Bacon, Onion,and Mushroom Pizza

Who doesn’t like pizza?  And this is not your average pepperoni!  My kids were not crazy about it because of the onions.  My husband and I, though, really enjoyed it.  It was also really easy to put together and warmed up well in the toaster oven the next day for lunch.  Always a bonus!


1 (11 oz) can refrigerated French bread dough
2 tsp yellow cornmeal
2 cups sliced onions
1 (8 oz) pkg pre-sliced cremini or baby bell mushrooms
3/4 cup shredded cheddar cheese
6 bacon slices, cooked and coarsely crumbled


Find lengthwise seam in dough.  Beginning at seam, gently unroll dough into a rectangle on a lightly floured surface.  Stretch dough on a lightly floured surface.  You can either make a 12″ round pizza or a rectangle one as I did.  Transfer to pizza pan or large baking sheet sprinkled with cornmeal.
Preheat oven to 425.
Heat large nonstick skillet over medium-high heat.  Add chopped bacon and cook through, remove to a paper towel and drain.  Next, add onion, sauté 8 minutes, stirring occasionally.  Remove to a bowl.  Add mushrooms and sauté until liquid evaporates.  Add mushrooms to onion mixture; toss.  Spread onion mixture evenly over dough, sprinkle with bacon and cheese.  Bake at 425 for 15 minutes or until crust is lightly browned.
Serves 6

*Derived from Cooking Light

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