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Manchego and Chorizo Pizza

Photo: Randy Mayor; Styling: Cindy Barr
Total time 30 mins
Yield 4 servings (serving size: 2 wedges)

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

Nutrition Information

  • calories 382
  • fat 15.4 g
  • satfat 4.7 g
  • monofat 3.7 g
  • polyfat 5.6 g
  • protein 15.1 g
  • carbohydrate 46.1 g
  • fiber 5.1 g
  • cholesterol 23 mg
  • iron 3.6 mg
  • sodium 624 mg
  • calcium 175 mg

How to Make It

  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.