Getting Our Greens (and Carbs!)- Pizza with Broccoli Rabe & Arugula

I had some arugula in the refrigerator and a vision of pizza in my mind. On my trip to the store, the pizza crusts were on sale, further proof of the “meant to be” serendipitous nature of my culinary idea.

First, I set to work zesting a little lemon, juicing it and mixing it with some olive oil, basil, and parsley. I let the mixture settle into the chicken breast I was about to saute (in butter).

Next, I chopped up the garlic that is so necessary for broccoli rabe. It emitted its familiar aroma. Washing the broccoli rabe, I took note of its crisp leaves, which always feels like the sound of the word “cruciferous” to me. I cooked it up, watching its green color deepen and its leaves start to wilt. I also added some red pepper flakes for a little extra oomph.

After the chicken and brocooli rabe were cooked up, I went to work dressing up the pizza crusts- one with marinara sauce, one without. Then I spooned the broccoli rabe on top. Amply sprinkled shredded cheese over it. Arugula. Raw onion slivers. Chicken. More cheese. On the sauce-free one, I added the leftover lemon juice and butter.

Baked them for 22-25 minutes and admired them once out of the oven. The onion with its crisp burnt edges, the chicken with its burst of lemony flavor. Aaaahhhhh…… #gallery-266-1 { margin: auto; } #gallery-266-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 33%; } #gallery-266-1 img { border: 2px solid #cfcfcf; } #gallery-266-1 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */

#cook #5senses #aroma #broccolirabe #pizza #arugula

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