Mini BLT Pizzas

 

“I received free samples of Toufayan Pita mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Toufayan Bakeries and am eligible to win prizes associated with the contest. I was not compensated for my time.”

One of the perks about blogging is I get the opportunity to try out different products and participate in contests. This time, I had the opportunity to work with Toufayan Bakeries who carries a vast variety of products such as pita breads, pita chips, wraps, flat breads, bagels, croissants and more! I was sent 8 different flavors of pita bread and I though this recipe would work perfectly with the Classic White pita bread (the Whole Wheat would work great too). Pita bread is great because of its versatility and ability to create so many types of snacks/meals out of it! Also and most importantly, it has a great nutritional value added to them–each pita has 6 gram of protein in it and is only 150 calories.

For this creation, I was originally going to post a “BLT Sandwich” recipe using the pita bread as the “sandwich bread”. Then I wanted to add cheese to the recipe and realized a pizza was the way to go! I usually don’t like too many different toppings on my pizza—less is more to me. But not in this case. I love my bacon extra crispy so there is a ton of crunch and a lot of flavor in this. The bacon, cheese, tomato, lettuce and dressing make this combination come together and it’s pair perfectly!

Mini BLT Pizzas

Yield: 4 Servings

Mini BLT Pizzas

Pizza night just got a lot easier and delicious!

Ingredients

4 Toufayan’s Pita Bread’s (I used classic white)

½ cup tomato sauce (you may not use it all)

1/2 cup sharp cheddar cheese; shredded

4 slices of bacon

1 roma tomato; thinly sliced

4 cherry tomatoes; sliced in quarters (optional)

1 head of romaine lettuce; shredded

3 Tbsp. mayonnaise

½ tsp. olive oil

¼ tsp. garlic powder

Salt and pepper to taste

Instructions

  1. Preheat oven to 400 degrees F. Place pita breads on a lined baking sheet with foil.
  2. Place strips of bacon on a cold frying pan. Do not have them overlap too much. Cook bacon low and slow. Once you hear the bacon crackle and see fat release, flip bacon with tongs. Keep flipping bacon until evenly brown. Place cooked bacon on a cooling rack layered with paper towels (so access fat can be absorbed). When bacon is cooled, crumble into pieces.
  3. Add about 1 Tbsp. of tomato sauce on each pita bread. Swirl it around until covered, then sprinkle cheddar cheese and about 3 sliced of tomatoes. Place in oven and bake until cheese is melted for about 5-10 minutes.
  4. In the meantime, in a bowl toss the lettuce, mayonnaise, garlic powder, salt and pepper until well combined. Set in fridge until pizza is ready.
  5. Once cheese has melted, top the mini pizzas with bacon, lettuce and more tomatoes! Enjoy!!! I apologize in advanced if I got you hooked on this—you can always use turkey bacon for a healthier alternative.
http://kathrynskitchenblog.com/2017/03/mini-blt-pizzas/

This pizza has all the components of one of the most popular sandwiches around—even the mayo, and I even added some olive oil to the dressing to make it even more creamy. The mayo dressing really gives this recipe a richer taste that makes all your taste buds happy.

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Bacon Jalapeno Cheddar Cheese Ball

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Ingredients:
2 (8 ounce) packages cream cheese, softened
3 jalapeños, seeded and finely chopped, divided
1 cup shredded cheddar cheese
8 slices of bacon, cooked and chopped, divided (I used turkey bacon)
¼ cup green onions, chopped
1 tsp salt
1/2 tsp black pepper
1 tsp minced garlic
1 tsp Worcestershire sauce
1/2 tsp garlic powder
1 tsp onion powder

Steps:
1.In a medium sized bowl, stir together cream cheese, half of the jalapeños, shredded cheddar cheese, half of the bacon, green onions, salt, pepper, minced garlic,  garlic powder, onion powder, and Worcestershire sauce, until fully incorporated.
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2. On a large plate combine other half of the bacon and jalapeños.  Shape the cream cheese mixture into a ball and roll it onto the plate to coat well.

3.Cover with seran wrap and chill for an hour before serving. Store leftovers in the fridge for up to 3 days. Serve with your favorite crackers and/or pretzels! Deeeeelish!
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BLT Iceberg Wedge

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There is nothing better than a salad for dinner on hot summer nights…it may not exactly be summer yet but it sure feels like it lately! You can top these cool wedges with just about anything you desire. I love my salads with a little crunch to it so instead of using croutons, I used bacon because bacon sounded so much better!

Ingredients:
1 head of iceberg lettuce; washed and dried
4-6 Tbsp of your favorite blue cheese dressing
1/2 cup blue cheese crumbles
6 slices of cooked turkey bacon; chopped/crumbled into pieces
1/2 cup cherry tomatoes; chopped
1/2 cup cucumbers; chopped
1/2 cup shredded cheddar cheese

Steps:
1. Slice iceberg into 6 slices. In a small bowl, mix your favorite blue cheese dressing with blue cheese crumbles. Drizzle dressing on wedge and sprinkle your favorite goodies on top!
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Healthy Twice Baked Potatoes

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Yield: 8

Ingredients:

4 large russet potatoes
2 Tbsp extra virgin olive oil
1/2 cup plain Greek yogurt
1/2 cup low fat milk
2 cups broccoli
8 pieces of turkey bacon
1/2 cup reduced fat cheddar cheese
1 tsp salt
1/2 tsp pepper
1/4 cup chives (optional)

Steps:
1. Preheat oven to 400 degrees. Scrub the potatoes clean under running water. Poke potatoes all around with fork (so they don’t explode) and then bake potatoes for 1 hour and 20 minutes.

2. Boil broccoli in water with 1/2 teaspoon of salt for 8 minutes. Place 1 tablespoon of olive oil in frying pan and cool turkey bacon until crispy. Once broccoli is cooked, let cool then chop coarsely and set aside.

3. When potatoes are done, let cool for 30 minutes. When cool, cut potatoes in half lengthwise and scoop out the insides, leaving 1/4 inch of potato on skin.

4. Crumble 4 pieces of the turkey bacon and add to bowl with broccoli, potatoes, Greek yogurt, milk, olive oil, salt, pepper, and cheese. Spoon fillings into the potatoes and sprinkle with more cheese and crumble the other 4 pieces of bacon.

5. Heat oven to 350 degrees. Place potatoes on baking sheet and bake for 15 or 20 more minutes.