Mini Pita Pizzas by Chef Benjamin LeBlanc-Bedouin

Serves 2


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1/2 package of Butterball Turkey Bacon and turkey pepperoni1 package of greek pita (6)’1 can of san marzano tomatoes1 sprig of fresh basil4 cups of shredded mozzarella cheese1 tsp of Salt


  1. Preheat oven to 350°F , and line a baking tray with parchment paper.

  2. Crush san marzano tomatoes with a hand blender (leaving some chunks) and mix with salt and basil. Slice Turkey bacon into ½ inch strips.
  3. Spread 5 tablespoons of sauce onto each pita, cover with shredded cheese and top with bacon and or pepperoni.
  4. Cook for 25 minutes, until cheese is melted, and bacon is golden brown.
  5. This recipe can be made ahead of time and refrigerated, and can be eaten cold, warm or hot!