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Bacon, Onion, and Mushroom Pizza

Oxmoor House
Total time 45 mins
Yield 6 servings (serving size: 2 wedges)
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.


  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

This updated version of Bacon, Onion, and Mushroom Pizza is based on a recipe that originally ran in Cooking Light, October 2009. The recipe was retested and updated for Cooking Light Crave!, Oxmoor House, 2013.