Stuffed Spring Raab Ricotta Pizza

1 bunch spring raab
1 tablespoon olive oil
1 onion, chopped
4 cloves garlic, minced
1/2 teaspoon hot pepper flakes
1/4 teaspoon salt
1 tub ricotta cheese
2/3 cup shredded Asiago cheese
2 eggs
1/4 teaspoon salt
1/4 teaspoon pepper
1 lb pizza dough

Preheat oven to 450°F. Trim 1/4-inch off bottom of spring raab stems and discard. Coarsely chop spring raab and set aside.

In skillet, heat oil over medium-high heat. Cook onion, garlic, hot pepper flakes and salt until softened, about 3 minutes. Add spring raab. Cook until tender, crisp, 5 minutes. Transfer to large bowl. Add ricotta and Asiago cheeses, 1 of the eggs, salt and pepper. Mix well. Set aside.

Divide pizza dough in half. On lightly floured surface, roll and stretch each half into 12 -inch round, letting dough relax for 5 minutes if becoming too springy. Place 1 round on greased 12- inch round pizza pan. Top with ricotta mixture, leaving 1- inch border. Top with remaining round. Pinch edges together. Fold edge over toward center and pinch again to seal.

In small bowl, whisk remaining egg with 1 tablespoon water; brush over dough. Bake on bottom rack of 450°F oven until deep golden brown, 20 to 25 minutes. Let stand for 10 minutes. Cut into wedges.

Courtesy of CanadianLiving.com