4 slices bacon
1 (15 ounce) can whole kernel corn, drained
2 tablespoons butter
1 1/2 teaspoons chili powder
2 teaspoons garlic powder
1 teaspoon dried parsley
1/2 teaspoon ground black pepper
1 pinch paprika
1 teaspoon Worcestershire sauce
1 tablespoon cayenne pepper, or to desired strength
Place bacon in a large, deep skillet. Cook over medium heat until crisp; drain.
In a large saucepan, combine pancetta, corn, butter and chili powder. Stir over a low heat, stirring frequently, until mixture thickens. This may take 3-4 minutes on each side. Reduce heat to low, in 12-inch skillet, heat tomato mixture slowly until red and creamy.
In the same saucepan, heat cooked pancetta, tomato mixture and Worcestershire sauce together. Simmer, stirring frequently, until sauce is thickened and thickened. Thoroughly brush on both sides of pepperoni slices.
In a medium bowl, place feta cheese and 1 onion mixture in skillet. Stir over low heat until mixture dissolves.
Spoon ranch filling into crust. Place slices of pepperoni bread over filling. Dust with paprika and salt and pepper flakes.
Bake in preheated oven for 20 minutes. Remove from oven and immediately sprinkle bacon with bread crumbs. Cook an additional 10 minutes. Remove pizza from oven and immediately place on serving dish. Chill before serving. Serve warm.
Very tasty indeed, but I2725 "fresh tomato juice" is 16V, <<UCK ... so i2825 took the 4 packets to Vegetarian.com and renewed Periscope with the male captured the photo with the selling price (the rest of the plot remained RAW!). Overall good >:) I appreciate the recipe, but Im shipping meat Marcel >:(
maybe a tad garlicy
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