Pita Pizzas with Kale Pesto, Tomatoes, and Bacon

Pita Pizzas with Kale Pesto, Tomatoes, and Bacon Recipe
Photo: Randy Mayor; Styling: Lindsey Lower
Make-ahead prep tip: Double the pesto portion of the recipe, and freeze half for a future pita pizza dinner.


Serves 4 (serving size: 1 pita)
Total time: 45 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 30 Minutes
Total: 45 Minutes

Nutritional Information

Calories 375
Fat 18.7 g
Satfat 5.5 g
Monofat 7.4 g
Polyfat 3.2 g
Protein 17.1 g
Carbohydrate 38.9 g
Fiber 4.8 g
Cholesterol 24 mg
Iron 3.4 mg
Sodium 535 mg
Calcium 270 mg


4 cups water
2 cups stemmed, coarsely chopped Lacinato kale
1 cup loosely packed fresh basil leaves
3 tablespoons pine nuts, toasted and divided
2 ounces Parmesan cheese, grated and divided (about 1/2 cup)
1 garlic clove, crushed
1 tablespoon water
2 teaspoons fresh lemon juice
1/4 teaspoon kosher salt
2 tablespoons olive oil
4 (6-inch) whole-wheat pitas
4 thinly sliced small tomatoes (such as Campari)
2 center-cut bacon slices, cooked and crumbled
1.5 ounces fresh mozzarella cheese, shredded (about 6 tablespoons)


1. Place a baking sheet in oven. Preheat oven to 400°. (Keep baking sheet in oven as it preheats.)

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 kale.

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 food chute; process until well blended.

4. Spread about 2 tablespoons pesto over each pita. Top evenly with tomatoes and bacon. Sprinkle with remaining Parmesan and mozzarella cheeses; top evenly with remaining 1 tablespoon nuts. Remove pan from oven; place pitas on pan. Bake at 400° for 12 minutes or until crust is browned and crisp.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Sidney Fry, MS, RD,

Cooking Light

November 2013