ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mini Mozzarella-and-Kale Pita Pizzas

Photo: Jennifer Causey
Total time 20 mins

Serves 4 (serving size: 3 mini pizzas)

We split the pitas in half before toasting so that the “crust” for the pizzas can get extra crisp. They’ll also be slightly shallow rather than flat, a perfect vessel for the sauce and toppings. Be sure to position your oven rack in the middle of the oven or just above before preheating the broiler. The heat will be less direct this way, allowing the thin pitas to crisp without burning and for the cheeses to melt evenly. Baby kale is a fantastic all-purpose green: hearty yet tender, delicious fresh or sautéed. It’s a great introduction to greens other than lettuce or spinach.          


  • 6 (1-oz.) miniature whole-wheat pita rounds (such as Toufayan)
  • 3 tablespoons extra-virgin olive oil, divided
  • 1/2 cup thinly sliced shallots
  • 1 tablespoon sliced garlic
  • 6 ounces baby kale
  • 1/2 cup pizza sauce (such as Rao's)
  • 2 1/2 ounces preshredded 2% reduced-fat Italian cheese blend (about 2/3 cup)
  • 1 1/2 ounces fresh mozzarella cheese, shredded (about 1/3 cup)
  • 1/4 cup heirloom cherry tomatoes, sliced
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon kosher salt

Nutrition Information

  • calories 349
  • fat 18.7 g
  • satfat 5.1 g
  • monofat 8.3 g
  • polyfat 1.6 g
  • protein 14 g
  • carbohydrate 35 g
  • fiber 6 g
  • cholesterol 18 mg
  • iron 3 mg
  • sodium 571 mg
  • calcium 210 mg
  • sugars 4 g
  • Est. Added Sugars 0 g

How to Make It

  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 side 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 medium-high. 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.