Bison and Bacon Pizza
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Bison and Bacon Pizza

with Grape and Arugula-Spinach Salad

Craving a meal that is both stunning and satisfying? A savoury galette is the way to go! This rustic beauty is full of ground Bison, umami-packed mixed mushrooms, bacon, ooey gooey mozzarella cheese and garnished with sprinkling of sharp and tangy feta.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time45 minutes
Cooking Time10 minutes


serving amount

250 g

Lean Ground Bison

100 g

Bacon Strips

340 g

Pizza Dough

(Contains Wheat May contain Mustard, Sesame, Sulphites, Barley, Egg, Milk, Soy)

200 g

Mixed Mushrooms

170 g

Red Grapes

1 unit(s)

Yellow Onion

56 g

Arugula and Spinach Mix

1 unit(s)

Green Onion

¾ cup

Mozzarella Cheese, shredded

(Contains Milk)

28 g

Almonds, sliced

(Contains Almonds)

2 tbsp

Balsamic Glaze

(Contains Sulphites)

¼ cup

Feta Cheese, crumbled

(Contains Milk)


Nutrition Values

Calories1300 kcal
Fat66 g
Saturated Fat25 g
Carbohydrate114 g
Sugar28 g
Dietary Fiber9 g
Protein63 g
Cholesterol160 mg
Sodium1690 mg
Trans Fat1 g
Potassium1500 mg
Calcium600 mg
Iron10.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Parchment Paper
Baking Sheet
Large Bowl
Measuring Spoons
Large Non-Stick Pan


  • Sprinkle both sides of dough with flour.
  • Stretch into a rough oval shape on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets.)
  • Let dough rest in a warm place, 8-10 min.
  • While dough rests, arrange bacon strips in a single layer on another parchment-lined baking sheet.
  • Roast bacon in the bottom of the oven until crispy and cooked through, 8-12 min.**
  • When done, chop or crumble bacon into 1-inch pieces.

Check oven placement in development

  • Meanwhile, peel, then cut onion into 1/4-inch slices.
  • Thinly slice mushrooms.
  • Thinly slice green onions.
  • Halve grapes.
  • Whisk together 1/2 tbsp (1 tbsp) balsamic glaze and 1 tbsp (2 tbsp) oil in a large bowl. Season with salt and pepper.
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add almonds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
  • Transfer almonds to a plate.
  • Add 1/2 tbsp (1 tbsp) oil to the same pan, then onions, bison and mushrooms. Cook, breaking up bison into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Season with salt and pepper.

Check timing in dev

  • With floured hands, stretch dough again into a large oval shape. (NOTE: The dough should now hold its shape.)
  • Spread remaining balsamic glaze over dough.
  • Sprinkle with mozzarella cheese.
  • Top with bison mixture, bacon, then feta. Season with salt and pepper.
  • Bake pizza in the middle of the oven until golden-brown and crisp, 14-18 min. (NOTE: For 4 ppl, bake pizzas in the middle and top of the oven, rotating sheets halfway through.)
  • Add arugula-spinach mix and grapes to the bowl with dressing (from step 2). Toss to combine.
  • When pizza is done, let sit for 2-3 min. Cut pizza into slices, then sprinkle green onions over top. Divide pizza and salad between plates.
  • Top salad with almonds.