Maple Bacon Pizza with Pulled Pork

INGREDIENTS

• Tavern Style Par Baked Pizza Crust 12”

• 3 oz Pine River Maple Bacon Cheese Spread

• 4.5 oz Mozzarella Cheese Low Moisture Whole Milk

• .75 oz Red Onion, diced medium

• 1.5 oz Pulled Pork

• .5 oz. Bacon, diced

• .25 oz. Scallions, sliced thin, garnish

Cowboy Candy - Candied Jalapenos

• 24 oz. Whole Jalapenos, sliced ¼”

• 3 cups Sugar

• 8 oz. Apple Cider Vinegar

• 1 tsp. Garlic Powder

• ¼ tsp. Turmeric Powder

• ¼ tsp. Celery Seed Powder

Maple Bacon Drizzle

• 4 oz. Buttermilk

• 8 oz. Pine River Maple Bacon Cheese Spread

• 1 oz. BBQ Sauce

DIRECTIONS

1. Preheat your even to 425 degrees F.

   
   

2. Using a spatula, evenly disperse the maple bacon cheese spread across the crust.

   
   

3. Slice jalapeños into ¼” rounds and discard stems.

   
   

4. In a saucepan, whisk together sugar, vinegar, and spices over medium-low heat until dissolved. Bring to a boil, then reduce to a simmer for 7 minutes.

   
   

5. Add jalapeños and simmer 5 more minutes, until glossy and slightly shriveled.

   
   

6. Transfer jalapeños to a mason jar or heatproof container and cover with syrup. Cool completely.

   
   

7. Add the shredded mozzarella cheese, followed by the red onions, pulled pork, candied Jalapenos and bacon to the crust.

   
   

8. Bake for 11 minutes, remove and allow to cool slightly.

   
   

9. In a stainless steel mixing bowl whisk together the buttermilk, maple bacon spread and bbq sauce until fully incorporated.

   
   

10. Cut the pizza into eight triangles, drizzle with the maple bacon bbq drizzle, and garnish with scallions.