Bacon, Onion, and Mushroom Pizza
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.
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.