Broccoli Pizzas

• 1 tbsp. light corn-oil spread
• 1 package sliced mushrooms
• 1 large garlic clove
• 1 package broccoli flowerets
• 1/2 tsp. salt
• .67 c. part-skim ricotta cheese
• 1/2 c. packed basil leaves
• 4 6-inch pitas
• 1/2 c. 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.
2. Add mushrooms and garlic and cook until mushrooms are golden brown.
3. Meanwhile, in 10-inch skillet over high heat, heat 1 inch water to boiling.
4. Place steamer basket in skillet; add broccoli.
5. Reduce heat to low; cover and steam until tender, about 8 minutes.
6. Remove broccoli; add to mushrooms with 1/4 teaspoon salt and toss well to mix.
7. In small bowl, mix ricotta, basil, and 1/4 teaspoon salt.
8. Spoon broccoli mixture over each pita half.
9. Spoon ricotta mixture in dollops on top.
10. Drizzle pizza with tomato sauce.
11. Bake 8 to 10 minutes until heated through.

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

Taken from www.delish.com/recipefinder/broccoli-pizzas-1178 (may not work)