Nutrition per serving may change if servings are adjusted.
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
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.
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; 0 g added sugars; 834 IU vitamin A; 11 mg vitamin C; 241 mg calcium; 0 mg iron; 752 mg sodium; 368 mg potassium