Mini Maple-Bacon and Pineapple Pizzas

Mini Maple-Bacon and Pineapple Pizzas

with Warm Bell Pepper and Carrot Salad

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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! Bacon gets a make-over with a sticky sweet coating of maple syrup and 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-roasted veggies tossed in a delish vinaigrette.


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

Preparation Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

250 g

Bacon Strips

2 tbsp

Maple Syrup

454 g

Red Bell Pepper

113 g


113 g

Onion, chopped

1 tsp

Italian Seasoning

113 g

Pineapple, spears

113 g

Mozzarella Cheese, shredded


4 unit

Pita Bread


½ cup

Tomato Pizza Sauce

2 tbsp

Red Wine Vinegar


1 tbsp


1.5 tsp

Dijon Mustard

(ContainsSulphites/Sulfite, Mustard/Moutarde)

113 g

Spring Mix

Not included in your delivery


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2590 kJ
Calories619 kcal
Fat41 g
Saturated Fat15 g
Carbohydrate43 g
Sugar19 g
Dietary Fiber5 g
Protein19 g
Cholesterol66 mg
Sodium1076 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Baking Sheet
Large Bowl
Instructionsarrow up iconarrow up icon
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Preheat the oven to 400°F (to roast the veggies and bake the pizza ). Start prepping when the oven comes up to temperature!


Wash and dry all produce.* Cut the pineapple into 1/4-inch pieces. Core, then cut the bell peppers into thin strips. Cut the bacon into 1/4-inch pieces. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the bacon. Cook, stirring occasionally, until crispy, 7-8 min.


Remove pan from heat, then carefully discard the bacon fat. Return the pan to the heat and add the maple syrup to the bacon. Stir to coat and continue cooking, 1-2 min. Transfer the bacon to a large parchment-lined plate. Set aside. Carefully wipe the pan clean.


Heat the same pan over medium-high heat. Add a drizzle of oil, then the bell peppers, carrots, onions and Italian seasoning. Season with salt and pepper. Cook until golden-brown and the bell peppers are tender-crisp, 10-12 min.


When the bacon is cool, add the pineapple to the plate and toss together. Arrange the pitas on a baking sheet and spread each pita with the pizza sauce. Divide the bacon-pineapple mixture between the pitas, then sprinkle over the mozzarella. Bake in the centre of the oven, until the cheese melts, 5-6 min.


Meanwhile, in a large bowl, whisk together the vinegar, honey, mustard and a drizzle of oil. Season with salt and pepper. Add the veggies and spring mix. Toss together.


Cut the pitas into pieces and divide between plates. Serve the warm pepper salad on the side.