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Becky Luigart-Stayner; Cindy Manning Barr Photo by: Becky Luigart-Stayner; Cindy Manning Barr

Insalata Pizzas

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.

Cooking Light MAY 2004

  • Yield: 4 servings (serving size: 1 topped pita)


  • 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.

Nutritional Information

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

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Insalata Pizzas Recipe