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.

EatingWell Test Kitchen

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Recipe Summary

total:
25 mins
Servings:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position rack in bottom of the oven; preheat to 450 degrees F.

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  • 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.

  • 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.

Tips

Tips for Two: Buy just what you need at an olive bar or salad bar. Refrigerate olives for up to 6 months.
Uses: 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.

Nutrition Facts

412 calories; protein 18.3g 37% DV; carbohydrates 55.6g 18% DV; dietary fiber 9.4g 38% DV; sugars 4.6g; fat 13.5g 21% DV; saturated fat 3.9g 20% DV; cholesterol 18.1mg 6% DV; vitamin a iu 833.8IU 17% DV; vitamin c 11mg 18% DV; folate 20.9mcg 5% DV; calcium 241.3mg 24% DV; iron 0.5mg 3% DV; magnesium 71.9mg 26% DV; potassium 367.9mg 10% DV; sodium 752.3mg 30% DV; thiaminmg 4% DV.