Good morning everyone! I hope that your day goes well. I am headed off to the Dentist this morning, so I am trying to post this recipe now before I go.
I really like pizza, but as I have never tried a Canadian Bacon Pineapple pizza, I thought that I would try to make one up. As unusual as it is for me, I have to say it’s not too bad.
I will say that the next one that I make, will not have alfredo sauce on it as that made it a little too rich in taste for me. These are my ingredients that I used.
Pizza dough for one pizza.
1 package of Canadian Bacon. 8 ounces of shredded cheese – mixed cheddar and motzarella.
2 TBSP melted butter and sprinkle of parmesean for the top rim on the crust. 1 TBSP of cornmeal for the bottom of crust.
Sauteed onion and red bell pepper Pineapple tidbits drained of juice.
I took my pizza dough out of the freezer that morning and at lunchtime, I pre-heated my oven to 200 degrees and turned the oven off.
I used olive oil on my hands to handle the dough an d added a tiny bit of oil to the glass pie dish that I was using. I flipped the dough over and over to oil and then removed the dough for a minute to throw in the cornmeal on the bottom of the dish. Then I placed the dough ball back in the dish and covered with syran wrap and put it in the oven for an hour.
After the hour was up I took the dough out of the oven and set the oven temperature to 400 degrees.
I used my hands to push the dough up around all the sides and the bottom of the dish. Then I baked the crust for 20 minutes until light brown. Take it out of the oven and assemble your items now.
I layered shredded cheeses and Canadian bacon with about 1/3 cup of garlic alfredo sauce, which is very salty. And I used pineapple in the layers and used onions and bell pepper with more pineapple on the top.
I brushed the melted butter on the rim of the crust and added parmesan to the crust. Then I baked it for 20 minutes at 400 degrees. It was good but too rich and cheesy with the Alfredo sauce so next time I will leave it out. Also, know that alfredo and parmesean are both salty and so is Canadian Bacon.
Thanks for your visit today and come back again if you wish. I will post again on Saturday-Tuesday and Thursday. Share with good people if you wish. Thank You again. Connie B. #CONNIEBRECIPESWISDOMFORPENNIES