Mazzio's - Pizza Topping: Canadian Bacon Recipe

Slice and Trim

If starting from a larger piece of Canadian bacon (back bacon), trim any large outer rind and fat. Slice into 1/8–1/4-inch thick round or half-round pieces so they will lay flat on pizza and cook evenly.

Seasoning Mix

In a medium bowl, combine kosher salt, black pepper, light brown sugar, garlic powder, and smoked paprika. Stir until evenly blended.

Toss with Oil and Vinegar

Add the sliced Canadian bacon to the bowl. Drizzle with olive oil and apple cider vinegar. Toss thoroughly so each slice is lightly coated with oil, vinegar, and the seasoning mix. Let sit 5–10 minutes to allow flavors to meld; this also helps the sugar and vinegar slightly glaze the edges when cooked.

Pan-Sear to Render and Brown

Heat a large nonstick or cast-iron skillet over medium-high heat. When hot, arrange slices in a single layer (work in batches if necessary). Cook 1–2 minutes per side until edges start to brown and any extra moisture evaporates. The goal is to render a bit of fat, develop color, and concentrate flavor without crisping to brittle bacon. Remove cooked slices to a paper-towel–lined plate.

Cool and Reserve

Let the cooked Canadian bacon cool for 3–5 minutes so juices redistribute. If using immediately on pizza, break or slice pieces to desired size (halves, quarters, or strips) so they distribute evenly across the pie. If prepping ahead, store in an airtight container in the refrigerator up to 48 hours.

Assembly Note for Pizza Use

When assembling pizza, place Canadian bacon over sauce and cheese or between layers of cheese to prevent overbrowning. Because these slices are pre-cooked and seared, they will finish quickly in a hot oven. Add them during the last 4–6 minutes of bake time if using a very hot oven (475–500°F / 245–260°C) to avoid overcooking.