Serves 4 (serving size: 1 pizza)










    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. pre-sliced 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; sauté 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.

 Calories 314      Fat 11.9 g     Protein 13 g     Carbohydrate 41 g     Fiber 9 g    Cholesterol 10 mg      Sodium 492 mg      Sugars 5 g