Thursday, October 21, 2010
Skillet Baked Focaccia with Rapini and Asiago
Experimentation in the kitchen is one of my favorite things. When it works out, a new recipe is created which can be made from scratch without using leftovers the next time.
Rapini and pizza dough are the two leftovers that ended up being the stars in this recipe. Super crispy golden crust cradles earthy rapini and sharp, pungent asiago cheese sprinkled with a pinch of sea salt which dance together in this wonderful, rustic focaccia.
1 pizza dough (home made or store bought)
1 small bunch of rapini (8-10 stalks)
1/4 cup of Asiago cheese chunks or shavings
Extra virgin olive oil
Place rapini in a heavy cast iron skillet, cover with asiago cheese shavings or chunks.
Sprinkle liberally with sea salt and drizzle with extra virgin olive oil.
Place skillet in a pre heated 375*f oven and bake for 30 minutes or until golden brown and crispy.
The slightly greasy (in a good way) crispy crust will be light and airy on the inside and the toppings with be caramelized and firmly pressed into the surface.
Can be served as a side or eaten with fresh cheeses and salumi.