Categories: Pizza/flatbread
Ingredients
- 6 mini whole-wheat pita rounds
- 3 tbsp. olive oil, divided
- 1/2 cup thinly sliced shallots
- 1 tbsp. sliced garlic
- 6 oz. baby kale
- 1/2 cup pizza sauce
- 2 1/2 oz. shredded Italian cheese blend
- 1 1/2 oz. fresh mozzarella, shredded
- 1/4 cup heirloom cherry tomatoes, sliced
- 1/2 tsp black pepper
- 1/8 tsp kosher salt
Directions
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Preheat broiler to high with oven rack in the middle position.
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Split each pita in half horizontally to get 12 rounds. Arrange rounds, cut side up, on a baking sheet; drizzle with 2 tbsp. oil. Broil 2-3 minutes or until lightly toasted.
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Heat remaining 1 tbsp. oil in a large skillet over medium-high. Add shallots and garlic; saute 2 minutes or until browned. Stir in kale; cook 2 minutes or until wilted. Remove pan from heat.
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Spread about 2 tsp pizza sauce over each pita round; top evenly with kale mixture, cheese, and tomatoes. Sprinkle evenly with pepper and salt. Broil 4-5 minutes or until cheese are melted.