"Pecan Smoked Canadian Bacon and Pineapple"

I'm becoming convinced that home-made pizza is far superior to any pizza not made at home.

This recipe came from Pillsbury. It calls for using their Pillsbury refrigerated classic pizza crust, but I used the bulk pizza dough I purchased from a local grocer. It is much better, and is a cinch to prepare as it has nothing but flour, yeast and water as ingredients as opposed to all those "other things" you find in packaged foods.


Ingredients:

• 3 1/2 C all purpose flour, or pizza flour
• 2 1/4 tsps dry yeast
• 1 C water
• 1 can pineapple shunks in unsweetened jujice, well drained on paper towels.
• Canadian bacon, or pepperoni - enough to cover the pizza.
• 1/2 C thinly sliced red onion
• 1/2 C chopped green bell pepper
• 1/2 C shredded Cheddar cheese (2oz)
• 1/2 C shredded mozzerella

Directions:

One hour prior to cooking the pizza, mix the flour, yeast and water. Let sit for an hour, then remove approximately 1/3rd of the dough ball prior to spreading it on either a cookie sheet, or in our case, a baker's stone. We could cut the recipe, but it much easier not to and then to remove this third. It makes good "elephant ears," for a dessert.

Heat the oven, or smoker, to 425 degrees. I used Pecan pellets for the smoke.

Spray the stone with Pam, and spread the dough to the edges. I like to turn the edges up in order to hold whatever melted cheese that may accumulate.

Top the dough with provolone cheese, cutting to fit. Arrange Canadian bacon or pepperoni, pineapple, onion and bell pepper over provolone cheese to within 1/2 inch of edges. Sprinkle with Cheddar cheese, then mozzerella.

Bake for 16 to 20 minutes, or until the crust turns a deep golden brown.

Cut into 8 servings and serve.