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

1. Preheat broiler to high with oven rack in the 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 tbsp. oil. Broil 2-3 minutes or until lightly toasted.

3. 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.

4. 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.

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