By using whole-wheat pizza crust or whole wheat pita bread and creating the
sauce from scratch, parents can ensure their children are getting a healthy
dinner with loads of vegetables...and turkey!

SERVINGS 4
COOK TIME 7min
TOTAL TIME 35min

INGREDIENTS
1 teaspoon olive oil
1 medium red onion, sliced
2 garlic cloves, crushed with garlic press
1/4 teaspoon crushed red pepper
8 ounces broccoli flowerets (half 16-ounce bag), cut into 1 1/2-inch pieces
1/2 teaspoon salt
1 can (15 to 19 ounces) garbanzo beans, rinsed and drained
1 cup part-skim ricotta cheese
4 whole wheat pitas (6 inches each), split horizontally in half
1/2 cup grated Parmesan cheese
2 medium plum tomatoes, cut into 1/2-inch chunks
1 cup diced cooked turkey, chicken or ham

PREPARATION
1. Preheat oven to 450 degrees F. In nonstick 12-inch skillet, heat oil over
medium-high heat until hot. Add onion and cook 7 to 10 minutes or until
golden, stirring occasionally. Add garlic and crushed red pepper, and cook
30 seconds, stirring. Add broccoli flowerets, 1/4 teaspoon salt, and 1/4 cup
water; heat to boiling. Reduce heat to medium and cook, covered, 5 minutes
or until broccoli is tender-crisp.

2. Meanwhile, in small bowl, with potato masher or fork, mash beans with
ricotta and remaining 1/4 teaspoon salt until almost smooth.

3. Arrange pita halves on 2 large cookie sheets. Bake 3 minutes or until
lightly toasted. Spread bean mixture on toasted pitas. Top with broccoli
mixture, turkey, chicken or ham and sprinkle with Parmesan. Bake 7 to 10
minutes longer or until heated through. Sprinkle with tomatoes to serve.