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Chicago Stuffed Hawaiian Pizza

Chicago Style Stuffed Pizza

2 Deli Fresh Pizza Doughs Toppings: • ¼ lb. Canadian Bacon • Thin Sliced & Diced fresh Pineapple • 2 cups Shredded Mozzerella Cheese • Your favorite Pizza sauce – sauce-paste texture works best Directions • On a lightly floured surface, roll out larger portion to a 12-inch circle. Press onto the bottom and up the sides of a Greased 10-inch Ovenproof IRON SKILLET PAN (Lodge Logic $12) • • • In a Large SKILLET, sauté Canadian Bacon over medium heat until starting to brown and season the pan. Add Pineapple; toss and cook until warm. Stir in the 2 cups mozzarella cheese. Spread over crust. • • On a lightly floured surface, roll remaining dough into an 11-in. circle. Place over pizza; seal edges. Cut four slits in top. Bake at 375° for 30-35 minutes or until crust is golden brown. Top with pizza sauce. Optional: MIX 1 TBSP olive oil, 1 Tsp minced garlic. Sprinkle on top of sauce with grated Parmesan cheese.

Date Posted: Apr. 8, 2011

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Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA
Living In: Marietta, Georgia, USA

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