I originally started this blog as a place to store tried and true recipes for my family. It didn't take long to discover how supportive and fun the blog community was and I became hooked! I rarely create my own recipes, but I still hope you'll enjoy the recipes that I find and tweak a bit.
One of the things I love about my family is that they are just as food loving as I am. My mom especially. We have had countless conversations about food, and have even gone as far as to call each other, just to talk about what we just made. I love it!
A few months ago when we were on family vacation, we asked each other, if we had to eat one thing, everyday, for the rest of our lives, what would it be? There were answers from Fettuccine Alfredo, to salmon, to avocado sandwich (huh?). When it got to me, after thinking about it sometime, I had to answer honestly and say pizza. I just loooove pizza, and I have not once in my life gotten sick of it. And how could you not? There are so many ways to make it, that it pleases just about everyone. I love it for it's variety: thin crust, thick crust, cheesy, or light, meat laden, or veggie, red sauce, white sauce, pesto, no sauce. I love pizza!
So naturally when I saw this recipe in Cooking Light, I had to make it. The bacon of course is what makes this pie so smoky and wonderful, but don't underestimate the power of those beefy mushrooms and caramelized onions. I couldn't stop eating this thing, good thing it's a Cooking Light recipe!
Bacon, Mushroom and Onion Pizza By Cooking Light October 2009
1 11oz can refrigerated french bread (I used pizza dough) 2 teaspoons yellow cornmeal 2 teaspoons olive oil 2 cups vertically sliced onions 1 8oz package cremini mushrooms, sliced 1 1/2 cups shredded white cheddar 6 bacon slices, cooked and crumbled 1/2 cup chopped parsley
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.
2. Preheat oven to 425.
3. Heat a large nonstick skillet over medium-high heat. Add olive oil to pan, swirl to coat. Add onion; saute 8 minutes, stirring occasionally. Place chopped onions in a bowl. Add cremini mushrooms to the pan; saute 8 minutes, or until liquid is evaporated. Add mushrooms to onion mixture; toss. Spread onion mixture evenly over prepared dough, leaving a 1/4 inch border. Sprinkle evenly with cheese and bacon. Bake at 425 for 15 minutes, or until crust is lightly browned. Sprinkle with parsley. Cut into 12 wedges.