Page 162 - One-Dish Meals

Whole Wheat Pita Pizzas

with Vegetables

We topped whole wheat pitas with ricotta cheese, garbanzo beans, and
sautéed vegetables for a fast dinner the whole family will love.
P R E P 25 minutes B A K E 10 minutes M A K E S 4 main-dish servings

1 teaspoon olive oil 1 can (15 to 19 ounces) garbanzo
beans, rinsed and drained
1 medium red onion, sliced
1 cup part-skim ricotta cheese
2 garlic cloves, crushed with garlic
press 4 whole wheat pitas (6-inch
1 ⁄4 teaspoon crushed red pepper diameter), split horizontally
in half
8 ounces broccoli flowerets (half 16-
1 ⁄2 cup grated Parmesan cheese
ounce bag), cut into 1 1⁄2-inch
pieces 2 medium plum tomatoes, cut into
1
1 ⁄2 teaspoon salt ⁄2-inch chunks

1. Preheat oven to 450°F. In nonstick 12-inch skillet, heat olive oil over
medium-high heat until hot. Add onion and cook 7 to 10 minutes or until
golden, stirring occasionally. Add garlic and crushed red pepper, and cook
30 seconds, stirring. Add broccoli flowerets, ⁄4 teaspoon salt, and ⁄4 cup
1
1
water; heat to boiling. Reduce heat to medium and cook, covered, 5 min-
utes or until broccoli is tender-crisp.

2. Meanwhile, in small bowl, with potato masher or fork, mash beans with
1
ricotta and remaining ⁄4 teaspoon salt until almost smooth.
3. Arrange pita halves on 2 large cookie sheets. Bake 3 minutes or until
lightly toasted. Spread bean mixture on toasted pitas. Top with broccoli
mixture and sprinkle with Parmesan. Bake 7 to 10 minutes longer or until
heated through. Sprinkle with tomatoes to serve.

E A C H S E R V I N G About 510 calories | 27 g protein | 77 g carbohydrate |
13 g total fat (6 g saturated) | 27 mg cholesterol | 1,155 mg sodium.

162 Salads & Sandwiches