Kale, Mushroom, And Bacon Pita Pizzas

• 2 (6-in.) whole-wheat pitas
• 1 tablespoon olive oil
• 1 teaspoon minced fresh rosemary
• 1/2 teaspoon grated lemon rind
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon freshly ground black pepper, divided
• 1/4 teaspoon kosher salt, divided
• 1 (15-oz.) can unsalted cannellini beans, rinsed and drained
• 2 center-cut bacon slices
• 1 cup thinly vertically sliced red onion
• 3 garlic cloves, thinly sliced
• 1 (8-oz.) pkg. presliced cremini mushrooms
• 1/2 cup halved grape tomatoes
• 4 cups baby kale

1. Preheat broiler to high.
2. Split each pita in half horizontally into rounds. Arrange pita rounds on a baking sheet; broil 1 minute on each side or until toasted.
3. Place oil, rosemary, rind, juice, 1/4 teaspoon pepper, 1/8 teaspoon salt, and beans in the bowl of a mini food processor; process until mixture is smooth.
4. Cook bacon in a large skillet over medium-high heat about 5 minutes or until crisp. Remove bacon from pan with a slotted spoon; crumble. Add onion and garlic to drippings in pan; saute 5 minutes. Add mushrooms; cook 4 minutes or until browned, stirring occasionally. Add tomatoes; cook 2 minutes, stirring occasionally. Add kale to pan in batches, stirring until kale wilts.
5. Spread bean mixture evenly over rough side of pita halves; top evenly with kale mixture. Sprinkle with bacon, remaining 1/4 teaspoon pepper, and remaining 1/8 teaspoon salt.

pitas, olive oil, fresh rosemary, lemon rind, lemon juice, freshly ground black pepper, kosher salt, beans, center, red onion, garlic, cremini mushrooms, halved grape tomatoes, baby kale

Taken from www.myrecipes.com/recipe/kale-mushroom-bacon-pita-pizzas (may not work)