Very tasty and if you use the tip to double the pesto you are ahead of the game for a future quick dinner.
Pita Pizzas with Kale Pesto, Tomatoes, and Bacon
Make-ahead prep tip: Double the pesto portion of the recipe, and freeze half for a future pita pizza dinner.
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Total: 45 Minutes
- Calories: 375
- Fat: 18.7g
- Saturated fat: 5.5g
- Monounsaturated fat: 7.4g
- Polyunsaturated fat: 3.2g
- Protein: 17.1g
- Carbohydrate: 38.9g
- Fiber: 4.8g
- Cholesterol: 24mg
- Iron: 3.4mg
- Sodium: 535mg
- Calcium: 270mg
- 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.
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