During the summer months, my sister-in-law and I spend a great deal of time in the kitchen coming up with new recipes that are always inspired by a place we’ve eaten. Some recreations are GREAT, some not so great. But we always have fun experimenting. This was one she came up with that was a hit!
1 Pizza crust (we use Gluten Free)
4 Oz Cream Cheese
Mexican Shredded cheese
Shredded Provolone
Bacon bits
Canadian Bacon
Parmesan
1/4 tsp of garlic salt
Add about a 1/2 tsp. of the juice from Jalapeno jar, 1/4 tsp of garlic salt and about 1/2 tsp of Parmesan cheese to the 4 oz. of cream cheese. Mix together. Spread over the top of pizza crust. I like to sprinkle a little more Parmesan over the cream cheese layer. Then add your Canadian Bacon, as many pickles as you like, you can also add Jalapenos if you like a little spice. Sprinkle bacon bits over the top then add Mexican shredded cheese and provolone shredded cheese. Enough to cover the top. Bake for about 14 min on 425 degrees.
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