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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Ingredients

Directions

  • 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; 13.5 g total fat; 3.9 g saturated fat; 18 mg cholesterol; 752 mg sodium. 368 mg potassium; 55.6 g carbohydrates; 9.4 g fiber; 5 g sugar; 18.3 g protein; 834 IU vitamin a iu; 11 mg vitamin c; 21 mcg folate; 241 mg calcium; 72 mg magnesium;