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Crispy Pear & Gorgonzola Pita Pizzas
Crispy on the edges and loaded with sweet, salty, and earthy flavors, these flatbreads transform basic ingredients into a standout meal. Sweet sliced pears and tangy Gorgonzola cheese melt together over a whole-wheat pita base, while seasoned kale toasts right on top for an irresistible crunch. A final squeeze of fresh lemon juice cuts through the richness, balancing the savory notes perfectly. It's a simple, Mediterranean-inspired dish you'll want to keep in your regular rotation.
Equipment
- Oven
Ingredients
- 3 ounces kale (about 3 cups), leaves and stems, sliced into ¼-inch ribbons
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
- ¼ teaspoon kosher or sea salt
- ¼ teaspoon black pepper
- 1 pear
- 4 whole-wheat pita breads
- 3 ounces Gorgonzola cheese, crumbled
- 1 lemon
Instructions
- 1Preheat a toaster oven to 425°F or a standard oven to 400°F.
- 2Place the sliced kale into a medium bowl with 2 teaspoons of olive oil, salt, and black pepper. Massage the mixture with your hands until the greens are completely coated. Let the seasoned kale rest for at least 5 minutes so the oil can soften the tough leaves.
- 3Slice the pear lengthwise into very thin pieces, removing the stem and seeds. You can leave the core intact for a decorative look or remove it if you prefer.
- 4Brush the whole-wheat pita breads evenly with the remaining 1 tablespoon of olive oil. Arrange the thin pear slices on top of each flatbread, then cover with an even layer of the seasoned kale.
- 5Bake two flatbreads at a time in a toaster oven, or all four on a rimmed baking sheet in a standard oven, for 10 to 12 minutes until the greens turn crispy.
- 6Remove the flatbreads from the oven and sprinkle the crumbled Gorgonzola cheese over the top. Bake for 1 more minute until the cheese melts.
- 7Grate the lemon zest directly over the hot flatbreads, then squeeze 1 tablespoon of fresh lemon juice across the tops before slicing and serving.
Nutrition
218kcal
Calories
8g
Protein
9g
Fat
4g
Fiber
471mg
Sodium
11mg
Cholesterol
Notes
- Bonus Kale Chips: To make crispy kale chips in a toaster oven, preheat to 425°F and line a tray with parchment. Massage 1 1/2 cups torn kale leaves with 2 teaspoons olive oil and 1/4 teaspoon salt. Bake for 5 to 7 minutes until crisp.
- Zero Waste: Tender kale stems can be saved to add crunch to salads or frozen to make vegetable broth.
- Storage: Save any remaining lemon juice in an airtight container in the fridge for future dressings or marinades.