet
Cook garlic over medium heat until golden
Transfer garlic and 1 T olive oil to food processor.
Add garbanzo beans, ¼ C water and blend until smooth
Salt and pepper to taste

Heat remaining oil in skillet on medium heat.
Add greens and cook until wilted (approx. 4 minutes)
Add ¼ C water and red pepper flakes. Simmer until greens are tender and all water is evaporated, approx. 2-3 minutes.

Spread pitas with garbanzo bean mixture and top with greens. Additional herbs and spices of your choice can be added.
Arrange pitas on baking sheets. Bake in oven for 10 minutes or until edges are golden brown.

Serve Warm.

Serves 4-6

Copyright 2010 
Lisa Casey, M.S.Ed of Living, Loving Food
All rights reserved.
If you re-post this recipe, please give credit where it is due and post a link to http://livinglovingfood.blogspot.com/2010/03/emerald-pita-pizzas.html