Recipe - Broccoli Pizzas

1 tablespoon Light cornoil spread
16 ounce Sliced mushrooms
1 lg Garlic clove; crushed
16 ounce Broccoli flowerets
One half teaspoon Salt
2/3 cup Partskim ricotta cheese
One half cup Packed basil leaves; chopped
4 6inch pitas; split and
toasted
One half cup Refrigerated plum tomato
sauce

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

2. Meanwhile, in 10inch 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 One fourth teaspoon salt and toss well
to mix.

4. In small bowl, mix ricotta, basil, and One fourth 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, readytocook broccoli flowerets,
mushrooms, tomato sauce, and toasted pitas. It's lightened up with
skimmilk 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 MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Feb 26,
1998