Canadian Bacon and Pineapple Pizza
Of course you can top this pizza with the usual red sauce. But the slightly sweet Mustard Cream Sauce makes a nice complement to the smoky bacon and sweet-tart pineapple.
Makes two 12-inch pizzas
- ½ recipe Classic Crust dough or Bread Machine Crust dough
- 2 tablespoons cornmeal or 1 tablespoon olive oil
- 2 cups Mustard Cream Sauce
- 1 tablespoon honey
- 2 cups shredded Emmentaler cheese
- 2 cups shredded mozzarella cheese
- 8 ounces Canadian bacon slices, quartered
- 1 cup diced green bell pepper
- 1½ cups quartered pineapple slices
- ½ cup diced red onion
- ¼ cup minced parsley
Roll or press pizza dough into two 12-inch circles, slightly thicker at the edges than in the center. If using pizza pans, sprinkle the bottom with cornmeal or coat with olive oil and place dough in pan. If using a pizza stone, sprinkle with cornmeal and place stone in oven. Preheat oven to 400°.
In a bowl, whisk together mustard cream sauce and honey. Spread half the sauce in the center of each pizza, leaving one inch around the edges bare.
Sprinkle 1 cup Emmentaler over the sauce on each pizza. Distribute 1 cup mozzarella evenly over each pizza, leaving edges bare.
Dot each pizza with half the Canadian bacon, followed by half the bell pepper and half the pineapple. Sprinkle onion and parsley over each pizza.
If baking on a hot stone or tiles, use a well-floured pizza peel to carefully lift one pizza from preparation surface and place on stone. If using pizza pans, place first pizza in the center of the oven. Bake for 15 to 20 minutes or until the crust is lightly browned and toppings are bubbly.
Remove pizza from oven carefully (use peel if baking with a stone). Set aside to rest briefly before slicing. Repeat baking process with second pie.