Pita Pizzas With Kale Pesto, Tomatoes, And Bacon Recipe

Name: Pita Pizzas With Kale Pesto, Tomatoes, And Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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 400u00b0. (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 400u00b0 for 12 minutes or until crust is browned and crisp.
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589

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 cups water, 2 cups stemmed, coarsely chopped Lacinato kale, 1 cup loosely packed fresh basil leaves, 3 tablespoons pine nuts, toasted and divided, and more.

Yes, Pita Pizzas With Kale Pesto, Tomatoes, And Bacon falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pita Pizzas With Kale Pesto, Tomatoes, And Bacon

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