Bacon, Onion, and Mushroom Pizza

Cooking Light
Bacon, Onion, and Mushroom Pizza Recipe
Oxmoor House
The refrigerated French bread dough used as the crust is quick, but it's also delicate. To work with it, find the seam in the dough and carefully unroll.
6 servings (serving size: 2 wedges)


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1 (11-ounce) can refrigerated French bread dough
2 teaspoons yellow cornmeal
1 tablespoon olive oil, divided
2 cups vertically sliced onion (about 2 small)
1 (8-ounce) package presliced cremini mushrooms
3/4 cup (3 ounces) shredded white cheddar cheese
6 bacon slices, cooked and coarsely crumbled
1/4 cup finely chopped fresh flat-leaf parsley


Total: 45 Minutes

1. Find lengthwise seam in dough. Beginning at seam, gently unroll dough into a rectangle on a lightly floured surface. Stretch dough into a 12-inch circle on a lightly floured surface; transfer to a round pizza pan or large baking sheet sprinkled with cornmeal.

2. Preheat oven to 425°.

3. Heat a large nonstick skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add onion; sauté 8 minutes, stirring occasionally. Place chopped onion in a bowl. Add cremini mushrooms to pan; sauté 8 minutes or until liquid almost evaporates. Add mushrooms to onion mixture; toss. Spread onion mixture evenly over prepared dough, leaving a 1/4-inch border. Sprinkle evenly with white cheddar cheese and bacon. Bake at 425° for 15 minutes or until crust is lightly browned. Sprinkle with parsley. Cut into 12 wedges.

Created date

September 2009

Nutritional Information

Calories 244
Fat 9.7 g
Satfat 3.9 g
Monofat 3.4 g
Polyfat 0.7 g
Protein 11.1 g
Carbohydrate 30.8 g
Fiber 1.7 g
Cholesterol 20 mg
Iron 2 mg
Sodium 488 mg
Calcium 120 mg