Corn & Tomato Pizzas

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From the EatingWell Kitchen

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.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 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

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  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.
  • 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 information

  • Per serving: 412 calories; 13 g fat(4 g sat); 9 g fiber; 56 g carbohydrates; 18 g protein; 21 mcg folate; 18 mg cholesterol; 5 g sugars; 834 IU vitamin A; 11 mg vitamin C; 241 mg calcium; 0 mg iron; 752 mg sodium; 368 mg potassium
  • Carbohydrate Servings: 3 1/2

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