Corn & Tomato Pizzas

http://www.eatingwell.com/recipes/corn_tomato_pizzas.html

From EatingWell:  EatingWell Serves Two

Remember English-muffin pizzas? This healthier, grown-up approach uses whole-grain pitas and a variety of vegetables for an almost-instant entree you'll love just as much.

2 servings | Active Time: 15 minutes | Total Time: 25 minutes

Ingredients

• 2 teaspoons extra-virgin olive oil
• 1 tablespoon chopped garlic
• 2 plum tomatoes, diced
• 1/4 cup frozen or fresh corn kernels
• 1 teaspoon red-wine vinegar
• Pinch of salt
• Pinch of freshly ground pepper
• 2 6-inch whole-wheat pita breads
• 4 oil-cured black olives, (see Tips for Two), pitted and chopped
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons chopped fresh basil

Preparation

1. Position rack in bottom of the oven; preheat to 450°F.
2. Heat oil in a medium skillet over medium-high heat. Add garlic and cook, stirring, until fragrant and beginning to turn golden, 30 seconds to 1 minute. Add tomatoes, corn, vinegar, salt and pepper; cook, stirring often, until heated through, 2 to 3 minutes.
3. Place pitas on a baking sheet. Bake until starting to crisp, about 5 minutes. Top with the tomato mixture, olives and cheese. Bake until the cheese melts, about 5 minutes. Sprinkle with basil, cut into wedges and serve.

Nutrition

Per serving : 412 Calories; 13 g Fat; 4 g Sat; 5 g Mono; 18 mg Cholesterol; 56 g Carbohydrates; 18 g Protein; 9 g Fiber; 752 mg Sodium; 247 mg Potassium

3 Carbohydrate Serving

Exchanges: 3 1/2 starch, 1 vegetable, 1 high-fat meat, 1 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.