Struggling to fit both burger night and pizza night into your weekly dinnertime rotation? We’ve got a solution: put some tasty burger toppings on flatbread crusts and watch worlds collide! Winner, Winner Pizza dinner.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Cheddar Cheese, shredded(ContainsMilk/Lait)
Dill Pickle, sliced
Mayonnaise(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)
Before starting, preheat your broiler to high and wash and dry all produce. Finely chop the pickles, reserving pickle juice. Cut tomato into 1/4-inch pieces. Thinly slice bacon into 1/4-inch thick strips. Whisk together mayo and pickle juice in a large bowl. Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add bacon. Cook, stirring occasionally, until crispy, 4-6 min. Remove pan from the heat. Using a slotted spoon, transfer bacon to paper towel-lined plate. Set aside. Carefully wipe the pan clean.
Re-heat the same large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef, onions and garlic salt. Season with pepper. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.
While beef cooks, arrange pitas on a baking sheet. Broil in middle of oven, until golden-brown, 1-2 min. (TIP: Keep your eye on the pitas so they don't burn!) (NOTE: use 2 baking sheets for 4ppl and toast in batches)
Sprinkle half the cheese over pitas. Top with beef, then sprinkle over tomatoes and remaining cheese. Broil assembled pizzas, in middle of oven, until cheese melts, 3-4 min. (NOTE: for 4 ppl, broil in batches.)
Add the spinach and arugula mix to the mayo dressing in the large bowl. Toss to coat. Top the pizzas with pickles and bacon. Top with the dressed greens or serve on the side.