Bacon-Blackberry Pita Pizza with Basil, Tomato & Peach Salad

Directions

1. Preheat the oven to 450°F and heat a skillet over medium-high heat.
2. Dice the bacon and cook in the hot skillet until crispy, about 4–5 minutes; transfer the bacon to a paper towel–lined plate, keeping the fat in the pan.
3. In a small bowl, mash the blackberries with pepper and garlic powder until saucy; set aside.
4. Coarsely grate the mozzarella cheese.
5. Set the pitas on a baking sheet. Spread the blackberry mixture over each pita, leaving a ½-inch border, then top with the grated cheese and the crispy bacon.
6. Bake 6–8 minutes, or until the pitas are crisp and the cheese is melted.
7. Minify the shallot, then whisk it with extra virgin olive oil, white wine vinegar, honey, salt, and pepper to make the dressing.
8. Halve the tomatoes and cut them into ½-inch wedges; add to the bowl with the dressing.
9. Quarter the peach lengthwise, twist to separate the quarters, remove pits, and slice into ½-inch wedges; add to the bowl.
10. Tear basil leaves into ribbons, add to the bowl, and toss the salad, reserving a small handful for topping the pizzas.
11. When the pizzas come out, sprinkle with the reserved basil and cut into wedges.
12. Divide the pizzas and salad between plates and serve.