1. Preheat broiler to high with oven rack in middle position.
2. Split each Pita in half horizontally to get 12 rounds. Arrange rounds, cut side up, on a baking sheet; drizzle with 2 tablespoons of oil. Broil 2 to 3 minutes or until lightly toasted.
3. Heat remaining 1 tablespoon of oil in a large skillet over medium high. Add shallots and garlic; sauté two minutes or until browned. Stir in kale; cook 2 minutes or until wilted. Remove pan from heat.
4. Spread about 2 teaspoons of pizza sauce over each Pita round; top evenly with the kale mixture, cheeses, and tomatoes. Sprinkle evenly with pepper and salt. Broil 4 to 5 minutes or until cheese is our melted.
I only had enough of the kale topping for six of the pitas.
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|Serving Size: 1 Serving (106g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 72 (63%)|
|Amt Per Serving||% DV|
|Total Fat 8g||11 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 12.3mg||4 %|
|Sodium 172.7mg||6 %|
|Potassium 141.7mg||4 %|
|Total Carbohydrate 5.7g||2 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 5.3g|
|Protein 5.5g||8 %|
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Calories per serving: 114
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