Title: Broccoli Pizzas
Categories: Vegetables, Cheese
Yield: 4 Servings

1 tb Light corn-oil spread
16 oz Sliced mushrooms
1 lg Garlic clove; crushed
16 oz Broccoli flowerets
1/2 ts Salt
2/3 c Part-skim ricotta cheese
1/2 c Packed basil leaves; chopped
4 6-inch pitas; split and
-toasted
1/2 c Refrigerated plum tomato
-sauce

1. Preheat oven to 425 degrees F. In nonstick 12-inch skillet over
medium-high heat, melt light corn-oil spread. Add mushrooms and garlic and
cook until mushrooms are golden brown.

2. Meanwhile, in 10-inch skillet over high heat, heat 1 inch water to
boiling. Place steamer basket in skillet; add broccoli. Reduce heat to low;
cover and steam until tender, about 8 minutes.

3. Remove broccoli; add to mushrooms with 1/4 teaspoon salt and toss well
to mix.

4. In small bowl, mix ricotta, basil, and 1/4 teaspoon salt.

5. Spoon broccoli mixture over each pita half. Spoon ricotta mixture in
dollops on top. Drizzle pizza with tomato sauce. Bake 8 to 10 minutes until
heated through.

Each serving: About 320 calories, 17 g protein, 49 g carbohydrate, 7 g
total fat (3 g saturated), 13 mg cholesterol, 805 mg sodium.

Copyright © 1995 The Hearst Corporation; all rights reserved

Notes: This main dish uses packaged, ready-to-cook broccoli flowerets,
mushrooms, tomato sauce, and toasted pitas. It's lightened up with
skim-milk ricotta. Serve it with a mixed green salad tossed with Buttermilk
Chive Dressing, see recipe. Work Time: 20 minutes; Total Time: 30 minutes.

Recipe by: Homearts Recipe Archive

Posted to MC-Recipe Digest by KitPATh on Feb 26,
1998