- 2 teaspoons extra-virgin olive oil
- 1 tablespoon chopped garlic
- 2 plum tomatoes, diced
- 1/4 cup frozen or fresh corn kernels
- 1 teaspoon red-wine vinegar
- Pinch of salt
- Pinch of freshly ground pepper
- 2 (6 inch) whole-wheat pita breads
- 4 oil-cured black olives (see Tips for Two), pitted and chopped
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons chopped fresh basil
- Position rack in bottom of the oven; preheat to 450 degrees F.
- 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.