Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 6 as an entrée or 10 to 12 as an hors d'oeuvre

　　2 large garlic cloves, sliced thin

　　1/4 cup extra-virgin olive oil

　　a 19-ounce can chick-peas, rinsed and drained

　　1/2 cup water

　　1 large bunch broccoli rabe, coarse and hollow stems discarded and the rest chopped (about 9 cups)

　　1/2 teaspoon dried hot red pepper flakes

　　three 6-inch pita loaves, halved horizontally to form 6 rounds

　　1/2 cup freshly grated Parmesan cheese (about 2 ounces)

　　

Step 1

Preheat oven to 400°F.

　　

Step 2

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.

　　

Step 3

Heat oil remaining in skillet over moderately high heat until hot but not smoking and cook broccoli rabe, turning it with tongs, until wilted. Add remaining 1/4 cup water and pepper flakes and simmer, covered partially, until broccoli rabe is crisp-tender and almost all liquid is evaporated, about 2 minutes.

　　

Step 4

Spread rough sides of pita with chick-pea purée and top with broccoli rabe and Parmesan.

　　

Step 5

Arrange pita pizzas on a large baking sheet and bake in middle of oven 10 minutes, or until edges are golden.