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Crispy Pear & Gorgonzola Pita Pizzas
Kale ribbons toss with olive oil and roast directly on the pitas until they turn crisp at the edges. Thin pear slices and crumbled Gorgonzola go on first — the blue cheese softens against the warm fruit as everything bakes together on whole-wheat pita rounds. A squeeze of lemon over the finished flatbreads cuts the fat of the cheese and wakes up the sweeter pear. Four individual portions, ready in 30 minutes.
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.
Recipe Details
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