Three-Mushroom, Onion, and Bacon Pizza
- Total Time
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.
olive oil2 tsp
cremini mushroom(s)1 cup(s), fresh, sliced
dried shiitake mushroom(s)1 cup(s), fresh, sliced
mushroom caps1 cup(s), portobello, fresh and sliced
uncooked onion(s)1 large, sliced
black pepper½ tsp, freshly ground
table salt¼ tsp
white wine¼ cup(s)
fresh thyme1 Tbsp, fresh, chopped
frozen pizza crust dough10 oz, prebaked
crisp cooked bacon4 slice(s), crisp, drained, and crumbled
WeightWatchers Cheese, cheddar, shredded, low fat½ cup(s)
- Preheat the oven to 450°F.
- 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.
- 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.