Rating: 4 stars
12 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 4
  • 4 star values: 5
  • 5 star values: 3

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.

Nancy Hughes
Recipe by Cooking Light May 2004

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Read the full recipe after the video.

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 475°.

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  • 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.

Nutrition Facts

319 calories; calories from fat 31%; fat 10.9g; saturated fat 3.7g; mono fat 5.4g; poly fat 1.2g; protein 14.1g; carbohydrates 41.5g; fiber 3.6g; cholesterol 16mg; iron 2.8mg; sodium 656mg; calcium 279mg.
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