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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 406.4
  • Total Fat: 16.9 g
  • Cholesterol: 32.9 mg
  • Sodium: 881.6 mg
  • Total Carbs: 45.9 g
  • Dietary Fiber: 6.4 g
  • Protein: 21.6 g

View full nutritional breakdown of Corn and Tomato Pizza from Eatingwell.com calories by ingredient
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Corn and Tomato Pizza from Eatingwell.com

Submitted by: IAMKEEBLER
Corn and Tomato Pizza from Eatingwell.com

Introduction

Remember English-muffin pizzas? This healthier, grown-up approach uses whole-grain pitas and a variety of vegetables for an almost-instant entree you値l love just as much.

Makes 2 servings

ACTIVE TIME: 15 minutes

TOTAL TIME: 25 minutes

EASE OF PREPARATION: Easy
Remember English-muffin pizzas? This healthier, grown-up approach uses whole-grain pitas and a variety of vegetables for an almost-instant entree you値l love just as much.

Makes 2 servings

ACTIVE TIME: 15 minutes

TOTAL TIME: 25 minutes

EASE OF PREPARATION: Easy

Number of Servings: 2

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


Directions

1. Position rack in bottom of the oven; preheat to 450ー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.



Number of Servings: 2

Recipe submitted by SparkPeople user IAMKEEBLER.






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