November 05, 2016
Dinner, Lunch, Pizza,
Pork, Bacon, Dairy, Cheese, Mozzarella, Fruit, Tomato, Mediterranean, Budget-Friendly, Freezer (OAMC), Quick Meals, Ladies Luncheon, Weeknight Meals, Food Processor, Oven Bake, No Eggs, Fresh Tomatoes more
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"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."
Place a bakinge sheet in oven. Preheat oven to 400°. (Keep baking sheet in oven as it preheats).
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.
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.
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.
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.
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