Contributed by (Recipe adapted from “Mariquita” at www.mariquita.com)

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Ingredients

2 large Garlic cloves, sliced thin
1/4 C extra-virgin Olive oil
a 19-oz can Garbanzos, rinsed and drained
1/2 C Water
1 lb Rapini tips, rinsed and roughly chopped
1/2 tsp dried hot Red pepper flakes
three 6-inch whole wheat or other Pita breads, halved horizontally to form 6 rounds
1/2 C freshly grated Parmesan cheese (about 2 oz)

Instructions

Preheat oven to 400°F. In a large heavy skillet cook garlic in oil over moderate heat, stirring, until pale golden. Transfer garlic and 1 tablespoon oil to a food processor. Add chick-peas, 1/4 cup water, and salt and pepper to taste and blend mixture until smooth. Heat oil remaining in skillet over moderately high heat until hot but not smoking and cook rapini until wilted. Add remaining 1/4 cup water and pepper flakes and simmer, covered partially, until the greens are crisp-tender and almost all liquid is evaporated, about 2 minutes. Spread rough sides of pita with chick-pea purée and top with rapini and Parmesan. Arrange pita pizzas on a large baking sheet and bake in middle of oven 10 minutes, or until edges are golden. Serves 6 as an entrée or 10 to 12 as hors d'oeuvres.

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