This was an easy and tasty dish - a nice variation of pizza. My only complaint is that it was challenging to eat the pizza, either with hands or with a fork & knife. Would probably make this again sometime.
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)
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Amount per serving
- Calories: 319
- Calories from fat: 31%
- Fat: 10.9g
- Saturated fat: 3.7g
- Monounsaturated fat: 5.4g
- Polyunsaturated fat: 1.2g
- Protein: 14.1g
- Carbohydrate: 41.5g
- Fiber: 3.6g
- Cholesterol: 16mg
- Iron: 2.8mg
- Sodium: 656mg
- Calcium: 279mg
- 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
- 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.
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