Pita Pizzas with Kale Pesto, Tomatoes, and Bacon

Ingredients

• 1 cup basil leaves fresh loosely packed
• 1  garlic clove crushed
• 0.3 teaspoon kosher salt 
• 2 cups destemmed lacinato/dinosaur kale stemmed coarsely chopped
• 2 teaspoons juice of lemon fresh
• 2 tablespoons olive oil 
• 0.5 cup parmesan cheese divided grated
• 3 tablespoons pinenuts divided toasted
• 4 6-inch pitas whole-wheat ()
• 6 tablespoons mozzarella cheese fresh shredded
• 2  center-cut bacon crumbled cooked
• 4 small tomatoes thinly sliced (such as Campari)
• 1 tablespoon water 
• 4 cups water 

Equipment

• food processor
• frying pan
• baking sheet
• sauce pan
• oven

Directions

1. Place a baking sheet in oven. Preheat oven to 40
2. (Keep baking sheet in oven as it preheats.)
3. Bring 4 cups water to a boil in a large saucepan.
4. Add kale; cook 1 minute.
5. Drain and plunge kale into ice water.
6. Drain; squeeze excess liquid from kale.
7. Place kale, basil leaves, 2 tablespoons pine nuts, 2 tablespoons Parmesan cheese, and garlic in a food processor. Process until chopped.
8. Add 1 tablespoon water, juice, and salt; pulse 5 times. With processor on, slowly pour oil through food chute; process until well blended.
9. Spread about 2 tablespoons pesto over each pita. Top evenly with tomatoes and bacon.
10. Sprinkle with remaining Parmesan and mozzarella cheeses; top evenly with remaining 1 tablespoon nuts.
11. Remove pan from oven; place pitas on pan.
12. Bake at 400 for 12 minutes or until crust is browned and crisp.