For a satisfying vegetarian main, omit the bacon; instead, sauté the vegetables in 2 teaspoons olive oil, and sprinkle pizzas with 1 ounce shaved Parmesan cheese for a hit of salty, savory flavor. The kids will love these mini pizzas, and they'll never know that the crust is a whole-wheat pita. If you've got leftover pitas, grind them up for breadcrumbs.
2 (6-in.) whole-wheat pitas
1 tablespoon olive oil
1 teaspoon minced fresh rosemary
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon kosher salt, divided
1 (15-oz.) can unsalted cannellini beans, rinsed and drained
2 center-cut bacon slices
1 cup thinly vertically sliced red onion
3 garlic cloves, thinly sliced
1 (8-oz.) pkg. presliced cremini mushrooms
1/2 cup halved grape tomatoes
4 cups baby kale
Est. added sugars 0g
How to Make It
Preheat broiler to high.
Split each pita in half horizontally into rounds. Arrange pita rounds on a baking sheet; broil 1 minute on each side or until toasted.
Place oil, rosemary, rind, juice, 1/4 teaspoon pepper, 1/8 teaspoon salt, and beans in the bowl of a mini food processor; process until mixture is smooth.
Cook bacon in a large skillet over medium-high heat about 5 minutes or until crisp. Remove bacon from pan with a slotted spoon; crumble. Add onion and garlic to drippings in pan; sauté 5 minutes. Add mushrooms; cook 4 minutes or until browned, stirring occasionally. Add tomatoes; cook 2 minutes, stirring occasionally. Add kale to pan in batches, stirring until kale wilts.
Spread bean mixture evenly over rough side of pita halves; top evenly with kale mixture. Sprinkle with bacon, remaining 1/4 teaspoon pepper, and remaining 1/8 teaspoon salt.
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I used flat bread which I toasted in the toaster. I wasn't a huge fan of the bean spread and felt it needed to be warmed up (which I did) prior to putting the "pizza" together. Messy to eat. Flavors were pretty good; the mushrooms and kale can make it pretty wet. Some red pepper flakes might give it some added zip. Not sure I'd make it again but do plan to have for lunches the next few days.
Very tasty! I couldn't get my pita to split in half, so I used the whole thing. That made the pizzas sturdier and easier to eat with my hands. Leftovers store and reheat well--just store the bean spread, veggie mixture, and pitas separately.
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