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.

Makes 2 servings

ACTIVE TIME: 15 minutes

TOTAL TIME: 25 minutes

EASE OF PREPARATION: Easy

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

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.

NUTRITION INFORMATION: Per serving: 412 calories; 13 g fat (4 g sat, 5 g mono); 18 mg cholesterol; 56 g carbohydrate; 18 g protein; 9 g fiber; 752 mg sodium; 247 mg potassium.

Nutrition bonus: Calcium (25% daily value), Vitamin A & Vitamin C (15% dv).

Exchanges: 3 1/2 starch, 1 vegetable, 1 high-fat meat, 1 fat

3 Carbohydrate Servings

TIP: Tips for Two: Buy just what you need at an olive bar or salad bar. Refrigerate olives for up to 6 months. 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.

This is a great recipe. It's so easy and perfect for lunch.

Jessica