6 6-inch pitas
¾ cup pizza sauce
8 ounces pineapple chunks, drained
6 slices Canadian bacon, chopped
8 ounces Cabot Seriously Sharp Cheddar Cheese, grated (about 2 cups)
Red onion, chopped
Get the ingredients you need at a convenient nearby location.
PREHEAT oven to 425°F.
PLACE pitas on a large baking sheet and top each one with 2 tablespoons pizza sauce, pineapple chunks, Canadian bacon and cheese.
BAKE for 8-10 minutes until pita is crispy. Sprinkle with red onion.
CUT into wedges and serve.
_________________________________________
Also, try these tasty variations:
Mexican Pita Pizza:
Preheat oven to 425°F. Place 6 6-inch pitas on a baking sheet and top each one with 2 tablespoons enchilada sauce, drained black beans, and Cabot 4 Cheese Mexican Shredded Cheese. Bake 8-10 minutes and sprinkle with cilantro. Cut into wedges.
Tomato and Corn Pita Pizza:
Preheat oven to 425°F. Place 6 6-inch pitas on a baking sheet and top each one with 2 tablespoons white pizza sauce, thin tomato slices, whole kernal corn, Cabot Whole Milk Mozzarella Shredded Cheese. Bake 8-10 minutes and sprinkle with basil. Cut into wedges.
Breakfast Pita Pizza:
Preheat oven to 425°F. Place 6 6-inch pitas on a baking sheet and top each one with 2 tablespoons white pizza sauce, scrambled eggs, cooked crumbled bacon, and Cabot Vermont Sharp Shredded Cheese. Bake 8-10 minutes and sprinkle with chives. Cut into wedges.
There are no reviews yet. Be the first one to write one.