INGREDIENTS
*1 tablespoon light corn-oil spread
*One 16-ounce package sliced mushrooms
*1 large garlic clove, crushed
*One 16-ounce package broccoli flowerets
*1/2 teaspoon salt
*2/3 cup part-skim ricotta cheese
*1/2 cup packed basil leaves, chopped
*Four 6-inch pitas, split and toasted
*1/2 cup refrigerated plum tomato sauce

DIRECTIONS

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.