I have made this twice. Last night with the French Bread dough and once with the pizza dough in the can because I couldn't find the French bread. The pizza dough was definitely easier to work with than the French bread but the French bread dough turned out thinner and crispier. I love the flavor combo of the toppings and it made for a quick and easy weeknight meal. I did not miss having sauce either.
Bacon, Onion, and Mushroom Pizza
More From Cooking Light
- Calories: 244
- Fat: 9.7g
- Saturated fat: 3.9g
- Monounsaturated fat: 3.4g
- Polyunsaturated fat: 0.7g
- Protein: 11.1g
- Carbohydrate: 30.8g
- Fiber: 1.7g
- Cholesterol: 20mg
- Iron: 2mg
- Sodium: 488mg
- Calcium: 120mg
- 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
- 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.
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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