Pita Pizza Recipes – 4 Ways

servings: 6

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Ingredients

6 6-inch pitas
¾ cup pizza sauce
8 ounces pineapple chunks, drained
6 slices Canadian bacon, chopped
8 ounces Cabot Seriously Sharp Cheddar, 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.

Tags:Entrees, Recipe, Appetizers, Fall, Kid Freindly, Game Day

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Recipe Note

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.

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.