Recipe image

Ingredients

NameAmount (Metric / US)
PITAS2
BACON4 slice
GRANNY SMITH APPLE1
ONION0.50
GARLIC4 cloves
CHEDDAR CHEESE84.75 g / 0.75 cups
DEMERARA SUGAR50 g / 0.25 cups
CINNAMON0.50 tsps
GROUND GINGER0.25 tsps
SALT1 tsp
CRUSHED CHILI PEPPER FLAKES0.75 tsps
OLIVE OIL2 Tbsps
BUTTER1 Tbsp
OF1 cloves

Pita Pizzas with Sautéed Apples and Bacon

Pita Pizzas with Sautéed Apples and Bacon requires around 45 minutes from start to finish. One portion of this dish contains approximately 21g of protein, 41g of fat, and a total of 746 calories. For $2.17 per serving, you get a main course that serves 2. Head to the store and pick up garlic, bacon, cheddar cheese, and a few other things to make it today. This recipe is liked by 1 foodies and cooks. It is brought to you by Foodista. Overall, this recipe earns a rather bad spoonacular score of 35%. Try Apple and Bacon Pita Pizzas, Chicken Bacon Ranch Pita Pizzas, and Pita Pizzas with Kale Pesto, Tomatoes, and Bacon for similar recipes.

Instructions

Preheat oven to 400 Place the onion and apple in a large bowl. Add sugar, cinnamon, cloves, ginger, chili pepper flakes, salt and 2 cloves of garlic. Toss to coat. Melt butter and 1 tbsp olive oil in a large skillet over medium high heat. Add apple and onion mixture and saut until the apples are tender. About five minutes. Remove from heat and set aside. Brush the pitas with the rest of the olive oil and sprinkle with the remainder of the garlic. Top pitas with apples and onions and sprinkle with cheese and bacon. Bake in the oven for five minutes then turn the oven to broil (keeping a close eye on them) for 1-2 minutes. Slice into quarters and serve.

Pizza works really well with Wine, Alcoholic Drink, and White Wine. The best wine for pizza depends on the toppings! Red sauce pizza will call for a red wine with some acidity, such as a barberan or sangiovese. Add pepperoni or sausage and you can go bolder with a syrah. The La Marca with a 5 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.

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