Corn and Tomato Pizza from Eatingwell.com
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
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’ll 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’ll 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°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.