Corn & Tomato Pizzas

From EatingWell: EatingWell Serves Two

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

Nutrition Profile

Low cholesterol | High calcium | High fiber |

View Our Nutrition Guidelines »

Ingredients

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

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 & Notes

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.

Nutrition

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

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

Carbohydrate Servings: 3

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

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