By ditching the sauce on this pizza, you’re reducing calories, but not the flavor! Using a pre-made dough saves on time and allows this to be a great week night meal.
Bacon Onion and Mushroom Pizza
- 1 refrigerated french bread dough roll
- 1/2 Tablespoon cornmeal
- 1 lb center cut bacon, cooked and cut into chunks
- 1 sweet onion, jullienned
- 1 Tablespoon minced garlic
- 1 teaspoon crushed red pepper (optional)
- 1 cup portabello mushrooms, diced
- 3/4 cup Monterrey-Jack cheese
- fresh flat-leaf parsley, chopped
- 1 Tablespoon olive oil
- nonstick spray
- 1 Tablespoon garlic powder
- Preheat oven to 425. Line round baking sheet with tin foil and sprinkle with cornmeal. Set aside.
- On a lightly floured surface, carefully stretch bread dough into circle. This dough is delicate and will tear easily, so take your time. Place dough on cornmeal dusted pan.
- In a small skillet, heat olive oil and garlic, cooking for about 1 minute. Add onions in and cook for 3 minutes. Stir in mushrooms and crushed red pepper, if desired, and cook for an additional 3 minutes, stirring occasionally.
- Remove onion mix from heat, and spread evenly on top of pizza dough, leaving 1/4 inch edge all the way around. Top with bacon and cheese.
- Spray outside edge with nonstick spray, and evenly sprinkle garlic powder around edge.
- Bake pizza for 15 minutes, or until crust is just starting to turn golden brown. Top with parsley, and let rest for 3-5 minutes before slicing.