Whole-Wheat Pita Pizzas with Vegetables

• 1 tsp. olive oil
• 1 medium red onion
• 2 clove garlic
• 1/4 tsp. crushed red pepper
• 8 oz. broccoli florets
• 1/4 c. water
• 1/2 tsp. salt
• 1 can garbanzo beans
• 1 c. part-skim ricotta cheese
• 4 6-inch whole-wheat pitas
• 1/2 c. grated Parmesan cheese
• 2 medium plum tomatoes

1. Preheat oven to 450 degrees F. In nonstick 12-inch skillet, heat oil over medium-high heat until hot.
2. Add onion and cook 7 to 10 minutes or until golden, stirring occasionally.
3. Add garlic and crushed red pepper, and cook 30 seconds, stirring.
4. Add broccoli flowerets, 1/4 teaspoon salt, and 1/4 cup water; heat to boiling.
5. Reduce heat to medium and cook, covered, 5 minutes or until broccoli is tender-crisp.
6. Meanwhile, in small bowl, with potato masher or fork, mash beans with ricotta and remaining 1/4 teaspoon salt until almost smooth.
7. Arrange pita halves on 2 large cookie sheets.
8. Bake 3 minutes or until lightly toasted.
9. Spread bean mixture on toasted pitas.
10. Top with broccoli mixture and sprinkle with Parmesan.
11. Bake 7 to 10 minutes longer or until heated through.
12. Sprinkle with tomatoes to serve.

olive oil, red onion, clove garlic, red pepper, broccoli florets, water, salt, garbanzo beans, ricotta cheese, pitas, parmesan cheese, tomatoes

Taken from www.delish.com/recipefinder/whole-wheat-pita-pizzas-vegetables (may not work)