Pita Pizzas with Kale Pesto, Tomatoes, and Bacon
You can never have too many main course recipes, so give Pita Pizzas with Kale Pesto, Tomatoes, and Bacon a try. One portion of this dish contains about 15g of protein, 28g of fat, and a total of 336 calories. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up pitas, lacinato kale, kosher salt, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
Place a baking sheet in oven. Preheat oven to 40
(Keep baking sheet in oven as it preheats.)
Bring 4 cups water to a boil in a large saucepan.
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.