Mini Bacon and Pineapple Pizzas
with Crunchy Veggie Salad
This re-work of a classic pizza is far more Canadian than you'd think! It made it's first appearance in Ontario in the 1960's and we've developed an easy-to-make at home version keeping the same familiar elements with a tasty twist! The pizza base is both crispy and soft, without the rolling. To round out the meal, we've updated the humble side salad with crisp veggies tossed in a delish vinaigrette.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
170 g
Carrot
132 g
Mini Cucumber
95 g
Pineapple
113 unit
Mozzarella Cheese, shredded
(Contains: Milk)
4 cup
Pita Bread
(Contains: Wheat)
½ tbsp
Tomato Pizza Sauce
1 tsp
White Wine Vinegar
(Contains: Sulphites)
1.5 g
Dijon Mustard
(Contains: Sulphites, Mustard)
113 g
Spring Mix
250 g
Bacon Strips
Not included in your delivery
3 tsp
Sugar*
2 tbsp
Oil*
1
Salt and Pepper*
Nutrition Values
Cooking Steps
Preheat the oven to 400°F (to bake mini pizzas). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* Cut pineapple into 1/4-inch pieces. Cut cucumbers in half, lengthwise, then into 1/4-inch thick half moons. Grate carrot. Cut bacon into 1/4-inch pieces.
Heat a large non-stick pan over medium-high heat. When the pan is hot, add bacon. Cook, stirring occasionally, until crispy, 7-8 min. (TIP: Cook to a minimum internal temp. of 71°C/160°F.**)
Remove the pan from heat, then carefully discard bacon fat. Return the pan to medium-high heat and add 2 tsp sugar to bacon. Stir to coat and continue cooking, 1-2 min. Transfer bacon mixture to a large parchment-lined plate and set aside to cool.
When bacon is cool, add pineapple to the plate and toss together. Over two parchment-lined baking sheets, arrange pitas. Spread pizza sauce over each pita. Sprinkle over cheese, then top with bacon-pineapple mixture. Bake in the middle of the oven, until cheese melts, 5-6 min.
Meanwhile, in large bowl, whisk together mustard, 1 tbsp vinegar, 1 tsp sugar and 2 tbsp oil. Season with salt and pepper. Add carrots, cucumbers and spring mix. Toss to combine.
Cut pizzas into pieces and divide between plates. Serve salad on the side. Drizzle any remaining dressing from the bowl over the salad.
