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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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.
One of my families favorites! I just leave it rectangle because all I did was tear the dough trying to make it a circle. You do not notice there is no sauce. I saute the onions and mushrooms together in the bacon grease and it is soooo good!
WOW!!! This was amazing! I didn't want to waste good bacon drippings, so I just sauteed the onions in the bacon pan instead of olive oil. I only had yellow/white cheddar in a block that I just sliced into thin short strips and placed on top. This was the first time I have sauteed mushrooms, and oh my goodness, I will never buy canned mushroom pieces again! The flavor was outstanding! Oh, and I just made a rectangle pizza....it looked nice when sliced into squares.
I was wary of this recipe at first, seeing that it didn't involve a traditional sauce. After making it, you don't even miss it! The bacon and mushrooms are really tasty. This is a great, fast pizza recipe. I will definitely make this again!
Another pizza, when I first saw it, didn't look like it would have been that great. Surprisingly, you don't even notice there is no 'real' sauce! The French bread dough is a must-- the flavor compliments much better than the regular dough. In addition, I used extra mushrooms and dried parsley. I served it with a simple salad.
This was pretty tasty. I was hesitant because it doesn't have sauce but it has a lot of flavor. I cooked the bacon first then wiped most of the bacon fat out of the pan and used the rest to cook the onion and mushroom instead of the olive oil in the recipe. My only question - how do you get something from a rectangular shape into a circular shape? My husband rated this a four and I rated it a five. Wish I could do half stars on here.