Nutrition per serving may change if servings are adjusted.
1 whole-wheat pita bread (6½-inch)
2½ teaspoons extra-virgin olive oil, divided
1 small tomato, cored and sliced
1 ounce pearl mozzarella balls, sliced
1 tablespoon chopped fresh basil
½ tablespoon balsamic vinegar
2 cups mixed baby salad greens
Place pita on a foil-lined toaster-oven pan. Brush evenly with 1 teaspoon oil. Arrange tomato and mozzarella on top. Toast until the cheese begins to melt and the edges of the pita are toasted and starting to brown, 5 to 8 minutes. Sprinkle basil over the pizza and cut into wedges if desired.
Drizzle the remaining 1½ teaspoons oil and vinegar over the greens and serve with the pita pizza.
376 calories;18 g fat(5 g sat); 7 g fiber; 42 g carbohydrates; 14 g protein; 161 mcg folate; 20 mg cholesterol; 5 g sugars; 0 g added sugars; 3,853 IU vitamin A; 27 mg vitamin C; 233 mg calcium; 4 mg iron; 455 mg sodium; 615 mg potassium
Vitamin A (77% daily value), Vitamin C (45% dv), Folate (40% dv), Calcium (23% dv), Iron (22% dv)
Carbohydrate Servings: 3
Exchanges: 2½ fat, 2½ starch, 1 vegetable, ½ medium-fat protein