Entre les burgers et la pizza, votre cœur balance? Nous avons la solution : fusionnez vos deux envies avec notre pizza agrémentée des classiques garnitures à burger! Notre recette fera des heureux autour de la table, pas de doute!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
250 g
Bœuf haché
4 pièce(s)
Pain pita
(Contient Blé)
½ tasse(s)
Fromage cheddar, râpé
(Contient Lait)
90 ml
Cornichon à l'aneth, en tranches
56 g
Laitue romaine, hachée
56 g
Oignon, haché
2 cs
Mayonnaise
(Contient Oeuf, Sulfites, Moutarde)
100 g
Tranches de bacon
80 g
Tomato
1.5 cc
Sel d'ail
½ cs
Huile*
Arrive bientôt!
Heat a large non-stick pan over medium-high heat. When hot, add bacon. Cook, stirring occasionally, until crispy, 4-6 min. Remove pan from the heat. Using a slotted spoon, transfer bacon to paper towel-lined plate. Set aside. Carefully wipe the pan clean.
Re-heat the same large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef, onions and garlic salt. Season with pepper. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.
While beef cooks, arrange pitas on a baking sheet. Broil in middle of oven, until golden-brown, 1-2 min. (TIP: Keep your eye on the pitas so they don't burn!) (NOTE: use 2 baking sheets for 4ppl and toast in batches)
Sprinkle half the cheese over pitas. Top with beef, then sprinkle over tomatoes and remaining cheese. Broil assembled pizzas, in middle of oven, until cheese melts, 3-4 min. (NOTE: for 4 ppl, broil in batches.)
Add the spinach and arugula mix to the mayo dressing in the large bowl. Toss to coat. Top the pizzas with pickles and bacon. Top with the dressed greens or serve on the side.