Broccoli Pizzas Recipe

• 1 Tbsp. Light corn-oil spread
• 16 ounce Sliced mushrooms
• 1 lrg Garlic clove, crushed
• 16 ounce Broccoli flowerets
• 1/2 tsp Salt
• 2/3 c. Part-skim ricotta cheese
• 1/2 c. Packed basil leaves, minced
• 4 x 6-inch pitas, split and toasted
• 1/2 c. Refrigerated plum tomato sauce

1. 1.
2. Preheat oven to 425 degrees F. In nonstick 12-inch skillet over medium-high heat, heat light corn-oil spread.
3. Add in mushrooms and garlic and cook till mushrooms are golden.
4. 2.
5. Meanwhile, in 10-inch skillet over high heat, heat 1 inch water to boiling.
6. Place steamer basket in skillet; add in broccoli.
7. Reduce heat to low; cover and steam till tender, about 8 min.
8. 3.
9. Remove broccoli; add in to mushrooms with 1/4 tsp.
10. salt and toss well to mix.
11. 4.
12. In small bowl, mix ricotta, basil, and 1/4 tsp.
13. salt.
14. 5.
15. Spoon broccoli mix over each pita half.
16. Spoon ricotta mix in dollops on top.
17. Drizzle pizza with tomato sauce.
18. Bake 8 to 10 min till heated through.
19. Notes: This main dish uses packaged, ready-to-cook broccoli flowerets, mushrooms, tomato sauce, and toasted pitas.
20. It's lightened up with skim-lowfat milk ricotta.
21. Serve it with a mixed green salad tossed with Buttermilk Chive Dressing, see recipe.
22. Work Time: 20 min; Total Time: 30 min.

mushrooms, garlic, broccoli flowerets, salt, ricotta cheese, basil, pitas, tomato sauce

Taken from cookeatshare.com/recipes/broccoli-pizzas-92878 (may not work)