Flatbread with Broccoli Rabe (Rapini) and Manchego

This flatbread can be made as spicy or mild as you like.  The strong flavors of manchego and broccoli rabe lend themselves to the addition of red chile flakes (or finely chopped dried chile peppers if you have some left from last summer).   If you follow the recipe as written, the flatbread won't be spicy at all, just full of bold flavors.  But if you want some heat, adjust accordingly.  The recipe also prepares more broccoli rabe than required for the flatbread.  We served the extra on the side, but you could always cook less if you only want enough for the flatbread.

Flatbread with Broccoli Rabe and Manchego

Ingredients

1                     flatbread dough
1                     garlic clove, sliced thinly
1/4      tsp        red chile flakes, plus more to taste
1                     broccoli rabe (rapini) head, cut into florets
2        oz          manchego, sliced with peeler
                       olive oil
                       sea salt and black pepper


Procedure

1. Heat oven and pizza stone to 500° for 1 hour.
2. Remove flatbread dough from refrigerator to rest at room temperature for 15 minutes.
3. Blanch broccoli rabe in salted boiling water, then drain.
4. Heat 2 Tbs olive oil over medium, add garlic and chile and cook for one minute.  Add broccoli rabe and cook until starting to soften.  Add sea salt to taste, cook one more minute, remove from heat.
5. Roll dough out on well-floured surface to 8" across.
   
6. Spread thin layer of olive oil on flatbread dough.  Add cheese, then broccoli rabe (you may have extra), then more cheese.  Sprinkle with salt and pepper, and a little more red chile flakes.
7. Bake until done, about 5 minutes.

If you like this, try our other flatbread recipes:

• Flatbread with Brussels Sprouts, Walnuts and Shaved Parmesan 
• Flatbread with Gorgonzola Dulce, Grapes and Walnuts 
• Flatbread with Roasted Beets, Goat Cheese and Chestnut Honey 
• Flatbread with French Sorrel, Roasted Cauliflower and Crumbled Goat Cheese