GREEK SALAD PIZZAS

Serves 4

hese pizzas make a zesty and delicious vegetarian main course, or pair well with broiled chicken or fish. Prepare extra salad to stuff the leftover pitas for a cold lunch the next day. Ingredients: 13 Nature Sweet cherry tomatoes, quartered 1/2 cup green bell pepper, seeded and diced 1/2 cup red onion, diced 15 Peloponnese Kalamata pitted olives, rinsed, drained, and chopped 1 tablespoon fresh oregano, chopped 1 tablespoon fresh mint, chopped 1 tablespoon Napa Valley organic olive oil 1/4 teaspoon black pepper 4 Thomas' Sahara whole-wheat pitas - olive oil spray 1/2 cup Athenos reduced fat crumbled feta cheese Instructions: Preheat oven to 400°Faherenheit. In a medium bowl, combine tomatoes, bell pepper, onion, olives, oregano, mint, olive oil, and pepper. Let stand while you prepare the pitas. Spray both sides of the pitas lightly with olive oil spray. Place pitas directly on oven rack and cook 4 minutes until they start to brown. Remove from oven and place them on a baking sheet. Spoon salad mixture onto the concave side of the pitas. Sprinkle each pizza with 2 tablespoons of feta cheese. Return pizzas to the oven and cook 2-3 more minutes, until the salad is warm. Serve immediately and eat with a knife and fork or in one large piece with your hands. Each pizza contains: Calories Fat Saturated Fat Cholesterol Sodium Total Carbohydrate Dietary Fiber Sugars Protein Vitamin A Vitamin C Calcium Iron 240       10 g     2 g     5 mg  640 mg  34 g     6 g     5 g     11 g     13% DV 48% DV 11% DV 8% DV