Lets Talk: BIG May 2013

May's recipe is perfect to take with you on your nature excursion.

Instead of traditional dough, this tasty pizza recipe calls for nutritious whole-grain naan, and is topped with broccoli, tomatoes, lowfat ricotta and part-skim mozzarella.

Ingredients

2 cup(s) small broccoli florets

1 1/2 teaspoon(s) olive oil

1 tablespoon(s) minced garlic

2 whole(s) naan or 3 whole-grain pocketless pitas

1/2 cup(s) marinara sauce

1 cup(s) lowfat ricotta

1 cup(s) quartered grape or cherry tomatoes

1/2 cup(s) shredded part-skim mozzarella

Broccoli paired with tomatoes provides an antioxidant blast for more cancer-fighting power.

Directions

Heat oven to 475ºF. You'll need a baking sheet.

Place a steamer basket in a large skillet. Add water to come up to bottom of basket and bring to a boil over high heat. Add broccoli; cover and simmer 3 minutes or until crisp-tender. Lift basket from skillet; drain water from skillet. Add olive oil and garlic to skillet; add broccoli and toss over medium heat 1 minute or until fragrant.

Place naan or pitas on baking sheet. Spread each with sauce and top with broccoli, ricotta, tomatoes and mozzarella.

Bake 8 to 10 minutes or until cheese melts and bottoms are crisp.

This month's recipe comes from

Lets Talk: BIG May 2013 | Page 19