Sunday, January 24, 2010
This pizza was awesome! It was so delicious, that hours later while my husband and I were snuggled up on the couch watching our Friday night movie, one of us just out-of-the-blue said, "That was some GOOD pizza" to which the other replied, "Yes. Yes it was." and then our thoughts drifted back to the pizza for a moment and we smiled in unison. Cheesy, I know (no pun intended). But it really was that good. The crispy bacon, sauteed onions and mushrooms, and sharp white cheddar were definitely a winning combination.
To begin, sprinkle a baking sheet with cornmeal and preheat your oven to 425 degrees.
Press a tube of refrigerated pizza dough or french bread dough into the sheet.
Saute onions and mushrooms until tender. I gave mine a little sprinkle of salt too.
Crumble your cooked bacon (oh yeah, I forgot to tell you to fry the bacon until crisp) and grate your white cheddar cheese. I used New York Sharp White Cheddar. I haven't found pre-grated white cheddar, but I don't mind grating my own.
Spread the onions and mushrooms onto the crust. I pre-baked my crust for about 6 minutes first. We prefer a crisp crust. Just ignore that far end of the pizza slathered in pizza sauce, it's for the kiddos.
Sprinkle on the bacon and cheese.
Bake for 15 minutes until the cheese is nice and melty. Sprinkle with some chopped flat leaf parsley.
And serve. This was SO good!
Bacon, Onion, and Mushroom Pizza from Cooking Light October 2009
1 (11-ounce) can refrigerated French bread dough
2 teaspoons yellow cornmeal
2 teaspoons olive oil
2 cups vertically sliced onions (about 2 small)
1 (8-ounce) package presliced mushrooms
1 1/2 cups (6 ounces) shredded white cheddar cheese
6 bacon slices, cooked and coarsely crumbled
1/2 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 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.
Yield: 6 servings (serving size: 2 wedges)
CALORIES 316 ; FAT 14.9g (sat 6.6g,mono 5.5g,poly 1g); CHOLESTEROL 37mg; CALCIUM 224mg; CARBOHYDRATE 31.1g; SODIUM 682mg; PROTEIN 15.6g; FIBER 0.9g; IRON 1.9mg