- 1 tablespoons olive oil
- 8 slices Canadian bacon
- 8 slices pineapple
- Sweet Potato Base
- 4 6-inch Boboli crusts
- 1/2 cup mixed shredded cheddar and Monterey Jack cheese
Preheat oven to 450 Fahrenheit. In a large sauté pan lightly brown bacon slices in oil.
Remove to a cutting board and cut into wedges. Cut pineapple into similarly sized triangles.
Spread Sweet Potato Base evenly over Boboli crust and arrange pineapple and Canadian bacon pieces in a decorative pattern. Sprinkle cheese over Boboli. Bake 10-15 minutes until golden brown and bubbly.
Sweet Potato Base:
- 2 small NC sweet potatoes
- 2 cloves garlic, peeled
- 3 tablespoons butter
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
Peel sweet potatoes and quarter. Place in a medium saucepan with whole garlic cloves and water to cover. Bring to boil and simmer 10-15 minutes until softened. Drain and purée in food processor with butter, salt and pepper.