Pita Pizzas With Kale Pesto, Tomatoes, And Bacon

• 4 cups water
• 2 cups stemmed, coarsely chopped Lacinato kale
• 1 cup loosely packed fresh basil leaves
• 3 tablespoons pine nuts, toasted and divided
• 2 ounces Parmesan cheese, grated and divided (about 1/2 cup)
• 1 garlic clove, crushed
• 1 tablespoon water
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon kosher salt
• 2 tablespoons olive oil
• 4 (6-inch) whole-wheat pitas
• 4 thinly sliced small tomatoes (such as Campari)
• 2 center-cut bacon slices, cooked and crumbled
• 1.5 ounces fresh mozzarella cheese, shredded (about 6 tablespoons)

1. Place a baking sheet in oven. Preheat oven to 400u0b0. (Keep baking sheet in oven as it preheats.)
2. Bring 4 cups water to a boil in a large saucepan. Add kale; cook 1 minute. Drain and plunge kale into ice water. Drain; squeeze excess liquid from kale.
3. Place kale, basil leaves, 2 tablespoons pine nuts, 2 tablespoons Parmesan cheese, and garlic in a food processor. Process until chopped. Add 1 tablespoon water, juice, and salt; pulse 5 times. With processor on, slowly pour oil through food chute; process until well blended.
4. Spread about 2 tablespoons pesto over each pita. Top evenly with tomatoes and bacon. Sprinkle with remaining Parmesan and mozzarella cheeses; top evenly with remaining 1 tablespoon nuts. Remove pan from oven; place pitas on pan. Bake at 400u0b0 for 12 minutes or until crust is browned and crisp.
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water, lacinato kale, basil, pine nuts, parmesan cheese, garlic, water, lemon juice, kosher salt, olive oil, pitas, tomatoes, center, mozzarella cheese

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