6 slices bacon, cut crosswise into ½-inch thick slices
3 cloves garlic, minced
2 medium avocados, pitted, peeled, and sliced crosswise
⅔ cup chopped fresh parsley
¼ teaspoon lime zest
2 tablespoons lime juice
½ cup shredded Parmesan
salt and pepper to taste
Cook the pasta according to the package directions. Drain and set aside, reserving ½ cup of the pasta water and the pot that was used to cook the pasta.
While the pasta is cooking, place the the bacon in a cold pan, then place over medium heat.
Cook until almost crisp, then add the garlic and cook for 1 minute more. Using a slotted spoon, transfer the bacon and garlic to the pot that was used to cook the pasta along with the avocados, parsley, lime zest and juice, Parmesan, the reserved pasta water, salt, and pepper.
Reduce the heat to medium-low and gently cook the pasta until all of the ingredients are warmed through, then serve.
Brush half of the vegetable oil on one side of the pitas and set aside.
Place a medium skillet over medium-high heat.
Add the remaining 1 tablespoon of oil followed by the mushrooms, salt, and pepper. Cook, stirring frequently, until the mushrooms begin to brown, about 7 minutes.
Add the spinach and garlic, then stir until the spinach has wilted, about 2 minutes more.
Transfer the spinach mixture to a plate.
Place a baking sheet in the oven to preheat. Place the pitas, oil side down, on a clean work surface and spread with an even amount of marinara sauce, followed by the Mozzarella, the spinach mixture, Parmesan, and finally the oregano.
Carefully place the pitas on the hot baking sheet and cook until the cheese has melted and browned, about 7 minutes.
Allow to cool slightly, then cut each pizza into 4 wedges and enjoy.