Flatbread pizza with Havarti, Rapini and Chick Peas

Ingredients make 1 pizza

1 bunch rapini, tough ends removed and roughly chopped
1/2 cup 125 mL water
3 tbsp 45 mL olive oil
4 cloves garlic, thinly sliced
pinch hot chili pepper flakes
pinch salt
3/4 cup 175 mL canned chick peas, drained and rinsed
1 300 g store made flat bread pizza crust
1 pkg 200 g Arla® Havarti Cheese, Jalapeno, cut into 1/4” squares
olive oil for finishing drizzle if desired

 

Directions

Preheat oven to 375°F (190°C)
In deep skillet add water and rapini; cover and cook until stalks are tender – approximately 7 minutes; drain and set aside.

In same skillet, heat oil over medium heat; fry garlic until it begins to brown, about 2 minutes.

Add rapini and chick peas, season with salt and hot pepper; heat through. Place flatbread on a cookie sheet; top with rapini mixture and Havarti Cheese.

Place in oven and bake for 10 minutes.

Remove from oven, cool slightly before slicing and drizzle with additional olive oil if desired.