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.  





How to Make It

Step 1

Preheat broiler to high with oven rack in middle position.

Step 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.

Step 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.

Step 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.