A recipe for whole wheat pita pizza with vegetables
PREP: 10 minutes COOK: about 25 minutes MAKES: 4 main-dish servings 1 teaspoon olive oil 1 medium red onion, sliced 2 garlic cloves, crushed with press

1/4 teaspoon crushed red pepper

8 ounces broccoli florets, cut into 1 1/2- inch pieces

1/4 cup water

Salt

1 can (15 to 19 ounces) garbanzo beans, rinsed and drained

1 cup part-skim ricotta cheese

4 (6-inch) whole-wheat pitas, each split horizontally in half

1/2 cup grated Parmesan cheese

2 medium plum tomatoes (12 ounces), cut into 1/2-inch chunks

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

2. Meanwhile, in small bowl, with potato masher or fork, mash beans with ricotta and 1/4 teaspoon salt until almost smooth.

3. Arrange pita halves on 2 large cookie sheets. Bake until lightly toasted, about 3 minutes. Spread toasted pitas with bean mixture. Top with broccoli mixture and sprinkle with Parmesan. Bake until heated though, 7 to 10 minutes longer.

4. To serve, sprinkle pitas with tomatoes.

Each pizza: About 469 calories, 27g protein, 64g carbohydrate, 10g fiber, 13g total fat (6g saturated), 29mg cholesterol, 969mg sodium.

ON THE SIDE: For each person, toss 2 cups mixed greens with 1/2 teaspoon olive oil plus salt, pepper and lemon juice or vinegar to taste.

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