Pita Pizzas With Kale Pesto, Tomatoes, & Bacon
Recipe: #25176
November 05, 2016
Categories: Pizza, Bacon, Cheese, Mozzarella, Tomato, Mediterranean, Oven Bake, No Eggs, Fresh Tomatoes, more
"Americans have become used to huge portions! This recipe helps with portion control. Each person gets a pita! You can double the pesto and freeze it to use for a future meal."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (435.6 g)
- Calories 616.6
- Total Fat - 31.8 g
- Saturated Fat - 9.4 g
- Cholesterol - 47.1 mg
- Sodium - 939.3 mg
- Total Carbohydrate - 58.1 g
- Dietary Fiber - 1.8 g
- Sugars - 0.6 g
- Protein - 30.9 g
- Calcium - 358.8 mg
- Iron - 4.3 mg
- Vitamin C - 69.4 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Place a bakinge sheet in oven. Preheat oven to 400°. (Keep baking sheet in oven as it preheats).
Step 2
Bring 4 cups water to a boil in a large saucepan. Add kale; cook 1 minute. Drain and plunge kale into ice water. Drain; squeeze excess liquid from the kale with paper towels.
Step 3
Place kale, basil leaves, 2 tablespoons pine nuts, 2 tablespoons Parmesan cheese, and garlic in a food processor. Process until chopped. Add 1 tablespoon water, juice, and salt; pulse 5 times. With processor on, slowly pour oil through the food chute; process until well blended.
Step 4
Spread about 2 tablespoons pesto over each pita. Top evenly with tomatoes and bacon. Sprinkle with remaining Parmesan and the mozzarella cheese; top evenly with the remaining 1 tablespoon nuts.
Step 5
Remove the pan from the oven; place pitas on the pan. Bake at 400° for 12 minutes or until the crust is browned and crisp.
Tips
No special items needed.
1 Reviews
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