Classic Canadian Pizza
Classic Canadian Pizza is a true gem. It’s a sweet-savory pizza featuring bacon, ham and sautéed mushrooms and taken to a new level when it’s drizzled with a unique maple syrup-chile mixture.
As a person born in Canada (but I left a long, long time ago), I honestly don’t remember sweet-savory pizzas, but I vividly remember drizzling my ham & cheese crêpes with maple syrup. So there you have it. There must be something to it.
This pizza is the pinnacle when combining sweet and savory tastes. It is also a simple main course! If you use store-bought pizza dough (and why wouldn’t you? They are so good!), you could cut out a ton of time!
Enjoy this lovely pizza from our neighbors to the North!
We begin by heating the oven really hot. You don’t have to use a pizza stone, but if you have one, place it in the oven before you preheat the oven.
Make the Maple Chili Drizzle by placing the maple syrup and chili flakes in a small saucepan and heating just to boiling. Set aside at room temperature.
Add the mushrooms to a small skillet and cook until golden. Remove from the skillet to a small bowl.
In the same skillet, add the diced bacon and cook until the fat is rendered and the bacon is just starting to brown. Add the diced ham and cook briefly. Remove from the heat.
Press the pizza dough into a circle on a corn-meal dusted parchment sheet. The pizza dough will try to retract; just keep working it until you have a 10-12 inch circle.
Spread the pizza sauce over the dough, then top with the mozzarella cheese, followed by the mushrooms, cooked bacon and ham.
Trim the parchment close to the shape of the dough and slide the pizza onto the hot stone or baking sheet. I used a pizza peel to transfer it onto my stone. Be careful because the stone is very, very hot!
Bake for 10 minutes or until golden. Remove from the oven and drizzle some of the maple chili glaze over.
Cut the pizza into slices and serve with the remaining maple chili drizzle on the side. Cheers!
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Classic Canadian Pizza
Makes: 8 slices
Prep Time: 15 minutes
Bake Time: 10 minutes
Total Time: 25 minutes
Ingredients
For the Maple Chili Drizzle:
- 1/4 cup maple syrup
- 1/2 tsp chili flakes
For the Pizza:
- 8-10 oz pizza dough, at room tmperature (see Chef”s Notes)
- 8 ounces cremini mushrooms, sliced
- 2-3 slices bacon, cut into 1/2-inch dice, preferably thick-sliced
- 1/2 cup ham, cut into 1/2-inch dice, (see Chef’s Notes)
- 1/3 cup pizza sauce
- 2 cups mozzarella, shredded
Instructions
Preheat oven to 550°F or as high as you oven will go. If using a pizza stone, place the pizza stone into the cold oven before preheating.
For the Maple Chili Drizzle, add the maple syrup and chili flakes to a small saucepan or a microwave-safe bowl. Heat until just boiling on the stovetop or in the microwave. Set aside at room temperature.
Add the sliced mushrooms to a non-stick skillet and cook over medium heat until cooked and golden. Remove from the skillet to a small bowl and set aside.
In the same skillet, add the diced bacon and cook over medium heat until the fat has rendered off and the bacon is just starting to color in spots. Add the diced ham and cook with the bacon briefly. Remove from the heat and set aside.
If you don’t have a pizza stone, you can use a baking sheet. Place the parchment on a baking sheet to form and top the pizza.
Sprinkle a little cornmeal or flour on a large piece of parchment paper. Press the pizza dough into a 10 or 12-inch circle. Spread with pizza sauce, then scatter the shredded mozzarella evenly over the top. Scatter the cooked mushrooms onto the pizza, then the cooked bacon and ham.
Trim the parchment paper closer to the pizza, then use a pizza peel to transfer the pizza to a hot pizza stone. Bake for 8-10 minutes, or until golden.
Remove from the oven and drizzle some of the maple chili glaze overtop of the pizza. Cut into slices and serve with the remaining maple chili glaze.
Chef’s Notes:
You can use any pizza dough, either homemade or store-bought. The dough amount specified will make one 12-inch pizza. Double or triple as needed.
For the ham, you can dice up a ham steak or use leftover cooked ham. If neither of those is available, go with thick-sliced deli ham.
Recipe by Seasons & Suppers
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