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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Mini Mozzarella and Kale Pita Pizzas Recipe

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This recipe for Mini Mozzarella and Kale Pita Pizzas is from Kobayashi Fit , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
6 Miniature whole-wheat pita rounds (1oz)
3 tbsp Extra-virgin olive oil
1/2 cup Thinly sliced shallots
1 tbsp Sliced garlic
6 oz Baby kale
1/2 cup Pizza sauce
2/3 cup Preshredded 2% reduced-fat Italian cheese blend
1/3 cup Fresh mozzarella cheese, shredded
1/4 cup Cherry tomatoes, sliced
1/2 tsp Black pepper
1/8 tsp Kosher salt

Directions:
Directions:
Step 1: Preheat oven to 500ºF with oven rack in middle position.

Step 2: Split each pita in half horizontally to get 12 rounds.

Step 3: Arrange rounds, cut side up, on a baking sheet; drizzle with 2 tablespoons of olive oil. Bake 2 to 3 minutes or until lightly toasted.

Step 4: Heat remaining 1 tablespoon of olive oil in a large skillet over medium-high.

Step 5: Add shallots and garlic; sauté 2 minutes or until browned. Stir in kale; cook 2 minutes or until wilted. Remove pan from heat.

Step 6: Spread about 2 teaspoons pizza sauce over each pita round; top evenly with kale mixture, cheeses, and tomatoes. Sprinkle evenly with pepper and salt. Bake for 4 to 5 minutes or until cheeses are melted.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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