ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mini Mediterranean Pizzas

Prep time 10 mins
Cook time 10 mins
Total time 20 mins
Yield Makes 4 servings (serving size: 1 pizza)
A quick lunch or dinner is just 20 minutes away with these delicious mini pizzas.

Ingredients

  • 1 cup grape tomatoes
  • 1 garlic clove, sliced
  • 1/4 teaspoon freshly ground black pepper
  • 4 6-inch whole-wheat pitas
  • 1 tablespoon olive oil, plus more for drizzling
  • 1/2 cup crumbled feta cheese
  • 1/4 cup halved, pitted kalamata olives
  • 1/4 cup roasted bell peppers, sliced
  • 1 cup baby arugula

Nutrition Information

  • calories 274
  • fat 8.9 g
  • satfat 3.5 g
  • monofat 4.5 g
  • polyfat 0.7 g
  • cholesterol 17 mg
  • protein 10 g
  • carbohydrate 29 g
  • sugars 5 g
  • fiber 1 g
  • sodium 608 mg

How to Make It

  1. Preheat oven to 450°.

  2. Crush tomatoes with garlic and black pepper in a small bowl.

  3. Arrange 4 pitas on a large rimmed baking sheet; brush both sides of pita with oil. Top pitas with equal amounts of the tomato mixture, feta, olives, and bell peppers.

  4. Bake 7-8 minutes or until edges are golden.

  5. Remove pitas from oven; top each with 1/4 cup arugula.

  6. Drizzle with additional oil, if desired. Serve.

Cook's Notes

If you aren't a fan of arugula, you can top the pizzas with baby spinach or other favorite ingredients.

The CarbLovers Diet