Pita Bread Pizzas
|Whole wheat pita bread||2 , split horizontally into halves (Rounds)|
|Olive oil||4 Teaspoon|
|Shallots||3 , finely chopped|
|Broccoli florets/1 package, 10 ounces frozen broccoli florets, thawed||8 Ounce, cut into 1 inch pieces|
|Red pepper flakes||1⁄4 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Water||1⁄4 Cup (4 tbs)|
|Crumbled goat cheese/Shredded mozzarella cheese||4 Ounce|
|Sun dried tomatoes||8 Large, blanched and finely chopped|
|Basil leaves||12 (Whole)|
|Grated parmesan cheese||4 Teaspoon|
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.