Pineapple, Bacon & Kale Pizza

Pineapple, Bacon & Kale Pizza

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From: Diabetic Living Magazine

This homemade Hawaiian pizza can be on the table in just 20 minutes and thanks to the bonus addition of kale—has more fiber, calcium, and vitamin K than takeout.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 (12 inch) 100% whole-wheat thin pizza crust, such as Boboli brand
  • ⅓ cup pizza sauce
  • ¾ cup chopped kale
  • ½ cup shredded part-skim mozzarella cheese (2 ounces)
  • ⅓ cup canned pineapple chunks (juice pack), drained and coarsely chopped
  • 4 slices lower-sodium and less-fat bacon, crisp-cooked and coarsely chopped

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 450°F. Place pizza crust on a 12-inch pizza pan or a baking sheet. Bake for 8 minutes. Carefully spread pizza sauce onto the pizza crust. Top with chopped kale, mozzarella cheese, pineapple, and bacon. Bake for 5 to 8 minutes more or until the crust is golden brown and the cheese is melted. Cut into eight slices.
  • Tip: To bake pork bacon, place slices side by side on a rack in a foil-lined shallow baking pan with sides. Bake for 18 to 21 minutes or until bacon is crisp-cooked. Drain well on paper towels.

Nutrition information

  • Serving size: 2 slices
  • Per serving: 276 calories; 8 g fat(4 g sat); 7 g fiber; 40 g carbohydrates; 14 g protein; 6 mcg folate; 12 mg cholesterol; 7 g sugars; 1,489 IU vitamin A; 19 mg vitamin C; 137 mg calcium; 0 mg iron; 551 mg sodium; 175 mg potassium
  • Nutrition Bonus: Vitamin C (32% daily value), Vitamin A (30% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 1½ medium-fat protein, 1 vegetable

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