Photo: Randy Mayor; Styling: Lindsey Lower
Hands-on Time
30 Mins
Total Time
45 Mins
Yield
Serves 4 (serving size: 1 pita)

Make-ahead prep tip: Double the pesto portion of the recipe, and freeze half for a future pita pizza dinner.

How to Make It

Step 1

Place a baking 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 kale.

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 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 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.

Chef's Notes

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.

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