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Use your microwave to thaw the broccoli, or in the morning put it in
the refrigerator and it will thaw in time for dinner.
Ingredients
¼ cup part-skim ricotta cheese
2 ounces chevre (French goat cheese), at room temperature
1 tbsp each grated Parmesan cheese, divided, chopped fresh parsley,
and fresh basil or ½ tsp basil leaves
2 tsp olive or vegetable oil
1 garlic clove, minced
4 sun-dried tomato halves (not packed in oil)
¼ cup water
½ cup thawed and well-drained frozen chopped broccoli
2 pitas (2 ounces each)
Method
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Using a fork, in small mixing bowl combine ricotta cheese, chevre, 2
tsp Parmesan cheese, the parsley, and the basil and mix well; set
aside.
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In a 9-inch nonstick skillet heat oil; add garlic and sauté over
medium-high heat, stirring frequently, for 1 minute.
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Add tomatoes and water and cook until
tomatoes are softened, 1 to 2 minutes.
-
Using a slotted spoon, remove tomatoes
from liquid and cut each in half.
-
Return
to skillet; add broccoli and cook, stirring frequently, until liquid
has evaporated, 2 to 3 minutes.
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On baking sheet arrange pitas in a single layer and broil, turning
once, until lightly browned, 1 to 2 minutes on each side.
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Onto each pita spread 1/3 of the cheese mixture (about 2 tbsp); top
each with half of the broccoli mixture.
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Top each pizza with half of the
remaining cheese mixture (about 1 tbsp) and then sprinkle each with ½
tsp of the remaining Parmesan cheese.
-
Broil until cheese mixture is
melted and pizzas are heated through, 3 to 4 minutes.
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MAKES 2 SERVINGS, 1 PIZZA EACH.
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