How to Make Thin-Crust Pizza with Roasted Mushrooms and Smoked Bacon - A Step-by-Step Guide

There's nothing quite like the satisfying crunch of a thin-crust pizza, especially when it's topped with savory roasted mushrooms and smoky bacon. This recipe takes the classic pizza to a whole new level, with a homemade thin and crispy crust that perfectly complements the earthy mushrooms and rich bacon.

Whether you're looking for a fun and flavorful weeknight dinner or a crowd-pleasing appetizer for a gathering, this thin-crust pizza with roasted mushrooms and smoked bacon is sure t...

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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 ½ tablespoons balsamic vinegar, or more to taste
  • salt and ground black pepper to taste
  • 1 ½ 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

Information

  • Prep Time: 30 mins
  • Cook Time: 35 mins
  • Additional Time: 25 mins
  • Total Time: 1 hr 30 mins
  • Servings: 4
  • Yield: 1 12-inch pizza

  • Preheat the oven to 400 degrees F (200 degrees C). Line a nonstick baking sheet with foil.
  • Place tomatoes and mushrooms on the prepared baking sheet; drizzle with 1 tablespoon balsamic vinegar and sprinkle with salt and pepper.
  • Roast in the preheated oven for 20 to 25 minutes, turning halfway through. Remove from the oven and allow to cool to room temperature, about 25 minutes. Leave oven on.
  • Meanwhile, heat 1 1/2 tablespoons olive oil in a large, nonstick skillet over medium-high heat. Add onions, reduce heat to medium, and caramelize until golden brown and soft, turning occasionally, 15 to 20 minutes. Season with salt and pepper and a light drizzle of balsamic vinegar; set aside to cool.
  • Cook bacon on a paper towel-lined, microwave-safe plate on high heat at 1 to 2 minutes intervals until almost crisp. Coarsely chop.
  • Brush sides of the pizza crust with a thin layer of olive oil and place on a pizza pan. Spread Alfredo sauce evenly in a thin layer around the crust, leaving about 1/2 inch crust showing around the edge. Sprinkle with Fontina cheese. Spoon tomato-mushroom mixture over top, then caramelized onions. Sprinkle bacon and Gorgonzola crumbles over the vegetables.
  • Return to the oven and bake until the top is bubbly and starting to turn golden and the edges are golden brown, 15 to 18 minutes.
  • Nutrition

    636 cal.

    • Total Fat: 30g
    • Saturated Fat: 13g
    • Cholesterol: 67mg
    • Sodium: 1116mg
    • Total Carbohydrate: 64g
    • Dietary Fiber: 5g
    • Total Sugars: 9g
    • Protein: 30g
    • Vitamin C: 14mg
    • Calcium: 259mg
    • Iron: 1mg
    • Potassium: 505mg

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