This re-work of a classic pizza is far more Canadian than you'd think; it made its first appearance in Ontario in the 1960s. and We've developed an easy-to-make-at-home version keeping the same familiar elements with a tasty twist!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Mozzarella Cheese, shredded(ContainsMilk/Lait)
Tomato Sauce Base
White Wine Vinegar(ContainsSulphites/Sulfite)
Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat a large non-stick pan over medium-high heat. While the pan heats, line a plate with paper towels. Set aside. Cut bacon crosswise into 1/4-inch strips. (TIP: Use kitchen shears to cut bacon with ease!)When the pan is hot, add bacon. Cook, stirring occasionally, until crispy, 5-7 min.**Remove the pan from heat. Using a slotted spoon, transfer bacon to the paper towel-lined plate.
Meanwhile, cut pineapple into 1/4-inch pieces on a separate cutting board. Halve tomatoes. Add tomato sauce base and half the garlic salt to a small bowl. Season with pepper, then stir to combine.
Arrange flatbreads on an unlined baking sheet. (NOTE: For 4 ppl, use two baking sheets, with two flatbreads per sheet.)Spread pizza sauce evenly over flatbreads. Sprinkle with cheese, then top with bacon and pineapple.
Bake pizzas in the middle of the oven until cheese melts and bottoms of flatbreads are crisp, 6-9 min. (NOTE: For 4 ppl, bake in the top and middle of the oven, rotating sheets halfway through.)
Meanwhile, add vinegar, Dijon, remaining garlic salt, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with pepper, then whisk to combine. Add tomatoes and spring mix, then toss to combine.
Cut pizzas into wedges. Divide pizzas and salad between plates.