Canadian Bacon and Peach Pizza



This is a definite first trial version of a pizza that I’d like to perfect over time.  The taste is similar to a pineapple and Canadian bacon, but somewhat more of a sweet/salty combination.

Recipe:

Canadian Bacon and Peach Pizza
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 Can Pillsbury Artisan Dough
  • 1 TBSP Extra Virgin Olive Oil (EVOO)
  • ¼ cup of Mezzetta Authentic Pizza Sauce
  • 1 package Canadian Bacon
  • 1 TSP Garlic Powder
  • 1 Thinly sliced Peach
  • 1 Thinly sliced small tomato
  • ½ cup Asiago Cheese
  • 1 cup Mozzarella Cheese
  • ½ cup Cheddar Cheese
Instructions
  1. Roll out the dough onto your Big Green Egg Pizza Stone. I will interject here, saying the one big issue I’ve had is the pizza sticking badly to the stone. After much research, I’ve found the best advice is to sprinkle a little corn meal on the stone before slapping the dough onto the stone. Another word of advice is to pre-heat the stone on the Egg for about 30 minutes, prior to placing the dough onto the stone.
  2. Light the grill and bring heat up to 475°F
  3. Mix up about 1 tablespoon of EVOO with a teaspoon of garlic powder and spread that onto the rolled out pizza.
  4. Add sauce sparingly
  5. Add mozzarella, Asiago, and Cheddar Cheese.
  6. Top it off with sliced peaches, tomatoes and Canadian bacon.
  7. Place pizza on grill, close top and let it bake for 10-12 minutes
  8. I like my pizza to be crispy brown on the bottom, like it came from a brick oven and this one turned out great. My best judge of doneness is by peeking at the bottom crust.

On my next version, I plan to add basil and sliced red onions to the topping list.

prep peach and cb cooked peach and  CB

 

 

 

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