I’ve been on a pizza kick for about a year now. Ever since I discovered the cookbook Pizza.

But last night I struck out on my own to make a cheese-less pizza (or would that be focaccia?) that would use some of the massive bundle of rapini we picked up at the market.

Fabulous results. Topped the dough with sliced garlic and sun dried tomato strips. Then tossed the chopped rapini with lots of olive oil, salt, pepper, and red pepper flakes. Covered the pizza with the oiled rapini and baked. By the time the dough was baked the rapini was just crisp (which is also moments away from burnt), much like kale chips.