Mini Maple-Bacon and Pineapple Pizzas
with Warm Bell Pepper and Carrot 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! 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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Tranches de bacon
2 cs
Sirop d'érable
454 g
Poivron rouge
113 g
Carotte
113 g
Oignon, haché
1 cc
Assaisonnement italien
113 g
Ananas
113 g
Mozzarella, râpée
(Contient Lait)
4 pièce(s)
Pain pita
(Contient Blé)
½ tasse(s)
Sauce tomate à pizza
2 cs
Vinaigre de vin rouge
(Contient Sulfites)
1 cs
Miel
1.5 cc
Moutarde de Dijon
(Contient Moutarde, Sulfites)
113 g
Mélange printanier
Pas inclus dans votre livraison
Huile*
Informations nutritionnelles
Ustensiles
Instructions
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.