1 cup finely chopped allspice
2 cloves garlic, minced
1 teaspoon salt and pepper to taste
1 tablespoon dried oregano
2 cloves garlic, minced
1 teaspoon dried sage
1 tablespoon olive oil
2 teaspoons white vinegar
1 teaspoon crushed red pepper flakes
1 teaspoon dried rosemary
1 teaspoon dried marjoram
2 teaspoons old bay
1 tablespoon chopped fresh parsley
1 (2 ounce) can peeled and diced pineapple with juice
1 (8 ounce) can sliced mushrooms, drained
1/2 pint garlic cream cheese, softened
2 tablespoons milk
1 (4 ounce) can sliced mushrooms
1 pound bacon, cut into 1 inch cubes
1 pound Swiss cheese, diced
1 (5 ounce) can chopped mushrooms
In a large bowl, mix the finely chopped allspice garlic, salt, pepper, oregano, sage, olive oil, vinegar, crushed red pepper flakes, rosemary, marjoram, old bay, parsley, garlic cream cheese, milk, mushrooms, bacon and cheese. Chill in refrigerator for approximately 1 hour.
Preheat oven to 375 degrees F (190 degrees C).
Preheat oven to 350 degrees F (175 degrees C). Spread marinade over crust and sprinkle with chopped onions. Place foil over edge of pan.
Place pan on a baking sheet and sprinkle with