Apple and Bacon Pita Pizza
Continued examination of the most recent Cooking Light issue led me to try this winner of a fast dinner. It's probably the fanciest feeling quick fix we've had in a long time. These seem impressive, but in reality, will take you 10 minutes (assuming you have the bacon cooked--I popped mine in the oven ahead of time). I think they'd be great small bites as an appetizer, and your options are endless with topping. The combo of bacon/apple/cheddar is classic and delicious, and the flavor of thyme and crunch of nuts puts this over the top. Use good quality pita (I bought the whole wheat variety in the Hy-Vee bakery) and you will be impressed.
Apple and Bacon Pita Pizzas
-adapted from Cooking Light, October 2014
-cooked bacon, about 1 slice per individual pita pizza. I cooked a 1/2 lb package and we ate off this for 2 nights. Would you allow me to insert some bacon commentary here? Thanks. Nitrate-free bacon is easy to come by these days, and even the big brands have the option. I personally think Applegate Farms has top-notch uncured bacon. The slices are thick and lean. They offer 3 kinds--turkey, Sunday morning bacon (traditional bacon) and Good Morning Bacon (which is made with a leaner pork shoulder and has very little fat--it's what I used for these pizza). I buy mine at Target, FYI. Moving on..
-whole wheat pitas (make sure it's pita, not flatbread--flatbread would be too thick, I think)
-olive oil
-roughly chopped nuts of your choice--I used pecans the first night because I had some toasted for the Brussels sprouts salad, walnuts for the second night.
-fresh or dried thyme for sprinkling
-Parmesan cheese
-sharp cheddar cheese (I grated mine off a brick of white cheddar)
-thinly sliced apples (I used honeycrisp here. Leave the peel on for a prettier presentation)
Turn on your broiler. Line a baking sheet with foil. Place your desired number of pita pizza (I could fit 5 on my sheet) on the sheet. Broil for 1 minute or until lightly golden. Remove from oven and flip over. Brush each pita lightly with olive oil. Top with cheddar, bacon, apples, and Parmesan. Sprinkle with nuts and some thyme. Return to the oven and broil for another 1-2 minutes, or until cheese is melted and the pita looks nice and toasty. Watch closely--those nuts will burn fast. The pecans burned on me the first night, darn it. I got it right with the walnuts, however! Let cool slightly and cut into 4 pieces.
