Corn and Tomato Pizza from Eatingwell.com
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 teaspoons extra-virgin olive oil1 tablespoon chopped garlic2 plum tomatoes, diced1/4 cup frozen or fresh corn kernels1 teaspoon red-wine vinegarPinch of saltPinch of freshly ground pepper2 6-inch whole-wheat pita breads4 oil-cured black olives (see Tips for Two), pitted and chopped1/2 cup shredded mozzarella cheese2 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.
Number of Servings: 2
Recipe submitted by SparkPeople user IAMKEEBLER.
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.
Nutritional Info 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
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