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Kale, Mushroom, and Bacon Pita Pizzas

Photo: Jennifer Causey

Active time 30 mins
Total time 30 mins
Yield

Serves 4 (serving size: 1 pizza)

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.

Ingredients

  • 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

Nutrition Information

  • calories 314
  • fat 11.9 g
  • satfat 2.8 g
  • monofat 5.5 g
  • polyfat 1.4 g
  • protein 13 g
  • carbohydrate 41 g
  • fiber 9 g
  • cholesterol 10 mg
  • iron 3 mg
  • sodium 492 mg
  • calcium 139 mg
  • sugars 5 g
  • Est. Added Sugars 0 g

How to Make It

  1. Preheat broiler to high.

  2. Split each pita in half horizontally into rounds. Arrange pita rounds on a baking sheet; broil 1 minute on each side or until toasted.

  3. 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.

  4. 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.

  5. 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.