Insalata Pizzas

Becky Luigart-Stayner; Cindy Manning Barr
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.

Yield:

4 servings (serving size: 1 topped pita)

Recipe from

Nutritional 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

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

Preparation

Preheat oven to 475°.

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.

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.

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

Note:

Nancy Hughes,

May 2004