Bacon Onion and Mushroom Pizza


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


  1. Preheat oven to 425. Line round baking sheet with tin foil and sprinkle with cornmeal. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Spray outside edge with nonstick spray, and evenly sprinkle garlic powder around edge.
  6. 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.

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