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.

Nutirion Profile: Heart Healthy High Calcium High Fiber Low Cholesterol Low Sat Fat

Serves Prep Time Total Time
2 15 min 25 min



  • 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 Instruction

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.


  • Serving: Per serving
  • Calories: 412
  • Carbohydrates: 56g
  • Fat: 13g
  • Protein: 18g
  • Dietary Fiber: 9g
  • Saturated Fat: 4g
  • Monounsaturated Fat: 5g
  • Cholesterol: 18mg
  • Potassium: 247mg
  • Sodium: 752mg
  • Exchanges: 3 1/2 starch, 1 vegetable, 1 high-fat meat, 1 fat
  • Carbohydrate Servings: 3

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