We split the pitas in half before toasting so the crusts can get extra crisp.

Adam Hickman
This Story Originally Appeared On cookinglight.com


Recipe Summary

Serves 4 (serving size: 3 mini pizzas)


Ingredient Checklist


Instructions Checklist
  • Preheat broiler to high with oven rack in middle position.

  • Split each pita in half horizontally to get 12 rounds. Arrange rounds, cut side up, on a baking sheet; drizzle with 2 tablespoons oil. Broil 2 to 3 minutes or until lightly toasted.

  • Heat remaining 1 tablespoon oil in a large skillet over medium-high. Add shallots and garlic; sauté 2 minutes or until browned. Stir in kale; cook 2 minutes or until wilted. Remove pan from heat.

  • Spread about 2 teaspoons pizza sauce over each pita round; top evenly with kale mixture, cheeses, and tomatoes. Sprinkle evenly with pepper and salt. Broil 4 to 5 minutes or until cheeses are melted.

Nutrition Facts

349 calories; fat 18.7g; saturated fat 5.1g; mono fat 8.3g; poly fat 1.6g; protein 14g; carbohydrates 35g; fiber 6g; cholesterol 18mg; iron 3mg; sodium 571mg; calcium 210mg; sugars 4g; added sugar 0g.