Stuffed Rapini Ricotta Pizza Recipe

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0 votes | 942 views
Servings: 8

Ingredients

Cost per serving $0.45 view details

Directions

  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.

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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%
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