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 makeover 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 veggies tossed in a delish vinaigrette.
/ serving 4 people
/ serving 4 people
Red Bell Pepper
Mozzarella Cheese, shredded(ContainsMilk/Lait)
Tomato Pizza Sauce
White Wine Vinegar(ContainsSulphites/Sulfite)
Dijon Mustard(ContainsSulphites/Sulfite, Mustard/Moutarde)
Salt and Pepper*
Preheat the oven to 400°F (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 and cucumbers into 1/4-inch 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 the pan from the 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 mixture to a large parchment-lined plate and set aside to cool.
When the bacon is cool, add the pineapple to the plate and toss together. Over two baking sheets, arrange the pitas and spread each pita with the pizza sauce. Divide the bacon-pineapple mixture between the pitas, then sprinkle over the cheese. Bake in the centre of the oven, until the cheese melts, 5-6 min.
Meanwhile, in large bowl, whisk together the mustard, 1 tbsp vinegar, 1 tsp sugar and 2 tbsp oil. Season with salt and pepper. Toss in the peppers,cucumbers and spring mix.
Cut the pizzas into pieces and divide between plates. Serve the salad on the side and drizzle over any remaining dressing from the bowl.