Make-ahead prep tip: Double the pesto portion of the recipe, and freeze half for a future pita pizza dinner.
Cooking Light NOVEMBER 2013
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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