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Name: Broccoli Pizzas
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 4 6-inch pitas; split and; 16 oz Mushrooms sliced; 1 lg Garlic clove; crushed; 1/2 c Packed basil leaves; chopped; 1/2 ts Salt; 1 tb Light corn-oil spread; 1/2 c Refrigerated plum tomato; 16 oz Broccoli flowerets; 2/3 c Part-skim ricotta cheese

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INGREDIENTS

4 6-inch pitas; split and
16 oz Mushrooms ; sliced
1 lg Garlic clove; crushed
1/2 c Packed basil leaves; chopped
1/2 ts Salt
1 tb Light corn-oil spread
1/2 c Refrigerated plum tomato
16 oz Broccoli flowerets
2/3 c Part-skim ricotta cheese

Servings

INSTRUCTIONS

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 1/4 teaspoon salt and toss well to mix. 4. In small bowl, mix ricotta, basil, and 1/4 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. Its 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 on Feb 26, 1998

NOTES

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Broccoli Pizzas

4 6-inch pitas; split and
16 oz Mushrooms sliced
1 lg Garlic clove; crushed
1/2 c Packed basil leaves; chopped
1/2 ts Salt
1 tb Light corn-oil spread
1/2 c Refrigerated plum tomato
16 oz Broccoli flowerets
2/3 c Part-skim ricotta cheese

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 1/4 teaspoon salt and toss well  to mix.    4. In small bowl, mix ricotta, basil, and 1/4 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. Its 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@wizard.ucr.edu> on Feb 26,  1998

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Nutrition

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Serving Size: 1 Serving (184g)
Recipe Makes: 4 Servings

Calories: 103
Calories from Fat: 34 (33%)

Amt Per Serving		% DV

	Total Fat 3.8g	5 %
	Saturated Fat 2.1g	10 %
	Monounsaturated Fat 1g
	Polyunsanturated Fat 0.2g
Cholesterol 12.7mg		4 %
Sodium 90.4mg		3 %
Potassium 509.7mg		13 %
Total Carbohydrate 11.1g		3 %
	Dietary Fiber 3.4g	14 %
	Sugars, other 7.6g
Protein 8.8g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 103

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