Pita Pizzas with Kale Pesto, Tomatoes, and Bacon

Refreshing and light, this is a perfect first course for a summer dinner. Make it up to a few hours in advance, keeping it covered and chilled and adding the salt, pepper, cheese, and capers just before serving.

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

Source: Fine Cooking Pita Pizzas with Kale Pesto, Tomatoes, and Bacon

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