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Photo: Randy Mayor; Styling: Lindsey Lower

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.

Cooking Light NOVEMBER 2013

  • Yield: Serves 4 (serving size: 1 pita)
  • Hands-on: 30 Minutes
  • Total: 45 Minutes


  • 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.

Nutritional Information

Amount per serving
  • 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

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Pita Pizzas with Kale Pesto, Tomatoes, and Bacon Recipe