Broccoli pizzas
4 Servings
Ingredients
Quantity | 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 |
Directions
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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