I once learned from a wise pizza maker that Canadian Bacon and Ham are NOT the same thing. This being said, I would be inclined to agree. There is nothing better than a really nice brown sugar ham, but if that isn't available, Canadian Bacon should suffice. As you may have noticed, my cooking isn't about exactness, except in some cases, where it really is necessary. At any rate, fresh pineapple really is much less acidic, and a much nicer compliment to the sweet whole wheat dough used in this recipe.
Like the BBQ Chicken recipe, divide dough into 3-4 parts, roll out into rectangles, and add to a cookie sheet sprayed in canola oil and lightly sprinkled with corn meal. Yes, it's true, I skimp on the sauce - a nice Classico Basil or Hunts - I am all about easy. As long as it works well with the ingredients. Also, notice that I put the cheese on first. The finely shredded cheese rule still holds for maximum coverage.
Like the BBQ chicken, we are working on mingling the correct flavors here. The cheese adds to the tomato here, and the pineapple and ham/Canadian Bacon really like the extra sun-tan in the oven. Bake at 350 for 30 mins.
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