Goat Cheese Pita Pizza
|Part skim ricotta cheese||1⁄4 Cup (4 tbs)|
|Chevre||2 Ounce (French goat cheese, at room temperature)|
|Grated parmesan cheese||1 Tablespoon, divided|
|Chopped fresh parsley/Chopped fresh basil / 1/2 teaspoon dried basil||1 Tablespoon|
|Olive oil/Vegetable oil||2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Sun dried tomato halves||4 (not packed in oil)|
|Water||1⁄4 Cup (4 tbs)|
|Frozen chopped broccoli||1⁄2 Cup (8 tbs), thawed and well drained|
|Pitas||2 (2 pieces, 2 ounce each)|
1) In a small mixing bowl, combine together he chevre, ricotta cheese, 2 teaspoons of Parmesan cheese, parsley and basil.
2) With a fork, mix well. Set aside.
3) Heat the oil in a 9-inch non-stick skillet.
4) Add the garlic and sautÃ© over moderate heat, frequently stirring, for about 1 minute.
5) Add the water and tomatoes and cook till the tomatoes are tender (another 1 to 2 minutes of cooking).
6) With the help of a slotted spoon, take the tomatoes out of the liquid. Cut each in half.
7) Put the halved tomatoes back in the skillet.
8) Add the broccoli and continue to cook, frequently stirring, till the liquid has evaporated. This will take another 2 to 3 minutes.
9) Arrange the pitas in a single layer on a baking sheet.
10) Broil, turning once, till they are light brown in color (1 to 2 minutes on each side).
11) Spread 1/3rd of the cheese mixture onto each pita and top each with ½ of the broccoli mixture.
12) With half of the remaining cheese mixture, top each pizza. Top with ½ teaspoon of the remaining Parmesan cheese.
13) Broil the pizzas till the cheese and melted and they are thoroughly heated (3 to 4 minutes of broiling).
14) Serve the pizzas while still hot. Place on decorative serving platter and serve. Cut into wedges before serving. Makes a good main dish.