Instructions: 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.

Notes: This main dish uses packaged, ready-to-cook broccoli flowerets, mushrooms, tomato sauce, and toasted pitas. Its lightened up with skim-milk ricotta. Serve it with a mixed green salad tossed with Buttermilk Chive Dressing, see recipe. Work Time: 20 minutes; Total Time: 30 minutes.

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