Bacon and Mushroom Pizza

By lunabeam79

Ingredients

• 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 cremini 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

Details

Servings 6

Preparation

Step 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.

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.