Nutrition per serving may change if servings are adjusted.
2 teaspoons extra-virgin olive oil
1 tablespoon chopped garlic
2 plum tomatoes, diced
¼ 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
½ cup shredded mozzarella cheese
2 tablespoons chopped fresh basil
Position rack in bottom of the oven; preheat to 450°F.
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 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.