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.


Recipe Summary

25 mins


Ingredient Checklist


Instructions Checklist
  • Position rack in bottom of the oven; preheat to 450 degrees 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.

Nutrition Facts

412 calories; protein 18.3g; carbohydrates 55.6g; dietary fiber 9.4g; sugars 4.6g; fat 13.5g; saturated fat 3.9g; cholesterol 18.1mg; vitamin a iu 833.8IU; vitamin c 11mg; folate 20.9mcg; calcium 241.3mg; iron 0.5mg; magnesium 71.9mg; potassium 367.9mg; sodium 752.3mg.