Garbanzo and Broccoli Pita Pizza

This was a delicious and simple lunch! I got some broccoli rapini in my box from Mile High Organics, and they also sent a recipe for these pita pizzas. I changed it up a little and added in some potatoes that I had leftover from my breakfast burritos. Yum!

Garbanzo Beans and Broccoli Rapini Pita Pizzas
adapted from Gourmet

2 cloves minced garlic
1/2 C extra virgin olive oil
1 can garbanzo beans, drained and rinsed
1/2 C water
1 bunch broccoli rapini leaves, chopped (remove stems)
1/2 tsp. red pepper flakes
3 pitas, halved horizontally to form 6 rounds (or something similar. I used these long pitas and made 3 with this recipe.)

Optional:
Diced and oven roasted potatoes
Tomatoes
Any other pizza toppings







Preheat oven to 400.

In a skillet cook the garlic in oil over medium heat, stirring, until pale and golden. Transfer the garlic to a food processor. Add in 1 Tbsp oil, chick peas, 1/4 C water, and salt and pepper to taste and blend until smooth.

Cook the broccoli rapini in olive oil over moderately high heat until wilted. Add remaining 1/4 C water and red pepper flakes. Cover and simmer about 2 minutes until almost all the water is evaporated.

Spread the garbanzo mixture on to the pitas and top with the broccoli rapini, potatoes or any other toppings you like. Arrange pitas on a baking sheet and bake for 10 minutes or until the edges are golden.

The garbanzo paste mixture on here was especially good and would make a great base for a lot of other toppings.
Let me know what you try!