Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

For a satisfying vegetarian main, omit the bacon; instead, sauté the vegetables in 2 teaspoons olive oil, and sprinkle pizzas with 1 ounce shaved Parmesan cheese for a hit of salty, savory flavor. The kids will love these mini pizzas, and they'll never know that the crust is a whole-wheat pita. If you've got leftover pitas, grind them up for breadcrumbs.

Hannah Klinger
Recipe by Cooking Light September 2016

Gallery

Credit: Jennifer Causey

Recipe Summary

active:
30 mins
total:
30 mins
Yield:
Serves 4 (serving size: 1 pizza)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high.

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  • Split each pita in half horizontally into rounds. Arrange pita rounds on a baking sheet; broil 1 minute on each side or until toasted.

  • Place oil, rosemary, rind, juice, 1/4 teaspoon pepper, 1/8 teaspoon salt, and beans in the bowl of a mini food processor; process until mixture is smooth.

  • Cook bacon in a large skillet over medium-high heat about 5 minutes or until crisp. Remove bacon from pan with a slotted spoon; crumble. Add onion and garlic to drippings in pan; sauté 5 minutes. Add mushrooms; cook 4 minutes or until browned, stirring occasionally. Add tomatoes; cook 2 minutes, stirring occasionally. Add kale to pan in batches, stirring until kale wilts.

  • Spread bean mixture evenly over rough side of pita halves; top evenly with kale mixture. Sprinkle with bacon, remaining 1/4 teaspoon pepper, and remaining 1/8 teaspoon salt.

Nutrition Facts

314 calories; fat 11.9g; saturated fat 2.8g; mono fat 5.5g; poly fat 1.4g; protein 13g; carbohydrates 41g; fiber 9g; cholesterol 10mg; iron 3mg; sodium 492mg; calcium 139mg; sugars 5g.
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