The Sustainable Mediterranean Diet Cookbook by Serena Ball MS RD

Author:Serena Ball, MS, RD
Language: eng
Format: epub
ISBN: 9781637741559
Publisher: BenBella Books
Published: 2022-08-06T00:00:00+00:00

Per Serving (2 flatbreads): Calories: 418; Total Fat: 21g; Saturated Fat: 3g; Cholesterol: 0mg; Sodium: 475mg; Total Carbohydrates: 52g; Fiber: 8g; Protein: 11g

EGG-FREE, NUT-FREE, VEGETARIAN

Pear, Gorgonzola, and Roasted Kale Pita Pizzas

SERVES 4

Prep time: 10 minutes

Cook time: 20 minutes

We’re pretty sure you’ll find yourself sneaking a few toasty, crispy shreds of kale off these pita pizzas before they get to the table—it’s that good on its own. Kale is a great pizza topping when matched with sweet pears, tangy Gorgonzola, and tart lemon. These fall/winter “pitzas” come together quickly, and baking them in a toaster oven uses a third to half the power of a regular oven.

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

Preheat the toaster oven to 425°F or a regular oven to 400°F.

In a medium bowl, combine the (well-dried) kale, 2 teaspoons oil, salt, and pepper and massage, using your hands or tongs, until the kale is fully coated. Set aside for at least 5 minutes to allow the oil to soften the kale.

Cut the pear lengthwise into very thin slices. (You can remove the core or cut whole slices with the core intact—they look pretty.) Remove the stem and any seeds from the slices.

Brush the remaining 1 tablespoon oil evenly over the pita breads. Spread the pear slices over each “pitza” and top each with an even layer of sliced kale. Cook two at a time on the toaster oven tray (or all four at once on a rimmed baking sheet in a regular oven) for 10 to 12 minutes, until the kale is toasted and crispy. Remove from the oven and top with half of the cheese. Return to the oven for about 1 minute, until the cheese is melted.

Using a Microplane or citrus zester, grate the zest from the lemon over the pizzas. Cut the lemon in half and squeeze 1 tablespoon juice over the pizzas. (Save the remaining lemon juice for another use.) Serve immediately.

Healthy Kitchen Hack: To make the best kale chips, use that energy-efficient toaster oven! Preheat the toaster oven to 425°F. Line the toaster oven tray with parchment paper. Tear 1½ cups kale leaves into chip-size pieces. (Save the more tender stems to add crunch to salads or freeze for Veggie Scraps Broth on page 120.) In a large bowl, whisk together 2 teaspoons olive oil and ¼ teaspoon salt; add the kale leaves and massage, then let them sit for at least 5 minutes. Scatter half of the leaves on the lined tray and bake for 5 to 7 minutes or until crispy. Repeat with the remaining kale. Drizzle with lemon juice after roasting if desired.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.