Broccoli Pesto Pizzas

Submitted by christinavt

Makes 4 servings

This pretty presentation of broccoli packs a powerful punch of two cancer fighters common in cruciferous veggies: iso- thiocyanates and indoles. From Prevention, February 2004. broccoli florets, garlic, basil leaves, olive oil, lemon juice, water, Parmesan cheese, walnuts, salt, 4" whole wheat pitas, roasted red pepper, mozzarella cheese cvt

Ingredients

1	c (packed small) broccoli florets, quartered if large
2	(large) cloves garlic
1/2	c basil leaves
1 1/2	tbsp olive oil
1 1/2	tbsp lemon juice
2	tbsp water
1/3	c grated Parmesan cheese
2	tbsp chopped walnuts
1/4	tsp salt
112	g (4 small, 4" diameter) whole wheat pitas
1/2	c chopped roasted red pepper (11916)
1/2	c (low-fat) mozzarella cheese, shredded

Directions

Place broccoli and garlic in microwaveable bowl. Cover with plastic wrap; microwave on high 45 seconds.
Place in food processor with basil, oil, lemon juice, water, Parmesan, walnuts and salt. Process 1 minute, or until smooth.
Preheat oven to 375°F.
Cut around edge of pitas, and split in half. Place on baking sheet, rough side down, and bake 8 minutes. Turn over, and spread with pesto (1 1/2 tablespoons each). Top with roasted pepper and mozzarella. Bake 8 minutes, or until heated through.
Broccoli pesto can be made ahead; refrigerate in airtight container for up to 1 week. Can be drizzled on pasta and veggies, added to soup, or used as spread.