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Prime Ready Cuts Pizza https://www.metro.ca/userfiles/image/recipes/Pizza-«Ready-Cuts»-Prime-1666.jpg PT15M PT15M PT30M
Spread sauce over the top of the cooked pizza shell.If using sun dried tomatoes chop and soak in 1/2 cup (125 mL) boiling water for 15 minutes.Fry the bacon and onions in a frying pan over medium heat until bacon is cooked and onions transparent.Add the drained tomates and "Ready Cuts" chicken and mix together.Spread the mixture over the top of the pizza crust.Add the pepper rings and tomato slices (if using fresh).Sprinkle with grated Mozzarella cheese and top with Parmesan.Bake the hop preheated over, 425°F / 220°C for 10-15 minutes or until cheese is melted and bubbling and chicken is heated through.
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1 pizza shell cooked of 12 in. (30 cm) 1/2 cup (125 mL) pizza sauce 4 slices of bacon cut into 1 in. (2.5 cm) pieces 1 small onion peeled and chopped 4 sun dried tomatoes or 2 fresh sliced 1 package prime ""ready cuts"", italian, teriyaki or southern pepper 1 cup (250 mL) sweet or hot pepper rings, sliced 2 cups (500 mL) mozzarella cheese shredded 1/2 cup (125 mL) parmesan cheese
Prime Ready Cuts Pizza

Prime Ready Cuts Pizza

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4
servings
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • 1
    pizza shell cooked of 12 in. (30 cm)
  • 1/2 cup
    (125 mL)
    pizza sauce
  • 4
    slices of bacon cut into 1 in. (2.5 cm) pieces
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    SELECTION BACON

    SELECTION BACON

    $9.99 ea.

    1 kg


    SCHNEIDERS BACON

    SCHNEIDERS BACON

    $8.99 ea.

    500 g SELECTED VARIETIES


    MAPLE LEAF OR SCHNEIDERS BACON

    MAPLE LEAF OR SCHNEIDERS BACON

    $4.99 ea.

    65 - 375 g SELECTED VARIETIES


  • 1
    small onion peeled and chopped
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    Flyer Deal  (1)
    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    2 for $3.00

    2 lb PRODUCT OF ONTARIO CANADA NO. 1 GRADE


  • 4
    sun dried tomatoes or 2 fresh sliced
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    GRAPE TOMATOES

    GRAPE TOMATOES

    $2.99 ea.

    283 g, PRODUCT OF ONTARIO OR MEXICO


  • 1
    package prime ""ready cuts"", italian, teriyaki or southern pepper
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    Flyer Deals  (2)
    MCCORMICK GOURMET INTERNATIONAL SAUCE MIX

    MCCORMICK GOURMET INTERNATIONAL SAUCE MIX

    $1.99 ea.

    SELECTED SIZES SELECTED VARIETIES


    TABASCO SAUCE OR MAILLE MUSTARD

    TABASCO SAUCE OR MAILLE MUSTARD

    $2.79 ea.

    SELECTED SIZES SELECTED VARIETIES


  • 1 cup
    (250 mL)
    sweet or hot pepper rings, sliced
    You might like:

    Flyer Deal  (1)
    RED, ORANGE OR YELLOW SWEET PEPPERS

    RED, ORANGE OR YELLOW SWEET PEPPERS

    $1.99 /lb or ea.

    PRODUCT OF MEXICO OR HONDURAS, 1.99/lb, 4.39/ kg MINI CUCUMBERS 397 g, PRODUCT OF ONTARIO, CANADA No. 1 GRADE OR PRODUCT OF MEXICO, No. 1 GRADE, 1.99 EA. CAULIFLOWER PRODUCT OF U.S.A., No. 1 GRADE OR PRODUCT OF MEXICO, No. 1 GRADE, 1.99 EA.


  • 2 cups
    (500 mL)
    mozzarella cheese shredded
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    Flyer Deal  (1)
    SAVE $4.00
    BLACK DIAMOND CHEESE BARS

    BLACK DIAMOND CHEESE BARS

    $3.99 ea.

    400 - 450 g or SHREDDED OR CUBED CHEESE 280 - 340 g SELECTED VARIETIES


  • 1/2 cup
    (125 mL)
    parmesan cheese
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Preparation

Spread sauce over the top of the cooked pizza shell.

If using sun dried tomatoes chop and soak in 1/2 cup (125 mL) boiling water for 15 minutes.

Fry the bacon and onions in a frying pan over medium heat until bacon is cooked and onions transparent.

Add the drained tomates and "Ready Cuts" chicken and mix together.

Spread the mixture over the top of the pizza crust.

Add the pepper rings and tomato slices (if using fresh).

Sprinkle with grated Mozzarella cheese and top with Parmesan.

Bake the hop preheated over, 425°F / 220°C for 10-15 minutes or until cheese is melted and bubbling and chicken is heated through.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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