a twist on pizza…

After much thought, I decided that a French bread style pizza was perfect for tonight’s dinner…
Rather than mozz and sauce, broccoli rabe sautéed in oil and garlic covered in a mildly flavored provolone was the way to go!
The b-rabe was cooked the usual way I prepare it, then layered evenly on toasted bread. On top of the b-rabe went some sliced provolone; tossed into the oven until the cheese melted and we were ready to dive into this meal…
Crunchy and light bread, garlicky and spicy [from that hit of crushed red pepper] b-rabe, with a slight bite from the provolone…
This dish was filling and satisfying, while not overly stuffing us!

at a low simmer…
-R

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