Pita Pear Pizzas

Written by  //  December 24, 2012  //  Caviar and Other Lesser Foods  //  No comments

Give your post-Christmas food coma the finger with this light (and fast! and easy! and pizza!) all-in-one meal.
Bacon & Other Bad Habits
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We’ll still have delicious pears for a few more months. Pears, like grapes, do best in wine country climates like the Pacific Northwest, where the combination of hot-cold and wet-dry work together to create supple sweet luscious fruits. Beyond being eaten plain—like an apple—pears work well in hearty salads, warmed as a compote, or baked and softened as a side or dessert. Or, in our case, on a pita bread pizza!

Make Your Own PizzaWhen my friend Cha-Cha and I get together it usually means business. But as two busy girls on the go, we were both exhausted from our respective workdays and wanted something healthy and filling to mow down as we sunk into the couch to become zombies in the warm glow of the television. Cue the pizza idea—and one that works well with kids or adults alike because of the versatility. When making a mini-pizza you can make it anything you want. I of course, had to make ours a little fancy…just like us.

Pear Pita Pizzas
–2 round whole wheat pitas3
–2 TBSP tomato paste
–1/4 cup grated cheese (mozzarella or a pizza/Italian blend)
–2 pieces of bacon
–sliced mushrooms
–1 pear, sliced or chopped into chunks
–fresh spinach leaves
–crushed red pepper
–2 TBSP feta crumbles
–balsamic vinegar
–olive oil
–black pepper
–crushed red pepper flakes

Place the pitas on a cookie sheet. Use a spoon to coat the top of each pita with the tomato paste. Feel free to season with oregano, pepper, or whatever your heart desires. Sprinkle with some of the grated cheese, but leave enough to put a little more on top.

4Chop the bacon into smaller bits and fry over medium heat (I use scissors to easily chop mine) to desired crispy-ness. Drain on paper towels and place on the pizza.

Add the sliced mushrooms and pear pieces, evenly distributing the ingredients both around the pizza and between the two pizzas. Top with some spinach, the remainder of the cheese, the feta crumbles, and a few healthy dashes of crushed red pepper flakes. Drizzle with olive oil and balsamic vinegar (just a little as it goes a long way), a few cranks of fresh black pepper and a dash of red pepper flakes.

Heat in the oven at 300 degrees for 10 minutes or until shredded cheese is melted and pizza and ingredients are warm throughout.

Time: 20 minutes
Serves: 2 pizzas
Calories: 477 per pizza

About the Author

Leah Charney, aka Belle von Bonaventure de Bacon, was born during a hurricane and has had a flair for the dramatic ever since. Part Southern belle, part glutton, her ability to attract odd suitors (like the man who took her to buy a gun rack on a first date) garnered her a dating column published monthly in the now defunct Boulder Women's Magazine. When she is not serving as Donnybrook's resident Cuisinier, she runs her own food site, Bacon & Other Bad Habits. Follow Leah on Twitter, Facebook, and Google+.

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