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.
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.
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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.
