Broccoli + Tomato Pizzas
- 2 cups small broccoli florets
- 1 1/2 tsp olive oil
- 1 Tbsp minced garlic
- 2 whole-grain naan or 3 whole-grain pocketless pitas
(Trader Joe’s Tandoori Garlic Naan–six small-sized naan to a package–are also good.)
- 1/2 cup marinara sauce
- 1 cup lowfat ricotta
- 1 cup quartered grape or cherry tomatoes
- 1/2 cup shredded part-skim mozzarella
Heat oven to 475ºF.
Steam broccoli until crisp-tender. (Place a steamer basket in a large skillet. Add water to come up to bottom of basket and bring to a boil over high heat. Add broccoli; cover and simmer 3 minutes or until crisp-tender. Lift basket from skillet; drain water from skillet. Alternately, put broccoli in a microwave-proof dish, cover with water, put on lid, and cook at full power until crisp-tender, about five minutes.)
Add olive oil and garlic to skillet; add steamed broccoli and toss over medium heat 1 minute or until fragrant.
Place naan or pitas on baking sheet. Spread each with sauce and top with broccoli, ricotta, tomatoes, and mozzarella.
Bake 8 to 10 minutes or until cheese melts and bottoms are crisp.