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Insalata Pizzas

Insalata Pizzas
Becky Luigart-Stayner; Cindy Manning Barr
Yield

4 servings (serving size: 1 topped pita)

Savor the tastes of Italy by serving individual pita pizzas loaded with fresh vegetables, melted cheese, and a cider vinegar sauce. It's a one-dish meal that's sure to please.

Ingredients

  • 4 (7-inch) pitas
  • 2 teaspoons bottled minced garlic
  • 1 cup (4 ounces) preshredded part-skim Mozzarella cheese
  • 1/2 cup thinly sliced Vidalia or other sweet onion
  • 1 tablespoon cider vinegar
  • 2 teaspoons extravirgin olive oil
  • 1/4 teaspoon crushed red pepper
  • 1 cup quartered grape tomatoes
  • 1/4 cup pitted kalamata olives, coarsely chopped
  • 2 tablespoons chopped basil leaves
  • 4 cups packaged gourmet salad greens

Nutrition Information

  • calories 319
  • caloriesfromfat 31 %
  • fat 10.9 g
  • satfat 3.7 g
  • monofat 5.4 g
  • polyfat 1.2 g
  • protein 14.1 g
  • carbohydrate 41.5 g
  • fiber 3.6 g
  • cholesterol 16 mg
  • iron 2.8 mg
  • sodium 656 mg
  • calcium 279 mg

How to Make It

  1. Preheat oven to 475°.

  2. Place pitas on a baking sheet. Spread 1/2 teaspoon garlic on each pita. Sprinkle each pita with 1/4 cup cheese, and divide onion evenly among pitas. Bake at 475° for 8 minutes or until edges are lightly browned and cheese is bubbly.

  3. While pitas bake, combine vinegar, oil, and pepper in a large bowl, stirring with a whisk. Stir in tomatoes, olives, and basil. Add salad greens, and toss gently to coat.

  4. Place 1 pita on each of 4 plates; top each pita with about 1 cup salad. Serve immediately.