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Garlic Rapini Pizza Bianca

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(Photo submitted/photo soumise)

Since March is Nutrition Month, let’s highlight some of the featured recipes that are part of the campaign. Here is a delicious looking recipe for homemade pizza!

Ingredients

For pizza dough:

  • All purpose flour – 2 ¼ cups (560 mL)
  • Baking powder – 2 teaspoons (10 mL)
  • Baking soda – 1 teaspoon (5 mL)
  • Garlic powder – 1 teaspoon (5 mL)
  • Italian seasoning – 1 teaspoon (5 mL)
  • Salt – ¼ teaspoon (1 mL)
  • Oikos 2% plain Greek yogurt – 2 cups (500 mL)
  • Mozzarella cheese, shredded – 1 cup (250 mL)

For garlic rapini:

  • Rapini, ends trimmed – 1 bunch
  • Extra virgin olive oil – 3 tablespoons (45 mL)
  • Garlic, minced – 3 cloves
  • Salt – ½ teaspoon (2 mL)
  • Hot pepper flakes – ¼ teaspoon (1 mL)

 For Greek yogurt béchamel:

  • Butter – 3 tablespoons (45 mL)
  • All-purpose flour – 3 tablespoons (45 mL)
  • 2% milk – 1 ½ cups (375 mL)
  • Parmesan cheese, grated – ⅓ cup (75 mL)
  • Salt – pinch
  • Oikos 2% plain Greek yogurt – ½ cup (125 mL)

Directions

  1. Preheat oven to 400ºF (200ºC). Line a baking sheet with parchment paper and set aside.
  2. Make garlic rapini: In a pot of boiling water, cook rapini for about 6 minutes or until stalks are tender. Drain well and let cool slightly. Chop coarsely to get about 3 cups (750 mL). In a large non-stick skillet, heat oil over medium heat. Add chopped rapini, garlic, salt and hot pepper flakes. Cook, stirring for about 5 minutes or until garlic is softened. Set aside.
  3. Make Greek yogurt béchamel: In a small saucepan, melt butter over medium heat. Whisk in flour and cook, whisking for 1 minute. Gradually pour in milk and continue to whisk over medium heat for about 4 minutes or until milk starts to thicken and bubble. Remove from heat and whisk in cheese and salt. Whisk in Oikos Greek yogurt and set aside.
  4. Make pizza dough: In a large bowl, stir together 2 cups (500 mL) of the flour, baking powder, baking soda, garlic powder, Italian seasoning and salt. Add Oikos Greek yogurt and stir until ragged dough forms. Scrape dough onto floured work surface and knead in enough of the remaining flour until smooth dough forms and is not sticky. Using a rolling pin, roll out dough, sprinkling with flour as necessary to about 11 x 16-inch (28 x 40 cm) rectangle. Place dough on prepared pan and spread with béchamel sauce. Sprinkle rapini mixture over top and sprinkle with mozzarella.
  5. Bake for about 20 minutes or until crust is golden and top is bubbly and golden. Let cool about 10 minutes before cutting to serve.

This recipe can be found in the Recipe e-book, which is part of the initiatives for March is Nutrition Month.