Take a break from traditional sauce-laden pizzas and use fresh plum tomatoes and broccoli florets instead.
Olive oil nonstick cooking spray
1 log (16 ounces) precooked plain polenta, cut into 1/4-inch-thick slices
1 bag (12 ounces) broccoli florets
3/4 cup part-skim ricotta cheese
1/4 cup freshly grated Parmesan cheese
1 teaspoon grated fresh lemon peel
Ground black pepper
1 large plum tomato (4 ounces), chopped
1. Preheat broiler. Spray 12-inch pizza pan or large cookie sheet with olive oil cooking spray. In center of pizza pan, place 1 slice polenta; arrange remaining slices in 2 concentric circles around first slice, overlapping slightly, to form a 10-inch round. Generously spray polenta with cooking spray. Place pan in oven about 4 inches from source of heat and broil polenta 5 minutes or until heated through. Do not turn broiler off.
2. Meanwhile, in microwave-safe medium bowl, combine broccoli and 2 tablespoons water. Cover with plastic wrap, turning back one section to vent. Heat broccoli in microwave oven on High 3 minutes or just until tender. Drain.
3. In small bowl, combine ricotta, Parmesan, lemon peel, and 1/8 teaspoon pepper. Arrange broccoli evenly over polenta. Drop cheese mixture by tablespoons over polenta and broccoli; sprinkle with tomato. Broil pizza 3 to 5 minutes or until topping is hot.
(based on individual servings)
Total Fat: 6 g
Saturated Fat: 3 g
Cholesterol: 18 mg
Sodium: 530 mg
Carbohydrates: 25 g
Fiber: 4 g
Protein: 12 g
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