Another healthy pizza option today. We’ve really been loving making pizzas using pita bread. It’s quick, doesn’t weigh you down, but still gives you that pizza satisfaction.
This is basically a toasted pita topped with thick cut bacon (we use venison bacon) and covered with cheese and a pico mix of tomatoes, onions, cilantro, corn and more. Such a refreshing warm weather meal.
I love the salty bite of feta cheese but if you don’t care for it you could certainly sub out whatever cheese you like or leave off cheese completely. If you don’t like cheese I don’t know if I like you. Just kidding!
BLT Pizza with Corn and Feta, inspired by How Sweet Eats, serves two generously
3 premade or homemade pitas
8 slices thick-cut venison bacon, cooked and torn into pieces (could sub regular or turkey bacon here)
1/3 cup shredded mozzarella cheese
2-3 ounces feta cheese, crumbled
2 garlic cloves, minced
2 Roma tomatoes, diced
1/4 red pepper, diced
Fresh or pickled jalapenos, diced (to taste, I used about 8 rings)
1/3 cup cilantro, cut
1/3 of a red onion, diced
1/4 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 ear grilled corn (could sub canned or frozen, thawed corn)
To garnish: green onion, more cilantro and hummus
Preheat oven to 400 degrees. Bake the pitas for about 5 minutes to crisp up until they are slightly browned. You want them sturdy enough to hold the toppings.
Add together garlic, tomatoes, red pepper, jalapenos, cilantro, red onion, olive oil, salt and pepper and corn in a bowl and combine.
Remove pitas from oven and top with mozzarella cheese, cut up bacon and feta. Place back in the oven for another 5 minutes or so until the cheese melts. Remove from oven and top with the veggie mixture. Add any garnishes you wish. Devour.
You barley need any baking time and this could be made on the grill if you don’t want to turn your oven on.
I love all the fresh colors. Summer is just the best.
I must admit, it was a bit messy to eat. Just use your hands, man! Enjoy.