Bacon & Pineapple Pizza
- 3 oz. Fischer's Bacon, chopped
- 1 large pizza dough
- 1/2 cup pizza sauce
- 4 oz. shredded Monterrey Jack cheese
- 1 (8 oz.) can pineapple chunks in juice
- 1 small red onion, thinly sliced
- basil, for garnish
Cook bacon in a large skillet over medium heat until crisp and brown on the edges, but still slightly soft in the center (about 5 minutes). The bacon will finish cooking on the pizza. Transfer the bacon to a paper towel lined plate. Drain the pineapple.
Preheat the oven to 450ºF. Stretch the pizza dough to fit a 14-inch pizza pan. Spread the sauce over the surface of the dough. Sprinkle the shredded Monterrey Jack cheese over the sauce. Finally, top the pizza with the cooked bacon, pineapple pieces and red onion.
Bake the pizza for about 15 minutes, or until the crust is golden brown and the cheese is bubbly on top. After removing the pizza from the oven, top with fresh basil. Cut into eight pieces, then serve.