| Ingredient |
Quantity |
Method |
|
|
|
Cover the dough completely and slack in the refrigerator between 32° and 36°F prior to use. |
|
|
|
Cover the Canadian bacon completely and slack in the refrigerator between 32° and 36°F prior to use. |
|
|
|
Cut the bacon into a 1" dice. Cover completely and hold refrigerated at or below 40°F. |
|
|
|
To assemble each pizza: Slightly hand-toss the dough and brush evenly with ½ tablespoon of olive oil. Dock the dough to prevent bubbling and blistering. |
|
|
Parmesan cheese shredded
|
1 oz |
|
|
Pizza sauce commercially prepared
|
3 oz |
|
|
Sprinkle dough evenly with the shredded Parmesan cheese. Spread pizza sauce evenly over the dough. |
|
|
Pineapple fresh 1 One-Half chunks grilled
|
3-1/2 oz |
|
|
Roasted red peppers commercially prepared cut into strips
|
1 oz |
|
|
Provolone cheese shredded
|
1-1/4 oz |
|
|
Mozzarella cheese shredded
|
1-1/4 oz |
|
|
Top the dough with 9 slices of thawed Canadian bacon, 3½ ounces of grilled pineapple, 3 ½ ounce of Applewood smoked bacon, 1 ounce of roasted red pepper strips, and 1¼ ounces each of shredded provolone and mozzarella cheeses.
Bake on a parchment-lined sheet pan or mesh pizza screen in a 375°F preheated convection oven for 8 to 10 minutes or until golden and bubbly. |
|
|
Pickled jalapeño slices commercially prepared drained
|
1/2 oz |
|
|
Remove from the oven and cut into 8 slices. Garnish evenly with pickled jalapeños.
Makes one 10-inch pizza. |
|
Nutrition Facts
-
Serving Size:
(127.00g)
- Servings Per Container:
- Amount Per Serving
- Calories
250.00
Calories from Fat
90.00
% Daily Value*
-
15.00%
Total Fat
10.00g
-
25.00%
Saturated Fat
5.00g
-
Trans Fat
0.00g
-
8.00
%Cholesterol
25.00
mg
-
31.00
%Sodium
750.00
mg
-
8.00
%Total Carbohydrate
25.00
-
Vitamin C
20.00
%Vitamin A
8.00
%
Iron
10.00
%Calcium
25.00
%
* Percent daily values are based on a 2,000 calorie diet. Your daily values may
be higher or lower depending on your calorie needs.
Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and/or addition of ingredients, or use of a particular cooking technique.