I have mentioned before that Eric and I do pizza night on a pretty regular basis (probably more than I would actually like to admit). Normally if we order pizza out it is a pepperoni and bacon pizza for Eric and a canadian bacon and pineapple for me. Not that either of us eats an entire pizza ourselves but we each have our favorites, and yes, we do share with each other! : ) So of course WE were happy to see that August’s Pillsbury calendar recipe was pizza. I was even more excited to see that it was MY pizza of choice Pineapple and Canadian bacon but with a more ‘grown up’ twist.
This pizza totally more than satisfied Eric and mine’s pizza craving the other night. And even though canadian bacon and pineapple is not Eric’s top choice for pizza he was raving about the addition of red onions and green bell peppers to this more ‘grown up’ version. It was so easy to make and feed booth of us 2 nights in a row.
Notes: The original recipe did not use any sauce but I love a good saucy pizza so I added some. Also the original recipe called for just the provolone cheese and cheddar cheese. However I reduced the cheddar and provolone cheeses a bit and added a little mozzarella too. I went ahead and used a premade pizza crust this time because we were WAY to hungry the night I decided to make this to wait for dough to rise but I would like to make it again in the future and use a homemade crust.
Canadian Bacon and Pineapple Pizza
Prep Time: 15 minutes Cook Time: 16-20 minutes Serves 4
1 can (13.8 oz) refrigerated classic pizza crust
1/4 cup tomato sauce
6 slices provolone cheese
1 package (5 to 6 oz) sliced Canadian bacon
1 can (8 oz) pineapple chunks in unsweetened juice, well drained
1/2 cup thinly sliced red onion
1/2 cup chopped green bell pepper
1/2 cup shredded cheddar cheese
1/2 cup mozzarella cheese
Heat oven to 425°F. Spray or grease 12-inch pizza pan or 13×9-inch pan. Unroll dough in pan. Starting at center, press dough to edge of pan.
Top dough with sauce and then provolone cheese, cutting to fit. Arrange Canadian bacon, pineapple, onion and bell pepper over provolone cheese to within 1/2 inch of edges. Sprinkle with cheddar and mozzerella cheese.
Bake classic crust 16 to 20 minutes, or until crust is deep golden brown. Cut into 8 servings.
adapted from pillsbury.com