Manchego and Chorizo Pizza

So D and I need to find cheaper pizza. We had Spanish Chorizo in the freezer, so all we had to splurge on was manchego, right? Except I forgot it at the grocery. Then Broccoli Rabe isn't sold at Kroghetto on Sundays at 8AM (don't get me started on why they don't pack out shelves over night, but choose to do it between 8 and 12 on Sunday morning). So on Tuesday we went back to Kroghetto to get pesto (I forgot that too) and got the manchego. Still no broccoli rabe. So Wednesday off to PetSmart and a quick trip to Whole Foods to get the rabe. Finally Wednesday night, I was done my Sunday grocery shopping!

Even with all that, yes, I would have this pizza again. It was so flavorful and good. And perfect for a 12 mile run the next day.

Definitely a must have!

Manchego and Chorizo Pizza

YIELD: 4 servings (serving size: 2 wedges)
TOTAL:30 Minutes
COURSE: Main Dishes

Ingredients
1/2 pound broccoli rabe (rapini), trimmed
1/8 teaspoon salt
1 (12-ounce) prebaked pizza crust (such as Mama Mary's)
1/2 cup (2 ounces) shredded Manchego cheese
1 link Spanish chorizo sausage (about 2 ounces), thinly sliced
2/3 cup chopped plum tomato
1/4 cup vertically sliced red onion

Preparation

1. Preheat oven to 450°.

2. Cook broccoli rabe in boiling water 4 minutes or until tender. Drain and rinse with cold water. Drain; squeeze excess moisture from broccoli rabe, and pat dry with paper towels. Coarsely chop, and sprinkle with salt.

3. Place pizza crust on a baking sheet. Sprinkle evenly with Manchego cheese. Top with broccoli rabe, chorizo, plum tomato, and red onion. Bake at 450° for 12 minutes or until crust browns. Cut pizza into 8 wedges.

Nutritional Information
Calories: 382; Fat: 15.4g; Saturated fat: 4.7g; Monounsaturated fat: 3.7g; Polyunsaturated fat: 5.6g; Protein: 15.1g; Carbohydrate: 46.1g; Fiber: 5.1g; Cholesterol: 23mg; Iron: 3.6mg; Sodium: 624mg; Calcium: 175mg

Cooking Light MARCH 2010