Broccoli pizzas

Yield: 4 Servings

Measure Ingredient
1 tablespoon Light corn-oil spread
16 ounces Sliced mushrooms
1 large Garlic clove; crushed
16 ounces Broccoli flowerets
½ teaspoon Salt
⅔ cup Part-skim ricotta cheese
½ cup Packed basil leaves; chopped
4 6-inch pitas; split and toasted
½ cup 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 ¼ teaspoon salt and toss well to mix.

4. In small bowl, mix ricotta, basil, and ¼ 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 <phannema@...> on Feb 26, 1998

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