Makes: 12 slices. Prep: 15 minutes. bake: at 425° for 27 to 29 minutes. cook: 15 minutes.
Heat oven to 425°. Lightly coat 15 1/2 x 10 1/2-inch baking pan with nonstick spray. Roll out dough and fit into prepared pan. Bake at 425° for 12 minutes. Remove and let pan cool slightly on wire rack.
Meanwhile, heat 1 tablespoon of the oil in medium-size nonstick skillet over medium heat; add garlic and onion and cook 3 minutes. Stir in marinara and 1/2 teaspoon of the seasoning; heat 2 more minutes. Set aside.
In a second nonstick skillet, heat remaining 1 tablespoon oil over medium heat; add broccoli rabe and hot pepper flakes. Cook, stirring, for 8 to 10 minutes or until very tender. Set aside.
Stir together ricotta, Parmesan and remaining seasoning.
Spread marinara sauce over pizza crust. Drop spoonfuls of ricotta mixture over half the crust; sprinkle broccoli rabe on top. Top with 1/3 cup of the mozzarella and all the fontina. Sprinkle 1/3 cup of the mozzarella on top of the other half. Top with half the pepperoni, then remaining mozzarella and remaining pepperoni on top of that.
Bake at 425° for 15 to 17 minutes or until cheese is bubbling.
Per slice broccoli rabe: 302 calories;
14 g fat (6 g sat.); 18 g protein;
28 g carbohydrate; 1 g fiber; 650 mg sodium;
34 mg cholesterol.
Per slice pepperoni: 243 calories;
23 g carbohydrate; 1 g fiber; 932 mg sodium;
8 g fat (2 g sat.); 18 g protein;
29 mg cholesterol.