Corn & Tomato Pizzas
Corn & Tomato Pizzas is a lacto ovo vegetarian side dish. One portion of this dish contains roughly 8g of protein, 12g of fat, and a total of 168 calories. This recipe serves 2 and costs $1.15 per serving. 9 people found this recipe to be scrumptious and satisfying. A mixture of red wine vinegar, fresh corn kernels, salt, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Eating Well. From preparation to the plate, this recipe takes around 25 minutes. All things considered, we decided this recipe deserves a spoonacular score of 45%. This score is good. Try Heirloom Tomato & Sweet Corn Pizzas, Corn Tortilla Pizzas, and Candy Corn Veggie Pizzas for similar recipes.
Servings: 2
Preparation duration: 15 minutes
Cooking duration: 10 minutes
Ingredients:
2 tablespoons chopped fresh basil
1/4 cup frozen or fresh corn kernels
1 tablespoon chopped garlic
4 oil-cured black olives, (see Tips for Two), pitted and chopped
2 teaspoons extra-virgin olive oil
Pinch of freshly ground pepper
2 6-inch whole-wheat pita breads
2 plum tomatoes, diced
1 teaspoon red-wine vinegar
Pinch of salt
1/2 cup shredded mozzarella cheese
Equipment:
oven
frying pan
baking sheet
Cooking instruction summary:
Position rack in bottom of the oven; preheat to 450F.Heat oil in a medium skillet over medium-high heat. Add garlic and cook, stirring, until fragrant and beginning to turn golden, 30 seconds to 1 minute. Add tomatoes, corn, vinegar, salt and pepper; cook, stirring often, until heated through, 2 to 3 minutes.Place pitas on a baking sheet. Bake until starting to crisp, about 5 minutes. Top with the tomato mixture, olives and cheese. Bake until the cheese melts, about 5 minutes. Sprinkle with basil, cut into wedges and serve.
Step by step:
1. Position rack in bottom of the oven; preheat to 450F.
2. Heat oil in a medium skillet over medium-high heat.
3. Add garlic and cook, stirring, until fragrant and beginning to turn golden, 30 seconds to 1 minute.
4. Add tomatoes, corn, vinegar, salt and pepper; cook, stirring often, until heated through, 2 to 3 minutes.
5. Place pitas on a baking sheet.
6. Bake until starting to crisp, about 5 minutes. Top with the tomato mixture, olives and cheese.
7. Bake until the cheese melts, about 5 minutes. Sprinkle with basil, cut into wedges and serve.
Nutrition Information:
covered percent of daily need
