Corn & Tomato Pizzas

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Corn & Tomato Pizzas

Corn & Tomato Pizzas

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.

Serves 2

Prep Time 15 min

Total Time 25 min.

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 tablespoon chopped fresh basil

Cooking Directions

Step 1

Position rack in bottom of the oven; preheat to 450°F.

Step 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.

Step 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.


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