Pita Pizza Recipes – 4 Ways

Ingredients

6 6-inch pitas
¾ cup pizza sauce
8 ounces pineapple chunks, drained
6 slices Canadian bacon, chopped
8 ounces Cabot Smoky Bacon Cheddar Cheese, grated (about 2 cups)
Red onion, chopped

Directions

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.
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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.