|Cooking Light Magazine|
It's simple to create this recipe by using packaged greens plus a few Mediterranean ingredients. Garlic, cheese, onions, tomatoes, olives, and basil are combined with cider vinegar for a sweet-tart flavor.
These little pizzas are a snap to create in your oven and don't forget to give them a try on your grill during the hot days of summer.
Whether you fold your pizzas and eat like a wrap or you dig in with a fork...you'll be pleased with this simple vegetarian recipe.
Insalata Pizza Recipe
4 whole wheat pitas
2 teaspoons minced garlic
1 cup (4 ounces) shredded part-skim Mozzarella cheese
1/2 cup thinly sliced sweet onion
1 tablespoon cider vinegar
2 teaspoons extra virgin 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 salad greens
- Preheat oven to 475°
- Place pitas on a baking sheet and spread 1/2 teaspoon of garlic on each pita. Sprinkle each pita with 1/4 cup cheese and evenly divide onion among the pitas.
- Bake at 475° for 8 minutes or until edges are lightly browned and cheese is bubbly.
- In a large bowl combine vinegar, oil and pepper 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.
Original recipe from Nancy Hughes, Cooking Light, MAY 2004