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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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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