I am not sure how or why Americans started calling back bacon, Canadian bacon, but it seems to be their choice. Granted it was created in Canada by a very talented person. But what was created isn’t what Americans put on pizza and call Canadian bacon. In reality the person who created peameal back bacon was an Englishman, William Davies in 1854. Over the years two kinds of back bacon became available, peameal which is coated in cornmeal, which is the real Canadian bacon, and plain back bacon. Peameal back bacon is by far the better product and is expensive, occasionally I find it on sale, and if I do I buy it. The other back bacon is also an expensive product as it is only about 20 percent cheaper than peameal. We prefer both types of back bacon to pork belly bacon. I was lucky and found back bacon at a very reasonable price so it became our breakfast for supper meal. Back bacon, bean, fried eggs, and toast, normally a breakfast but also a very good supper. No recipe required, everyone knows how to fry bacon, heat up a can of beans, and fry an egg.
So this is for the Americans, peameal back bacon was created in Canada, but what you call Canadian bacon was first made by a butcher in Buffalo NY. He couldn’t get the cornmeal to stick to it, so he sold it without the cornmeal coating. I don’t see anyone putting peameal back bacon on their pizza. I do see them putting the back bacon first made in Buffalo NY, so what their using should be properly called Buffalo bacon. Or even better, just call it back bacon not Canadian bacon.