Pita Pizzas with Kale Pesto, Tomatoes, and Bacon

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

1
Place a baking sheet in oven. Preheat oven to 40
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OvenOven
2
(Keep baking sheet in oven as it preheats.)
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Baking SheetBaking Sheet
OvenOven
3
Bring 4 cups water to a boil in a large saucepan.
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WaterWater
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Sauce PanSauce Pan
4
Add kale; cook 1 minute.
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KaleKale
5
Drain and plunge kale into ice water.
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WaterWater
KaleKale
6
Drain; squeeze excess liquid from kale.
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KaleKale
7
Place kale, basil leaves, 2 tablespoons pine nuts, 2 tablespoons Parmesan cheese, and garlic in a food processor. Process until chopped.
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ParmesanParmesan
Fresh BasilFresh Basil
Pine NutsPine Nuts
GarlicGarlic
KaleKale
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8
Add 1 tablespoon water, juice, and salt; pulse 5 times. With processor on, slowly pour oil through food chute; process until well blended.
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SaltSalt
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9
Spread about 2 tablespoons pesto over each pita. Top evenly with tomatoes and bacon.
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SpreadSpread
BaconBacon
PestoPesto
PitaPita
10
Sprinkle with remaining Parmesan and mozzarella cheeses; top evenly with remaining 1 tablespoon nuts.
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MozzarellaMozzarella
ParmesanParmesan
NutsNuts
11
Remove pan from oven; place pitas on pan.
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PitaPita
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Frying PanFrying Pan
12
Bake at 400 for 12 minutes or until crust is browned and crisp.
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CrustCrust
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DifficultyHard
Ready In45 m.
Servings4
Health Score14
Dish TypesSide Dish
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