Canadian Bacon and Pineapple Pizza

  • Prep 30 min
  • Total 30 min
  • Ingredients 7
  • Servings 8

Ingredients

1
can (13.8 oz) Pillsbury™ refrigerated classic pizza crust or 1 can (11 oz) Pillsbury™ refrigerated thin pizza crust
1
package (6 oz) sliced provolone cheese
1
package (5 to 6 oz) sliced Canadian bacon
1
can (8 oz) pineapple chunks in unsweetened juice, well drained on paper towels
1/2
cup thinly sliced red onion
1/2
cup chopped green bell pepper
1/2
cup shredded Cheddar cheese (2 oz)

Steps

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  • 1
    If using classic crust: Heat oven to 425°F. Spray or grease 12-inch pizza pan or 13x9-inch pan. Unroll dough in pan. Starting at center, press dough to edge of pan. If using thin crust: Heat oven to 400°F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet; starting at center, press out dough into 15x10-inch rectangle.
  • 2
    Top dough with 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 cheese.
  • 3
    Bake classic crust 16 to 20 minutes, thin crust 10 to 14 minutes, or until crust is deep golden brown. Cut into 8 servings.

Notes









Tips

Expert Tips

  • Tip if using classic crust: For a crispier crust, prebake crust 6 to 8 minutes or until crust is set and dry, then add toppings; bake pizza 12 to 16 minutes.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
270
Calories from Fat
100
% Daily Value
Total Fat
11g
17%
Saturated Fat
6g
30%
Trans Fat
0g
Cholesterol
30mg
10%
Sodium
810mg
34%
Potassium
200mg
6%
Total Carbohydrate
30g
10%
Dietary Fiber
0g
0%
Sugars
9g
Protein
14g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
8%
8%
Calcium
20%
20%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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