Tuesday, March 3, 2009

Insalata Pizzas

from CookingLight
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.

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
Calories: 319 (31% from fat)
Fat: 10.9g (sat 3.7g,mono 5.4g,poly 1.2g)
Protein: 14.1g
Carbohydrate: 41.5g
Fiber: 3.6g
Cholesterol: 16mg
Iron: 2.8mg
Sodium: 656mg
Calcium: 279mg

by: myrecipes.com
Becky Luigart-Stayner; Cindy Manning Barr


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