This is really a variation on two themes I’ve touched on before…vegetables cooked aglio e olio and a pizza recipe. In this version I used rapini, which I cooked with oil, garlic, and hot pepper, and the pizza crust was made using a hand-kneaded oatmeal crust (click here for the recipe). The main difference with rapini, I think, is that it is often blanched or briefly par-boiled before sauteing. This is an option, and some cooks may disagree, but I feel it removes some of its bitterness. Nonetheless, this is a delicious preparation for any vegetable, so I should warn you to cook extra…if you’re like me you’ll eat a good portion of it before it makes it to the pizza. Anyhow, here it is in pictures; if you’d like a recipe of vegetables and pasta being cooked in this fashion–and a better explanation with photos–click here.
As aforementioned, I used this recipe for the pizza dough but if you’d like other versions and variations–with pictures, recipes, and direction–click here. If you want to learn a bit about the inner workings of pizza dough, follow this link to an article I wrote for Artvoice a few years ago.