Total Time
45 Mins
Yield
6 servings (serving size: 2 wedges)
Oxmoor House

How to Make It

Step 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.

Step 2

Preheat oven to 425°.

Step 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.

Chef'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.

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