Ah, yes, another Tasty Tuesday! This one is courtesy of Rachael Ray!
I saw this recipe on her show and website a few weeks ago, thought it looked easy enough, and gave it a try. While it didn't go over too well with the kiddos (spaghetti & meatballs or hotdogs tend to be their favorites right now...can't seem to top them), it was an instant hit with Hubby! In fact, it is what's for dinner tonight! Give it a try and tell me what you think.
15-Minute Meal: Broccoli Rabe and Sausage Bread Pizzas
* 1 large bundle broccoli rabe, trimmed, washed and dried, coarsely chopped
* 1 large (or 2 small loaves) loaf ciabatta bread, split horizontally
* EVOO (extra virgin olive oil) for drizzling, plus 2 Tablespoons
* 1 lb. bulk Italian sweet sausage
* 4 gloves garlic, finely chopped or grated
* Black pepper
* 1/2 tsp. crushed red pepper flakes
* Ground nutmeg
* 1 cup ricotta cheese
* 1/3 cup milk
* 2 Tbsp. chopped thyme
* 2 cups provolone cheese, shredded
Preheat your broiler and position the oven rack 1 rung from top of oven.
Bring an inch or two of water to a boil in a covered deep skillet. Season with salt and boil the broccoli rabe in the water for 3-4 minutes to cook out their bitterness. Drain well.
Place bread on a cookie sheet , cut side up. Place under broiler for 2-3 minutes, being careful not to burn them! Remove from oven and set aside.
Heat a drizzle of EVOO in a skillet over medium-high heat. Add sausage and brown and crumble. Remove to plate and return pan to stove. Reduce heat to medium and add 2 Tbsp. EVOO. Add garlic and stir for 1-2 minutes. Add red pepper flakes and stir. Add broccoli rabe and toss to combine. Season with salt, pepper, and a little nutmeg. Turn off heat.
Combine ricotta cheese, milk, salt, pepper, thyme, and a drizzle of EVOO. Spread mixture evenly on pieces of bread. Top evenly with sausage, broccoli rabe, and provolone cheese. Return bread pizzas to the oven for 3 minutes or until brown and bubbly on top.
Alright, alright...if you know me, I typically cannot follow a recipe word for word. I tend to substitute for lighter ingredients or ones that I have on-hand.
The first time I made these pizzas, I could not find broccoli rabe at the grocery store for the life of me. So, I substituted fresh spinach. I used lean Italian sausage, and I left out the red pepper flakes for fear of burning my mouth off. (Since Hubby prefers spicier food, I might sprinkle a few on his piece tonight.) I used 1% milk and part-skim ricotta instead of whole. Finally, I didn't have shredded provolone, so I used mozzarella.