Pita Pizzas With Kale Pesto, Tomatoes, & Bacon

4
Servings
30m
Prep Time
15m
Cook Time
45m
Ready In


"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 recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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