Manchego and Chorizo Pizza

Photo: Randy Mayor; Styling: Cindy Barr

Yield: 4 servings (serving size: 2 wedges)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • 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

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. 1. Preheat oven to 450°.
  2. 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. 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.
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