Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

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

Sidney Fry, MS, RD
Recipe by Cooking Light November 2013

Gallery

Randy Mayor; Styling: Lindsey Lower

Recipe Summary

hands-on:
30 mins
total:
45 mins
Yield:
Serves 4 (serving size: 1 pita)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place a baking sheet in oven. Preheat oven to 400°. (Keep baking sheet in oven as it preheats.)

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  • 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.

  • 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.

  • 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.

Chef's Notes

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.

Nutrition Facts

375 calories; fat 18.7g; saturated fat 5.5g; mono fat 7.4g; poly fat 3.2g; protein 17.1g; carbohydrates 38.9g; fiber 4.8g; cholesterol 24mg; iron 3.4mg; sodium 535mg; calcium 270mg.
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