Summer lunch series - Part 2 - Margarita supreme pizza

Margarita Supreme Pizza
 
I love to make Pizza’s in our old Antique Oven at work.  I think this is my co-worker’s favorite lunch.   This particular recipe gives you pizza and salad all in one.   It was amazing!   Enjoy!
  
Ingredients:
 
Pizza Crust – Thin & Crispy – (I use the Market Fresh Brand found at Target)
Fresh Organic Baby Spinach
Roma Tomatoes
Kraft Shredded Parmesan Cheese
Kraft Shredded Mozzarella Cheese
Canadian Bacon
Pre-Cooked Oscar Meyer Bacon
Bertolli Basil & Olive Oil Spaghetti Sauce
Lowry’s Garlic Pepper
Black Pepper
Salt
 
 
Pre-Season the Roma Tomatoes and set aside
Slice the Roma Tomatoes and top with 6-7 sprinkles of the Lowry’s Garlic Pepper
Top with 3-4 Sprinkles Black Pepper
Salt lightly
Top with Shredded Parmesan Cheese – 2-3 pinches
  
To Make:
 
Preheat Oven to 400 Degrees
 
On Pizza Pan or large Cookie Sheet:
 
Lay Pizza Crust – Thin & Crispy flat on pan
Top With 3 Tablespoons of the Bertolli Basil & Olive Oil Spaghetti Sauce and Spread around Crust  --(You want a light sauce, not a heavy sauce)
Sprinkle a Palm Full of the Kraft Shredded Mozzarella Cheese on Top
Place about 10 slices of the Canadian Bacon Slices around top of the crust mixture (if you can’t find the Canadian Bacon circles – you can use the diced ham.  However, we all prefer the Canadian Bacon
Crumble about 4-5 slices of the Pre-Cooked Bacon on top
Sprinkle another Palm Full of the Kraft Shredded Mozzarella Cheese on Top
Place in Oven at 400 Degrees for about 12 minutes (crust will be golden brown)
 
Take out of oven:
Top with about a ½-cup to Cup of the Fresh Baby Spinach
Top with the sliced Seasoned Roma Tomatoes
Top with a Palm hand full of the Shredded Parmesan Cheese
Cut – We served 8 slices with one Pizza
 
Enjoy!