We split the pitas in half before toasting so the crusts can get extra
crisp.
6 (1-ounce) miniature whole-wheat pita rounds (such as Toufayan)
3 tablespoons extra-virgin olive oil
½ cup thinly sliced shallots
1 tablespoon sliced garlic
6 ounces baby kale
½ cup pizza sauce (such as Rao’s)
2½ ounces preshredded 2% reduced-fat Italian cheese blend (about ⅔ cup)
1½ ounces fresh mozzarella cheese, shredded (about ⅓ cup)
¼ cup heirloom cherry tomatoes, sliced
½ teaspoon black pepper
⅛ teaspoon kosher salt
1. Preheat broiler to high with oven rack in middle position.
2. Split each pita in half horizontally to get 12 rounds. Arrange
rounds, cut sides up, on a baking sheet; drizzle with 2 tablespoons oil.
Broil 2 to 3 minutes or until lightly toasted.
3. Heat remaining 1 tablespoon oil in a large skillet over mediumhigh.
Add shallots and garlic; sauté 2 minutes or until browned. Stir in
kale; cook 2 minutes or until wilted. Remove pan from heat.
4. Spread about 2 teaspoons pizza sauce over each pita round; top
evenly with kale mixture, cheeses, and tomatoes. Sprinkle evenly with
pepper and salt. Broil 4 to 5 minutes or until cheeses are melted.
Serves 4 (serving size: 3 mini pizzas)
CALORIES 349; FAT 18.7g (sat 5.1g, mono 8.3g, poly 1.6g); PROTEIN 14g; CARB 35g;
FIBER 6g; SUGARS 4g (est. added sugars 0g); CHOL 18mg; IRON 3mg; SODIUM 571mg;
CALC 210mg
