Spanish Summer Pizza

Spanish Summer Pizza

This yummy pizza comes to you from a beachside restaurant in the Spanish city of Gran Tarajal on the Canary Island of Fuerteventura. Let’s be honest…EVERYTHING is better with cream cheese! I never asked for the recipe. I just developed my own and changed a few things to my taste. It is literally my most favorite pizza in the entire world! So naturally, it had to be the first of my travel-inspired recipes to share! Hope you enjoy it!

  • 15m
  • 10m
  • 25m
  • 12 square slices


  • 1 pkg Pillsbury thin crust refrigerated pizza dough
  • 2 roma tomatoes, sliced into bite size pieces
  • 7 oz pizza/marinara sauce
  • 6 1/2 oz canned or fresh mushrooms, sliced
  • 8 oz shredded mozzarella cheese
  • 6 oz pkg of Canadian bacon, quartered
  • 4 oz cream cheese, softened (get the tub vs the block because it's easier to scoop)


  1. Set out your cream cheese about 30 min prior to making the pizza so it can soften.
  2. Preheat the oven to instructions on the pizza crust.
  3. Spread the pizza dough out onto a lightly sprayed cookie sheet or pizza pan.
  4. Pre-bake crust for up to 8 minutes.
  5. Spread on the pizza sauce.
  6. Sprinkle on the cheese.
  7. Top with tomatoes, then mushrooms and Canadian bacon.
  8. Scoop little bite-sized pieces of cream cheese and top with as little or as much as desired. (I use a lot!)
  9. Bake according to pizza crust directions. Usually somewhere between 8-10 minutes depending on the thickness of your crust and your oven. Mine took 10 minutes.
  10. Optional: Before serving, try it with a drizzle of balsamic glaze!