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
How to Make It
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.
Preheat oven to 425°.
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.
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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