A flavorful combination of caramelized onions, green olives and feta makes an elegant topping for single-serving pizzas. Accompany these with a salad of romaine, thinly sliced red onions and juicy orange segments, dressed with red-wine vinegar and olive oil.
Active Time: 20 minutes |
Total Time: 30 minutes
5 teaspoons extra-virgin olive oil
1 medium onion, sliced
1 teaspoon chopped fresh thyme, or 1/4 teaspoon dried
1/4 teaspoon freshly ground pepper
1/4 teaspoon sugar
6 green olives, (see Tips for Two), pitted and chopped
2 6-inch whole-wheat pita breads
2 tablespoons crumbled feta cheese, or more to taste
Position rack in bottom third of oven; preheat to 425°F.
Heat oil in a large nonstick skillet over medium-high heat. Add onion, thyme, pepper and sugar. Reduce heat to medium-low and cook, stirring often, until the onions are very soft, about 8 minutes. Add olives and remove from the heat.
Place pitas on a baking sheet. Divide the onion mixture between the pitas and spread to the edges; sprinkle with feta. Bake until the cheese is golden, about 10 minutes.
Per serving :
19 g Fat;
3 g Sat;
12 g Mono;
8 mg Cholesterol;
56 g Carbohydrates;
12 g Protein;
10 g Fiber;
797 mg Sodium;
128 mg Potassium
3 Carbohydrate Serving
Exchanges: 3 starch, 1 vegetable, 3 fat
Tips & Notes
Tips for Two: Buy just what you need at an olive bar or salad bar. Refrigerate olives for up to 6 months. Sprinkle on salads; toss with chopped fresh herbs and a little extra-virgin olive oil for a quick appetizer; pit, chop and add to your favorite pasta sauce.