HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMini Maple Bacon And Pineapple Pizzas
Mini Maple-Bacon and Pineapple Pizzas

Mini Maple-Bacon and Pineapple Pizzas

with Crunchy Veggie 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 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.


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

380 g

Red Bell Pepper

132 g

Mini Cucumber

113 g


113 g

Mozzarella Cheese, shredded


4 unit

Pita Bread


½ cup

Tomato Pizza Sauce

1 tbsp

White Wine Vinegar


1.25 tsp

Dijon Mustard

(ContainsSulphites, Mustard)

113 g

Spring Mix

Not included in your delivery

1 tsp



Salt and Pepper*



Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories492 kcal
Fat30 g
Saturated Fat12 g
Carbohydrate35 g
Sugar14 g
Dietary Fiber4 g
Protein19 g
Cholesterol61 mg
Sodium1078 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Baking Sheet
Large Bowl
Measuring Spoons
Instructionsarrow up iconarrow up icon
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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.