Three-Mushroom, Onion, and Bacon Pizza

7
Total Time
45 min
Prep
12 min
Cook
33 min
Serves
6
Difficulty
Easy
This thin-crust pizza is loaded with flavorful, meaty white, shiitake, and Portobello mushrooms, then topped with a touch of crisp bacon and cheddar cheese.

Ingredients

olive oil

2 tsp

cremini mushroom(s)

1 cup(s), fresh, sliced

dried shiitake mushroom(s)

1 cup(s), fresh, sliced

mushroom caps

1 cup(s), portobello, fresh and sliced

uncooked onion(s)

1 large, sliced

black pepper

½ tsp, freshly ground

table salt

¼ tsp

white wine

¼ cup(s)

fresh thyme

1 Tbsp, fresh, chopped

frozen pizza crust dough

10 oz, prebaked

crisp cooked bacon

4 slice(s), crisp, drained, and crumbled

Weight Watchers Reduced Fat Mexican style blend shredded cheese

½ cup(s)

Instructions

  1. Preheat the oven to 450°F.
  2. Heat a large nonstick skillet over medium-high heat. Swirl in the oil, then add the mushrooms, onion, pepper, and salt. Cook, stirring frequently, until the mushrooms and onion are very tender, about 15 minutes. Add the wine and simmer, uncovered, until the liquid has evaporated, about 3 minutes. Remove from the heat and stir in the thyme.
  3. Place the pizza crust on a pizza pan or baking sheet. Spoon the mushroom mixture onto the crust. Sprinkle with the bacon, then the cheese. Bake until heated through and the cheese is lightly browned, about 15 minutes. Yields 1/6 pizza per serving.

Notes

Try turkey bacon here—it makes a great lean substitute for regular bacon. To keep it moist, avoid overcooking it.

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