Pita Bread Pizzas Recipe
Ingredients
2 whole-wheat pita rounds, split horizontally into halves
4 teaspoons olive oil
3 shallots, finely chopped
8 ounces broccoli florets, cut into 1 -inch pieces or 1 package (10 ounces) frozen broccoli florets, thawed
1/4 teaspoon each salt and red pepper flakes
2 cloves garlic, minced
1/4 cup water
4 ounces crumbled goat cheese or shredded mozzarella cheese
8 large sun-dried tomatoes, blanched and finely chopped
12 whole basil leaves
4 teaspoons grated Parmesan cheese
Directions
1 Preheat the broiler, setting the rack 6 inches from the heat.
Arrange the pita rounds, cut sides up, on a baking sheet and toast for 1 to 2 minutes or until lightly golden.
2 Preheat the oven to 450° F.
In a 10-inch nonstick skillet, heat 2 teaspoons of the oil over moderate heat.
Add the shallots and saute, stirring, for 1 minute.
Add the broccoli, salt, pepper flakes, and garlic and cook, stirring, 1 minute more.
Add the water to the skillet, cover, and steam the broccoli for 3 minutes or until just tender.
Uncover the skillet and, if necessary, boil any remaining liquid until evaporated.
3 Spread 1/4 of the broccoli mixture in an even layer on top of each pita round, then top with the goat cheese and sun-dried tomatoes and garnish with the basil.
Sprinkle the pizzas with the Parmesan cheese and drizzle with the remaining 2 teaspoons of oil.
Arrange on a baking sheet and bake for 10 to 12 minutes or until the cheese is melted and the topping is hot.
Arrange the pita rounds, cut sides up, on a baking sheet and toast for 1 to 2 minutes or until lightly golden.
2 Preheat the oven to 450° F.
In a 10-inch nonstick skillet, heat 2 teaspoons of the oil over moderate heat.
Add the shallots and saute, stirring, for 1 minute.
Add the broccoli, salt, pepper flakes, and garlic and cook, stirring, 1 minute more.
Add the water to the skillet, cover, and steam the broccoli for 3 minutes or until just tender.
Uncover the skillet and, if necessary, boil any remaining liquid until evaporated.
3 Spread 1/4 of the broccoli mixture in an even layer on top of each pita round, then top with the goat cheese and sun-dried tomatoes and garnish with the basil.
Sprinkle the pizzas with the Parmesan cheese and drizzle with the remaining 2 teaspoons of oil.
Arrange on a baking sheet and bake for 10 to 12 minutes or until the cheese is melted and the topping is hot.
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