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Thin-Crust Pizza with Roasted Mushrooms and Smoked Bacon
Thin-Crust Pizza with Roasted Mushrooms and Smoked Bacon
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
90 minutes
Savor the bold flavors of roasted mushrooms, tomatoes, two cheeses, bacon, and caramelized onions on a thin-crust pizza.
Ingredients:
  • 4 medium Roma tomatoes, sliced 1/4-inch thick
  • 3 ounces cremini mushrooms, sliced
  • 3 ounces oyster mushrooms, sliced
  • 3 ounces portobello mushrooms, sliced
  • 1.5 tablespoons balsamic vinegar, or more to taste
  • salt and ground black pepper to taste
  • 1.5 tablespoons extra-virgin olive oil, or more as needed
  • 2 large sweet onions
  • 2 slices thick-cut, applewood-smoked bacon
  • 1 (12 inch) thin pre-baked pizza crust
  • 2 tablespoons Alfredo sauce, or more to taste
  • 4 ounces Fontina cheese, grated
  • 2 ounces crumbled Gorgonzola cheese
Instructions:
  • Preheat the oven to 400 degrees F (200 degrees C) and line a nonstick baking sheet with foil for easy cleanup.
  • Lay out the tomatoes and mushrooms on the baking sheet, then generously drizzle them with 1 tablespoon of balsamic vinegar and a sprinkling of salt and pepper to enhance flavors.
  • Roast in the preheated oven for 20 to 25 minutes, flipping halfway. Then, cool to room temperature for about 25 minutes. Keep oven on.
  • Heat 1 1/2 tablespoons of olive oil in a large nonstick skillet until shimmering. Cook onions over medium heat until caramelized, soft, and golden brown, about 15 to 20 minutes. Season with salt, pepper, and a touch of balsamic vinegar. Let cool.
  • Microwave bacon on a paper towel-lined plate on high in 1 to 2-minute intervals until nearly crisp. Coarsely chop after cooking.
  • Coat pizza crust with olive oil and set it on a pizza pan. Evenly spread Alfredo sauce near the edges, leaving 1/2 inch of crust visible. Add Fontina cheese, tomato-mushroom mixture, caramelized onions, bacon, and Gorgonzola crumbles.
  • Bake in the oven until the top is bubbly and begins to turn golden and the edges are a golden brown, for 15-18 minutes.

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