kale mushroom pita pizzas

These kale mushroom pita pizzas are a quick and delicious lunch you can prepare in the toaster oven.

Like most great recipes, this one was created out of necessity. I had just finished a rigorous workout and was absolutely famished. As luck would have it, we didn’t have anything ready to eat in the kitchen so I just started sauteeing whatever we had in the fridge.

I had no intentions of posting this recipe but when I tasted the final product, I knew I had to share this one! This little pizza is all about making portion control easy. You start with a whole wheat pita that you split in half…this already saves you half the carbs and calories of a regular Pita Pizza! The next step is using pre-sliced cheese, so you know exactly how much you’re eating.


I happened to have Muenster Cheese on hand the day I concocted this pizza {it turned out amazing}, but any sliced cheese you like will do. Let me clarify…any sliced real cheese will do. You definitely want to stay away from processed “cheese like product” AKA Craft Singles, etc. =)

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    kale mushroom pita pizzas

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    Ingredients

    • 1 whole wheat pita (slice it around the edges into two thin pita “crusts”)
    • 2 Tbsp extra virgin olive oil
    • 1 shallot (diced)
    • 2 cloves garlic (minced)
    • 1 Cup crimini mushrooms (sliced)
    • 2 handfuls fresh kale (cleaned and chopped into 2” ribbons)
    • 1/4 C sundried tomatoes
    • 2 slices muenster cheese (or other sliced cheese)
    • *optional 1/4 C slivered almonds

    Instructions

    1. Heat a large skillet over medium high heat, add the olive oil and heat fro 2 minutes. When the oil starts to “ripple” add the shallot and the garlic. Cook until the shallot turns light brown, about 5-7 minutes.

    2. Add the kale and 1/4 cup of water to the skillet, cover the skillet and let the kale wilt down for about 6min, until it is tender.

    3. Uncover the kale. Add the mushrooms to the skillet and cook until the water that the mushrooms release has evaporated, about 10min.

    4. Add the sun dried tomatoes to the kale and crimini mixture and season with salt and pepper to taste.

    5. Top on side of the pita with the kale mixture and top with 1 slice of cheese. Place the pitas under the broiler for 2-3 minutes, or in a toaster oven for about 5-8 minutes, until the cheese is bubbly and the edges of the pita are crisp.

    *optional: top the pitas with slivered almonds for extra nutrients and a satisfying crunch!

 

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